Vanilla-Filled Saffron Buns Recipe

Introduction

These vanilla-filled saffron buns combine the rich aroma of saffron with a creamy vanilla filling for a delightful treat. Soft, buttery, and perfectly sweet, they make an ideal snack or special breakfast pastry to impress family and friends.

Ingredients

• 50 g fresh yeast (1.7 oz)
• 150 g butter (5.3 oz)
• 1 g saffron (0.03 oz)
• 135 g granulated sugar (1.5 dl, 0.65 cups, 4.7 oz)
• 500 ml milk (2.1 cups, 16.9 fl.oz)
• 250 g Greek yogurt (1 cup)
• 0.5 tsp salt
• 1 egg
• 900-1020 g all-purpose flour (31-36 oz)
• 200 g butter (7 oz, room temperature, for filling)
• 135 g granulated sugar (1.5 dl, 0.65 cups, 4.7 oz, for filling)
• 4 tsp vanilla sugar
• 1 egg (for brushing)
• Pearl sugar (for topping)

Instructions

1. Step 1: Crumble the fresh yeast into a bowl.
2. Step 2: Melt 150 g butter in a saucepan. Grind saffron with sugar using a mortar.
3. Step 3: Mix the ground saffron into the melted butter, then warm this mixture together with the milk to approximately 37°C (98.6°F).
4. Step 4: Dissolve the yeast in a bit of the warm butter-milk mixture. Add the remaining sugar, Greek yogurt, salt, and egg, then mix well.
5. Step 5: Incorporate the rest of the butter-milk mixture, then add half of the flour and combine thoroughly. Gradually add the remaining flour until the dough reaches the desired texture.
6. Step 6: Knead the dough for 5 minutes by machine or 10 minutes by hand. Sprinkle a little flour over the dough, cover with a cloth, and let it rise for 30-45 minutes.
7. Step 7: For the filling, blend the room temperature butter, sugar, and vanilla sugar until smooth.
8. Step 8: Turn the dough out onto a floured surface, knead in any remaining flour, and divide it into 2 equal parts (enough for about 50 buns).
9. Step 9: Roll out each part into a 25×60 cm (10×23 inch) rectangle. Spread the vanilla filling evenly over the dough.
10. Step 10: Fold the rectangle in half lengthwise and press lightly with your hand.
11. Step 11: Slice the dough into 2 cm (1 inch) wide strips.
12. Step 12: Twist each strip and roll into spirals, folding the ends underneath to secure.
13. Step 13: Preheat the oven to 250°C (482°F).
14. Step 14: Place the buns in muffin cups arranged in a muffin pan. Cover with a cloth and let them rise for about 30 minutes.
15. Step 15: Brush the buns with beaten egg and sprinkle pearl or granulated sugar on top. Bake in the middle of the oven for about 8 minutes, then cool on a rack covered with a cloth.

Tips & Variations

• Use high-quality saffron for the best aroma and color.
• You can substitute vanilla sugar with vanilla extract if vanilla sugar is unavailable.
• Try adding chopped almonds or cardamom to the filling for extra flavor.
• Ensure the milk mixture is no hotter than 37°C to avoid killing the yeast.
• For a shiny finish, brush the baked buns with a light sugar syrup once cooled.

Storage

Store the cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm gently in an oven at 150°C (300°F) for 5-7 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute fresh yeast with dry yeast. Use about one third of the fresh yeast amount and dissolve it in the warm liquid before adding to the mixture.

Why is the dough temperature important when adding yeast?

Yeast is a living organism that activates at warm temperatures but can be killed by high heat. Keeping the mixture around 37°C ensures the yeast remains active and helps the dough rise well.

