Juicy and airy saffron buns with vanilla and orange filling.
Fry them in a round shape or why not in a rustic old cast iron pan.
Recipe, photos and video from Brinken Bakar.
Saffron sugar:
- 0.5 g saffron (or 1 g. for more saffron flavor on the buns) Our Uni scale weighs exactly down to 0.1 g.
- 10 g of boiling water (1 tablespoon)
- 10 g icing sugar (1 tablespoon)
Predough
- 250 g milk (2.5 dl)
- 275 g flour (4.5 dl)
- 25 g of yeast
Saffron dough
- 250 g wheat flour (a little over 4 dl)
- 100 g of sugar (just over 1 dl)
- 5 g salt (1 tsp)
- 100 g room temperature butter
How to do it
- Mix saffron, sugar and water, leave to steep for about 20 minutes.
- Make the dough.
- Heat the milk to 30 degrees and mix into a loose dough with the flour, yeast and saffron mixture.
- Leave covered for 30 minutes.
- Then add the rest of the wheat flour, sugar and salt and knead in the ProBaker for a few minutes.
- Add the room temperature butter and knead to a smooth dough that is smooth and shiny, it takes about 10-15 minutes.
- Let the dough rest for about 20-30 minutes. It should not ferment, but just "relax" so that you can work with it without it contracting.
- Roll the dough into a rectangle. Spread the filling and fold the dough into three layers. Cut out nine strips, then cut two long cuts in each strip, but not all the way through. Braid each part and roll into a bun.
- Place in a greased form or pan.
- Cover with a towel and let the buns rise for 2 hours.
- Set the oven to 200 degrees and bake for 20-25 minutes. Feel free to measure with a thermometer, the internal temperature should be around 98 degrees.
- Brush the buns with the syrup as soon as they come out of the oven.
Fill:
- 100 g soft butter
- 50 g sugar (approx. 0.5 dl)
- 50 g almond mass
- 1 teaspoon of vanilla sugar
- Peel from one orange
This is how you do it:
Mix all the ingredients into a spreadable batter.
Syrup
- 45 g icing sugar (0.5 dl)
- 50 g juice from an orange (0.5 dl)
This is how you do it:
Pour into a pot and boil.