saffron bun – recipes

A Saffron Bun is a fragrant, slightly sweet, and golden-yellow bread infused with saffron, a luxurious spice. Originating in Sweden, it is traditionally baked for St. Lucia’s Day (December 13th), but it’s a delightful treat any time of year. The saffron adds a beautiful color and a delicate floral flavor to the soft, pillowy bun. Here’s a recipe to make your own Saffron Buns at home.

Saffron Bun Recipe

Ingredients:

1/2 tsp saffron threads
2 tbsp hot water
1/2 cup (120ml) milk (lukewarm)
1/4 cup (60g) unsalted butter, cubed
1/2 cup (100g) granulated sugar
1/2 tsp salt
1 tsp ground cardamom (optional, but traditional)
1/2 cup (120ml) warm water
2 tsp active dry yeast
3 1/2 cups (440g) all-purpose flour, plus extra for dusting
1 large egg (for egg wash)
Raisins or currants (optional, for decoration)

Instructions:

1. Infuse the Saffron:

In a small bowl, place the saffron threads and add 2 tablespoons of hot water. Stir to dissolve the saffron and let it sit for 5-10 minutes to release the color and flavor.

2. Prepare the Dough:

In a large bowl, combine the milk, butter, sugar, and salt. Stir until the butter is melted and everything is well combined. Let the mixture cool down to a lukewarm temperature.
In a separate small bowl, combine the warm water and yeast. Stir and let it sit for about 5 minutes, or until frothy.
Add the saffron infusion (along with the liquid) to the milk mixture, and also add the yeast mixture.
If using cardamom, add it to the bowl at this point.
Gradually add the flour, about a cup at a time, mixing as you go. Once the dough begins to come together, knead it on a lightly floured surface for about 8-10 minutes, until smooth and elastic.

3. First Rise:

Place the dough in a lightly greased bowl and cover it with a clean cloth or plastic wrap. Let it rise for 1-1.5 hours, or until doubled in size.

4. Shape the Buns:

Once the dough has risen, gently punch it down to release any air bubbles.
Turn the dough out onto a floured surface and divide it into 10-12 equal pieces, depending on the size of bun you want.
Shape each piece into a round ball or a log, depending on your preferred shape. Traditionally, these buns are shaped into “S” shapes (resembling a twisted figure), but you can also shape them into rounds or other shapes.
If you like, press a few raisins or currants into the center of each bun or scatter some on top.

5. Second Rise:

Place the shaped buns onto a baking sheet lined with parchment paper, leaving space between them to rise.
Cover the buns with a cloth and let them rise again for about 30-40 minutes, or until they are puffed up and nearly doubled in size.

6. Egg Wash and Bake:

Preheat the oven to 375°F (190°C).
Beat the egg and brush it over the tops of the buns for a shiny, golden finish.
Bake the buns in the preheated oven for 15-20 minutes, or until golden brown on top. You can test them by tapping the bottom — they should sound hollow when done.

7. Cool and Serve:

Allow the saffron buns to cool on a wire rack for a few minutes before serving.
Saffron buns are delicious when served warm, with a little butter or jam. Enjoy them with a cup of tea or coffee.

Tips for Perfect Saffron Buns:

Saffron Quality: Make sure you’re using good-quality saffron. It can be pricey, but you only need a small amount to get the signature color and flavor.
Yeast: Always check the expiration date on your yeast. If the yeast mixture doesn’t bubble up after 5-10 minutes, your yeast may be expired and you should try with fresh yeast.
Flavor Variations: Some recipes call for a bit of orange zest or a dash of cinnamon. You can experiment with these spices if you like.
Freezing: These buns freeze well. After baking, let them cool completely, then wrap them tightly in plastic wrap or a freezer-safe bag. When you’re ready to eat them, just thaw and reheat in the oven for a few minutes.

These saffron buns are soft, fragrant, and full of the beautiful floral notes of saffron. They’re perfect for a special occasion, a treat with tea, or as a lovely homemade gift!