Yield: 16 Servings
|¼ cup||Water -- hot|
|¼ teaspoon||Saffron threads -- crushed|
|½ cup||1% milk -- *NOTE|
|¼ cup||Sugar -- **NOTE|
|2 tablespoons||Margarine, imitation --|
|1 tablespoon||Yeast -- +2 teaspoon|
|3 cups||All-Purpose Flour --|
|\N \N||King Arthur -- to 3 1/4|
|1 large||Egg white -- beaten lightly|
|\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