Vanilla-filled Saffron Buns Recipe

Introduction

Vanilla-filled saffron buns are a fragrant and soft treat, perfect for cozy gatherings or special occasions. Infused with delicate saffron and filled with a creamy vanilla butter, these buns offer a delightful blend of flavors and textures.

Ingredients

• 50 g Fresh yeast (1.7 oz)
• 150 g Butter (5.3 oz)
• 1 g Saffron (0.03 oz)
• 135 g Granulated sugar (4.7 oz)
• 500 ml Milk (2.1 cups)
• 250 g Greek yogurt (1 cup)
• 0.5 tsp Salt
• 1 Egg
• 900-1020 g All-purpose flour (31-36 oz)
• 200 g Butter, room temperature (7 oz)
• 135 g Granulated sugar (4.7 oz)
• 4 tsp Vanilla sugar
• 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 and pestle.
3. Step 3: Mix the ground saffron into the melted butter, then warm this mixture with the milk to about 37°C (98.6°F).
4. Step 4: Dissolve the yeast in a small portion of the warm butter-milk mixture. Add sugar, Greek yogurt, salt, and egg, then mix well.
5. Step 5: Incorporate the remaining butter-milk mixture, then add half of the flour and combine thoroughly. Gradually add the rest of the flour until the dough reaches the desired texture.
6. Step 6: Knead the dough for 5 minutes with a machine or 10 minutes by hand. Lightly sprinkle flour over the dough and let it rise, covered with a cloth, for 30-45 minutes.
7. Step 7: Prepare the filling by blending the room temperature butter, sugar, and vanilla sugar until smooth.
8. Step 8: Transfer the dough to a floured surface, knead in any remaining flour, and divide into 2 equal parts (yielding about 50 buns).
9. Step 9: Roll each part into a 25×60 cm (10×23 in) rectangle. Spread the vanilla butter filling evenly over the surface.
10. Step 10: Fold each rectangle in half lengthwise and gently press down with your hand.
11. Step 11: Slice the dough into 2 cm (1 in) wide strips.
12. Step 12: Twist each strip and roll into spirals, tucking the ends underneath.
13. Step 13: Preheat the oven to 250°C (482°F).
14. Step 14: Place each bun in a muffin cup, then arrange the cups in a muffin pan. Cover with a cloth and let rise for about 30 minutes.
15. Step 15: Brush the buns with beaten egg and sprinkle with pearl sugar. 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 flavor and vibrant color.
• For a richer twist, add a teaspoon of cardamom to the dough.
• Substitute vanilla sugar with vanilla extract if you prefer a liquid form.
• Try adding chopped almonds or raisins to the filling for extra texture.

Storage

Store the cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat gently in the oven at low temperature to refresh before serving.

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 quantity. Activate it in warm milk before adding it to the dough.

What can I use if I don’t have vanilla sugar?

If you don’t have vanilla sugar, you can replace it with 1-2 teaspoons of vanilla extract or scrape the seeds from a vanilla bean for a natural alternative.

Vanilla-filled Saffron Buns Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

Delight in these aromatic vanilla-filled saffron buns, featuring a rich, buttery dough infused with delicate saffron and filled with a creamy vanilla butter mixture. Perfectly twisted and baked until golden, these Swedish-inspired pastries offer a sweet and fragrant treat ideal for breakfast or afternoon tea.

• Author: Lena
• Prep Time: 1 hour 30 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 38 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 (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 (0.65 cups) (4.7 oz)
• 4 tsp Vanilla sugar

Topping

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

Instructions

1. Activate the yeast: Crumble the fresh yeast into a bowl, preparing it for incorporation into the liquid mixture.
2. Prepare saffron butter mixture: Melt butter in a saucepan. Using a mortar, grind the saffron together with sugar to release its flavor, then mix into the melted butter. Warm this butter mixture with milk to approximately 37°C (98.6°F) to ensure it is just warm enough for the yeast activation.
3. Dissolve yeast and mix wet ingredients: Dissolve the crumbled yeast in a small portion of the warm butter-milk mixture. Then add sugar, Greek yogurt, salt, and egg to the mixture, stirring well to combine.
4. Form dough: Incorporate the remaining butter-milk mixture followed by half of the flour. Mix thoroughly, then gradually add the remaining flour to achieve a dough with the right texture that is elastic but not too sticky.
5. Knead dough: Knead the dough either by machine for 5 minutes or by hand for 10 minutes until smooth and elastic. Lightly sprinkle flour over the dough and cover it with a cloth. Allow it to rise for 30-45 minutes until roughly doubled in size.
6. Prepare filling: Blend the room-temperature butter, granulated sugar, and vanilla sugar together until smooth and creamy, ensuring the filling is easy to spread.
7. Shape buns: Transfer the risen dough onto a floured surface, knead in any extra flour if necessary, and divide it into two equal parts, enough to make approximately 50 buns in total.
8. Roll and fill dough: Roll each portion into a 25×60 cm (10×23 in) rectangle. Evenly spread the vanilla butter filling over the dough rectangles.
9. Fold and cut: Fold each rectangle lengthwise in half and lightly press down with your hand to seal. Slice the folded dough into strips about 2 cm (1 inch) wide.
10. Twist and form spirals: Twist each strip and roll them into spirals, tucking the ends underneath to form neat buns.
11. Preheat oven: Set your oven to 250°C (482°F) to ensure it is thoroughly heated before baking.
12. Arrange and proof: Place each bun into muffin cups and arrange them in a muffin pan. Cover with a cloth and let the buns rise for about 30 minutes for a final proofing.
13. Prepare for baking: Brush the tops of the buns with beaten egg for a glossy finish and sprinkle generously with pearl sugar or granulated sugar as a decorative and crunchy topping.
14. Bake: Bake the buns in the preheated oven for approximately 8 minutes in the middle rack until golden and fragrant.
15. Cool: Remove the buns from the oven and allow them to cool on a wire rack, covered lightly with a cloth to prevent drying out.

Notes

• Make sure the milk-butter mixture is not too hot when adding the yeast; 37°C is optimal to activate yeast without killing it.
• Room temperature ingredients ensure even mixing and better dough rise.
• Using muffin cups helps the buns keep their shape and encourages even rising during the final proof and baking.
• If pearl sugar is unavailable, granulated sugar can be used but pearl sugar provides a crunchier texture and decorative appearance.
• These buns are best enjoyed fresh but can be stored in an airtight container for 2-3 days or frozen for longer storage.

Keywords: saffron buns, vanilla filled buns, Swedish pastries, saffron bread, sweet buns, breakfast pastries