Vanilla-Filled Saffron Buns Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

These exquisite Vanilla-filled Saffron Buns combine the warm, aromatic flavor of saffron with a luscious vanilla butter filling. Soft, fluffy, and beautifully twisted into spirals, these buns are perfect for a festive breakfast or a special treat with coffee. The dough is enriched with Greek yogurt and baked to golden perfection, with a delicate crunch from the pearl sugar topping.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 30 minutes
• Yield: 50 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Dough

• 50 g Fresh yeast (1.7 oz)
• 150 g Butter (5.3 oz)
• 1 g Saffron (0.03 oz)
• 135 g Granulated sugar (1.5 dl) (0.65 cups) (4.7 oz)
• 500 ml Milk (2.1 cups) (16.9 fl.oz)
• 250 g Greek yogurt (1 cup)
• 0.5 tsp Salt
• 1 Egg
• 900–1020 g All-purpose flour (31–36 oz)

Filling

• 200 g Butter (7 oz), room temperature
• 135 g Granulated sugar (1.5 dl) (0.65 cups) (4.7 oz)
• 4 tsp Vanilla sugar

Topping

• 1 Egg, beaten (for brushing)
• Pearl sugar (for sprinkling)

Instructions

1. Activate yeast: Crumble the fresh yeast into a bowl, preparing it to be dissolved in the warm liquid mixture.
2. Melt butter & prep saffron: Melt the 150 g of butter in a saucepan. Using a mortar, grind the saffron together with the sugar to release maximum flavor and color.
3. Combine saffron and milk: Stir the ground saffron-sugar into the melted butter. Warm the butter and milk mixture to approximately 37°C (98.6°F), ensuring it is just warm enough to activate the yeast without killing it.
4. Dissolve yeast and mix wet ingredients: Take a small amount of the warm butter-milk mixture and dissolve the yeast in it. Add in the sugar, Greek yogurt, salt, and egg to this mixture and mix well.
5. Add flour: Incorporate the remaining butter-milk mixture into the yeast mix, then add half the flour and combine thoroughly. Gradually add the remaining flour until the dough has the desired consistency.
6. Knead dough: Knead the dough for 5 minutes using a machine or 10 minutes by hand. Lightly dust the dough with flour, cover it with a cloth, and let it rise for 30-45 minutes until doubled in size.
7. Prepare filling: In a bowl, blend the room-temperature butter, sugar, and vanilla sugar until smooth and creamy for the filling.
8. Divide and roll dough: Transfer the risen dough to a floured surface, kneading in any remaining flour. Divide the dough into two equal parts, enough to make about 50 buns in total.
9. Roll out dough: Roll each piece into a 25×60 cm (10×23 inch) rectangle, then spread the vanilla butter filling evenly over each rectangle.
10. Fold dough: Fold each rectangle in half lengthwise and gently press down to seal the filling inside.
11. Slice strips: Cut the folded dough into 2 cm (1 inch) wide strips.
12. Twist and shape: Twist each strip and then roll it into a spiral, folding the ends underneath to hold the shape.
13. Preheat oven: Preheat the oven to 250°C (482°F) to prepare for baking.
14. Arrange buns: Place each bun into individual muffin cups and arrange them in a muffin pan. Cover them with a cloth and let them rise for about 30 minutes.
15. Prepare for baking: Brush the risen buns with beaten egg and sprinkle pearl sugar or granulated sugar on top for a delicate crunch.
16. Bake: Bake the buns in the middle of the oven for about 8 minutes until golden brown.
17. Cool: Remove from the oven and cool on a rack covered with a cloth to keep them soft.

Notes

• Ensure the milk mixture is not too hot when dissolving yeast to avoid killing it.
• Using pearl sugar on top adds a delightful crunch and classic look.
• The dough can be kneaded by hand or machine depending on your equipment.
• These buns are best enjoyed fresh but can be lightly reheated before serving.
• Vanilla sugar can be substituted with vanilla extract if not available, adjusting quantity to taste.

Keywords: Saffron buns, Vanilla filled buns, Swedish pastry, Festive buns, Sweet bread, Breakfast bun, Saffron bread