Cook time: 15 minutes
Total time: 2 hour 15 minutes
Yield: 40 pieces
5 dl milk, 3 % fat
1 gram of saffron
50 gram of yeast
520 gram flour (8 ½ dl)
150 gram butter
170 caster sugar (2 dl)
2 gram salt
320 gram flour (5 ¼ dl)
150 gram pistachios
100 gram butter
100 gram sugar
1 egg, beaten lightly
Icing sugar (optional)
Before you start making the buns. Soak the pistachios for a couple of hours or overnight.
Step 1 of ingredients number 1:
Put the yeast in a large bowl and put aside.
Take a small pot, heat the milk and saffron until lukewarm. Pour the milk over the yeast and stir with a spoon to combine for 1 minute. Add the flour and mix well until you get a soft dough. Cover the bowl with a clean towel and leave for 20 – 30 minutes.
Step 2 of ingredients number 2:
After the dough has risen. Add ingredients number 2 in the same bowl: butter, caster sugar, salt and flour. Mix the ingredients until the mixture forms a smooth dough. Cover the bowl with a clean towel and leave for another 10-15 minutes.
How to make the pistachio filling:
Soak pistachio for a couple hours or overnight. In a food processor, mix pistachios, butter and sugar.
How to roll the saffron buns:
Roll the dough out in a 70x45 cm rectangle and ½ cm thick. Spread the softened pistachio-butter on top. Roll the dough up into a log starting at the long side and cut into slices.
Place the buns on a baking sheet and let rise under a clean tea towel for about 1- 2 hours or until the buns have doubled in size. After the rolls have doubled in size, preheat the oven to 200 °C.
Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Sprinkle some almond chips and pearl sugar. Bake the buns for 13-15 minutes or until the buns are lightly browned.
Let the saffron buns cool slightly and sprinkle some icing sugar on top. Enjoy these fresh home-made buns with a glass of cold milk.
- The temperature of your ingredients is very important in baking. Let the ingredients stand at room temperature for 30 minutes before you bake.
- Add other type of fillings; raisins, dates, sugar, cinnamon, white chocolate or nuts. It’s up to you.
- Sometimes I add chopped walnuts, dates and raisins. Very good! I promise you!
This recipe is from my favorite baker. The one and only Roy Fares. Thank you. The buns turned out great and they were really fluffy and soft.