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Vanilla-filled Saffron Buns Recipe

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★★★★★

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.

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 (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

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