Saffron Buns
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These Saffron Buns are a heavenly blend of rich saffron, sweet raisins, and subtle cardamom, creating a treat that’s irresistibly delicious! Perfectly golden, they are a feast for the eyes and the palate, making every moment special.
Saffron Buns that Bake Up Golden and Sweet!
These Saffron Buns are like little pieces of sunshine that fill your kitchen with a sweet, aromatic scent as they bake to perfection. Bursting with the distinct flavors of saffron and cardamom, every bite takes you on a delightful journey of taste and texture. The luscious golden crust encases a soft, pillowy interior, dotted with sweet raisins, making it an irresistible treat.
Creating these Saffron Buns is surprisingly easy, making it a joy even for the novice baker to whip up a batch! It’s all about combining simple ingredients and letting the oven work its magic, resulting in a masterpiece of flavors and textures. So, whether you’re new to baking or a seasoned pro, you’ll find making these aromatic buns a delightful and rewarding experience.
Pro Tip
Ensure that the milk is just warm 110°F (43°C), never boiling when adding the saffron and yeast. This is crucial because too much heat can kill the yeast, affecting the rise and texture of the buns. A correctly warmed mixture will yield buns that are light, fluffy, and beautifully golden, showcasing the saffron’s vivid hue and exotic flavor.
- Milk: It activates the yeast and binds all the ingredients together. If needed, you could substitute it with a non-dairy milk like almond or soy milk.
- Saffron: This gives a distinctive flavor and a beautiful golden color to the buns. If you don’t have saffron, you might try a bit of turmeric for color, but be mindful that it won’t replicate the unique flavor of saffron.
- Sugar: It adds sweetness to the buns and helps in browning. You can use white or brown sugar, or a sugar substitute following package instructions for quantity.
- Butter: It adds richness and flavor to the buns. Margarine or oil can work as a substitute.
- Active Dry Yeast: It makes the dough rise. You could use instant yeast, adjusting the quantity as necessary.
- All-Purpose Flour: It forms the structure of the buns. A gluten-free flour blend can be a substitute if needed.
- Salt: It enhances the flavor of the buns. You could use sea salt or kosher salt as an alternative.
- Ground Cardamom: This spice adds a sweet, aromatic flavor. You might replace it with ground cinnamon or nutmeg if you prefer.
- Eggs: They provide structure and moisture to the buns. An egg replacement product or a flax egg can be used as an alternative for those with egg allergies.
- Sour Cream: It adds moisture and a slight tanginess. Greek yogurt can be a good substitute.
- Raisins: They add a sweet and chewy texture. You might use sultanas, currants, or chopped dried apricots as alternatives.
Jumping into baking doesn’t get more fun than whipping up a batch of these Saffron Buns! They’re a breeze to make, packed with flavor, and they bring a golden touch to any table. Let’s dive in and get our hands a bit doughy!
First off, let’s grab a small saucepan and gently warm up the milk, saffron, a bit of sugar, and the butter. Remember, we’re just warming things up, so no boiling!
Once the butter’s melted, stir in the yeast and let it do its thing. If the milk is too hot, it can upset the yeast, so just aim for it to feel warm to the touch! Ideal temperature is 110°F (43°C).
Next, grab your mixing bowl and toss in the flour, salt, cardamom, and the rest of the sugar. Giving these a good mix first makes sure that lovely cardamom flavor gets through every bite of the buns!
Now, pour that warm milky mixture into the bowl with the dry ingredients, add in the eggs and sour cream, raisins, and let the mixer, with the hook attachment, bring it all together until nice and smooth.
Find a cozy spot for your dough to rest in an oiled bowl. Cover it up with some plastic wrap, and let it double in size. It’s like a little spa moment for your dough!
While the dough is resting, preheat your oven to 400℉ and get your baking sheet ready with some parchment paper. Once the dough is ready, sprinkle some flour on your counter, turn the dough out and cut it into 12 pieces.
Roll each piece into a rope and shape them into “S” shapes. Place them on the baking sheet, cover them again, and let them have another little rest to rise some more.
Last step! Brush the buns with egg wash, pop a raisin in the center of each swirl, and into the oven they go! Keep an eye on them, and in about 10-12 minutes, you’ll have beautiful golden brown saffron buns ready to be devoured! Enjoy!
Troubleshooting Your Dough
- Sticky Dough? Go easy on adding extra flour, a sprinkle at a time, to avoid dense buns.
- Dry Dough? A splash of milk can help it form a ball and get back to the right consistency.
- Dough Not Rising? Check your yeast! It might be old, or the milk could have been too hot or too cold. Aim for milk that feels like a cozy bath and double-check the expiration date on your yeast packet!
- Patience is Key! Give the dough its sweet time to rise and become fluffy and perfect.
Frequently Asked Questions
Can I use Instant Yeast instead of Active Dry Yeast?
Absolutely! Just use an equal amount of instant yeast, and you don’t need to dissolve it first, making it even simpler!
Can I use other dried fruits instead of raisins?
