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Vanilla-Filled Saffron Buns Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/vanilla-filled-saffron-buns-recipe/