Saffron Buns Made with Persian Saffron

by Kindi Lantz October 18, 2018

Top Israeli Chef, Reut Chen, Shares Her Recipe for Saffron buns

There's a reason buns freequent the dinner table at most gatherings. They're soft, slightly sweet, and the perfect combination of chewy and fluffy—comfort food at it's finest. Plus, they are an excellent vessel for sopping up the remnants of whatever else graced your plate. That's not to say every bun is created equal. 

Saffron buns are a holiday staple in Sweden, Norway, and many other places around the world. They are tan exceptional blend of sweet and savory, rich, fluffy, and include an element of nostalgia for many. Oftentimes, though, food coloring is used to produce the bright yellow color. Yuck. We'll stick to naturally derived coloring in our saffron buns!

Reut Chen provided a lovely recipe for doing just so. And she enhanced both the color and the flavor with our Persian Saffron Threads!

Learn how to make them here and follow Reut Chen on Instagram for a visual culinary inspiration!

Ingredients:

  • 3-5 Persian Saffron threads
  • 50 grams fresh yeast 
  • 380 grams water
  • 1 kilogram of bread flour
  • 100 grams eggs
  • 100 grams  sugar 
  • 80 grams olive oil
  • 20 grams salt

Procedure: 

  1. Place the water and saffron in a small bowl  set aside for an hour.
  2. Add the  yeast to the saffron and water mixture.
  3. Combine flour, eggs, sugar, olive oil, and olive oil in a mixer bowl.
  4. Add the water and yeast to the flour mixer and mix it, using a dough hook, until it forms to dough.
  5. Place the dough on a clean surface and knead with your hands for another 5 min.
  6. Add the dough back in bowl, cover with a towel, and set aside in warm spot for an hour.
  7. Knead the dough again and divide it to 12 even pieces.
  8. Create buns in any form you like.Persian Saffron Buns
  9. Brush the buns with an egg wash, cover with a nylon bag and set a side to rise for half an hour.
  10. Heat your oven to 200℃/390℉.
  11. Brush again with an egg wash (gently) and put in the oven for 25-30 min.
  12. When you take the buns out of the oven, cover them with a towel until they are chilled.
Enjoy 
Check out another great recipe from Reut Chen: White Chocolate Cheesecake




Kindi Lantz
Kindi Lantz

Author

Kindi Lantz discovered her love of cooking long before she could even reach the kitchen counters; her grandmother gave her access to nearly every ingredient in her kitchen for her (mostly inedible) experiments. Kindi’s culinary capabilities continued to grow even when she had reached her peak height at just under 5’. Her first job was as a Chef’s Assistant on her relatives’ farm at the age of 11. Throughout high school and college, she worked in a wide variety of restaurants—from American pub food to Japanese, Korean to Cajun, and down-home diners to Italian— and with each, she developed techniques and expanded her culinary expertise. For the better part of 10 years, Kindi managed and even took on part ownership of a gourmet catering company in the Portland, OR metro area—it was there, alongside some of the most talented chefs, planners, and entertainers, that Kindi’s passion developed the most. Kindi is obsessed with only using fresh and sustainably-sourced ingredients in the recipes she creates, which is what led her to SloFoodGroup!


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