Can I use other dried fruits instead of raisins?
Sure thing! Feel free to swap out the raisins for sultanas, currants, or even chopped dried apricots or dates. Make it your own!
Can the dough be made in advance?
Yes indeed! You can prepare the dough a day ahead, let it do its first rise, and then pop it in the fridge overnight. When you’re ready, shape the buns and let them do a second rise before baking.
How do I store leftover Saffron Buns?
Store them in an airtight container at room temperature. They’ll stay fresh and yummy for about 2 days. If you need more time, you can freeze them!
Can I use saffron powder instead of saffron strands?
Yep! Use saffron powder if that’s what you have. A pinch should do the trick, just mix it in with the milk. Easy peasy!
Expert Tips
- Use Fresh Saffron: Ensure your saffron is fresh for optimal flavor and color. The more vibrant the threads, the fresher the saffron.
- Proper Milk Temperature: Ensure the milk is warm, around 110°F, to activate the yeast properly without killing it. A kitchen thermometer can be handy!
- Avoid Overbaking: Keep a close eye on the buns towards the end of the baking time to avoid overbaking. They should be golden brown and not overly dark.
- Use Room Temperature Eggs: Using eggs that are at room temperature can help in achieving a smoother, more evenly mixed dough.
- Measure Flour Correctly: To avoid dense buns, measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. Don’t scoop directly from the bag or container.
Make-Ahead Tips
- Prep Dough in Advance: You can prepare the dough a day ahead, let it rise, shape the buns, and then place them in the refrigerator overnight covered with plastic wrap. The next day, let them sit at room temperature while you preheat the oven, and then bake as instructed.
- Freeze Unbaked Buns: Shape your buns and place them on a baking sheet, then freeze until solid. Once solid, transfer them to a zip-top bag and store them in the freezer. When you’re ready to bake, let them thaw and rise, then bake as usual.
- Freeze Baked Buns: If you prefer, you can bake the buns as instructed, allow them to cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. When you’re ready to serve them, reheat in the oven until warmed through.
- Pre-Mix Dry Ingredients: Another time-saver is to mix all your dry ingredients ahead of time and store them in an airtight container, so they’re ready to go when you are!
Storage
Storing these saffron buns is a breeze! Just pop them into an airtight container, and they’ll stay fresh and tasty at room temperature for about 2 days. If you’re hoping to keep them around a bit longer, go ahead and tuck them into the fridge; they’ll keep well for up to a week there. Planning way ahead?
These buns are freezer-friendly too! Wrap them individually in plastic wrap and then store in a zip-top bag in the freezer. They’ll keep their flavor and texture for up to a month. When you’re ready to enjoy one, just thaw it at room temperature, and it’s as good as new!
Discover More Breads or Rolls
- Raisin Egg Bread
- Artisan Bread
- Hawaiian Sweet Rolls
- Nutella Stuffed Rolls
- Apple Pecan Cinnamon Rolls
- Fluffy Dinner Rolls
- Hot Cross Buns
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Saffron Buns
Ingredients
- 1 cup milk
- 1 teaspoon saffron
- ¾ cup sugar
- 6 tablespoon butter (unsalted)
- 2½ teaspoon active dry yeast
- 3½ cups all-purpose flour (to 4 cups)
- ½ teaspoon salt
- 1 teaspoon cardamom (ground)
- 2 large eggs
- ¼ cup sour cream
- ¾ cup raisins
- 1 egg ( for egg wash)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small sauce pan heat the milk, saffron, ¼ cup of the sugar and butter together until the butter melts, but do not boil the milk, it just needs to be warm.
- Add the yeast to the warm milk and let it sit a bit so that the yeast dissolves. You don't want the milk too warm because it will kill the yeast.
- In the bowl of your mixer, mix the flour, salt, cardamom, remaining ½ cup sugar and salt.
- To your mixer bowl, add milk mixture, 2 eggs, sour cream and raisins. Using the hook attachment mix well until dough is smooth.
- Place the dough in an oiled bowl, cover with plastic wrap and place in a warm spot until it doubles in size.
- Preheat oven to 400℉. Prepare a large baking sheet with parchment paper.
- Sprinkle some flour over your counter and turn the on the counter. Divide into 12 pieces.
- Roll each piece into a rope about 8 inches long and shape them into the letter "S".
- Place the rolls on the baking sheet, cover with plastic wrap and let them rest for another 30 minutes until they have doubled in size. Brush the buns with egg wash. Place a single raisin in the center of each of the swirls.
- Bake for about 10-12 minutes or until golden brown.
Equipment
Notes
- Yeast: Ensure your yeast is fresh for optimal rising. If your dough isn’t rising, the yeast may be expired.
- Milk Temperature: Warm the milk to about 110°F; too hot will kill the yeast.
- Raisin Placement: When placing raisins in the swirls of the buns, press them in slightly to ensure they stick.
- Oven Positioning: Position your oven rack in the middle for even baking.
- Saffron Infusion: Allow the saffron to properly infuse in the warm milk for optimal flavor and color.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.