Saffron buns

Yield: 16 Servings

Measure Ingredient
¼ cup Water -- hot
¼ teaspoon Saffron threads -- crushed
½ cup 1% milk -- *NOTE
¼ cup Sugar -- **NOTE
2 tablespoons Margarine, imitation --
\N \N ***NOTE
1½ teaspoon Salt
1 large Egg
1 tablespoon Yeast -- +2 teaspoon
3 cups All-Purpose Flour --
\N \N Unbleached
\N \N King Arthur -- to 3 1/4
\N \N Cups
1 large Egg white -- beaten lightly
1 teaspoon Water
\N \N Pearl sugar
\N \N Date: Tue, 15 Oct 1996 14:23:58


Combine the hot water and saffron, and let sit for 10 minutes to soften the saffron. In a mixing bowl, beat together the saffron water, milk, sugar, butter, salt, egg, yeast, 2 cups of the flour.

Add enough of the remaining flour to make a soft dough. Knead the dough (for about 15 minutes by hand, 12 minutes in an electric mixer, 90 seconds in a food processor, or in your bread machine using the dough cycle), then set it aside to rise till puffy (but not necessarily doubled in bulk), about 2 hours. Punch the dough down, and let it rest, covered, for 10 minutes. Divide the dough into 16 pieces, and shape each piece into a ball. Place the balls fairly close together (but not touching) in a 12-inch deep -dish pizza pan or 9 x 13-inch pan, cover them, and let rise for 1½ hours, or until they're puffy. Glaze the buns with the mixture of beaten egg white and water, then sprinkle them heavily with pearl sugar. Bake them in a preheated 375 degrees F oven for 20 minutes, or until they're golden brown. ( watch them closely at the end; because of their high sugar content, they tend to brown quickly.) Serve with butter or Devon cream. Yield: 16 buns.

One bun =

Calories 114⅘ Total Fat g 1⅖ %cal from fat 10.7% Cholesterol mg 14 Carbs g 21.7 Sodium mg 229 Protein g 3⅗ Recipe By : King Arthur

~0700 (

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