Vanilla-filled saffron buns
Enjoy the perfect blend of saffron and vanilla in these moist and modern vanilla-filled saffron buns. Bake, savor fresh, or freeze for later
Equipment
- 1 Bowl
- 1 stand mixer with dough hook
Ingredients
- 50 g Fresh yeast (1.7oz)
- 150 g Butter (5.3 oz)
- 1 g Saffron (0.03oz)
- 135 g Granulated sugar (1.5 dl) (0.65 cups) (4.7oz)
- 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 (7oz) room-temperature
- 135 g Granulated sugar (1.5 dl) (0.65 cups) (4.7oz)
- 4 tsp Vanilla sugar
For brushing
- Egg
- Pearl sugar
Instructions
- Start by crumbling yeast into a bowl.
- Melt butter in a saucepan and grind saffron with sugar using a mortar.
- Mix saffron into melted butter and warm with milk to approximately 37°C (98.6°F).
- Dissolve the yeast in a bit of the warm butter-milk mixture. Add sugar, Greek yogurt, salt, and egg, and mix well.
- Incorporate the remaining butter-milk mixture and then add half of the flour, thoroughly combining these ingredients. Gradually incorporate the remaining flour, adding it slowly until you achieve the desired texture.
- Knead the dough for 5 minutes by machine or 10 minutes by hand. Sprinkle a bit of flour over the dough and let it rise under a cloth for 30-45 minutes.
- For the filling, blend room temperature butter, sugar, and vanilla sugar until smooth.
- Transfer the dough to a floured surface, knead in any remaining flour, and divide it into 2 parts (for 50 buns).
- Roll out each part into a 25×60 cm (10×23 in) rectangle. Spread the filling.
- Fold the rectangle in half lengthwise, and lightly press with your hand.
- Slice the dough into 2 cm (1 in) wide strips,
- Twist them, and roll into spirals, folding the ends underneath.
- Preheat the oven to 250°C (482°F).
- Place the buns in muffin cups, then arrange them in a muffin pan. Cover with a cloth and let them rise for about 30 minutes.
- Brush the buns with beaten egg and sprinkle pearl or granulated sugar on top. Bake for about 8 minutes in the middle of the oven, then let them cool on a rack covered with a cloth.
Notes
For the best taste, savor the vanilla-filled saffron buns on the same day they are baked. Store them in a tightly sealed bag and freeze for later enjoyment, warming in the microwave (30 seconds), oven (5 minutes), or air fryer (3 minutes) when ready to indulge.