Sweet Saffron Buns
A sweet and savory breakfast roll.
- Serves: 24 persons
- ½cup boiling water
- ½teaspoon saffron
- 1pinch salt
- 1(2 ounce) package cake yeast
- ¼cup warm water
- 1pinch white sugar
- 1cup white sugar
- 1½ teaspoons salt
- ¼teaspoon ground nutmeg
- 2cups milk
- ¾cup shortening, melted and cooled
- 1tablespoon lemon extract
- 2tablespoons lemon zest
- 2eggs, at room temperature
- 8cups all-purpose flour, sifted
- 1cup raisins
- 1cup dried currants
Step 1Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
Step 2Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
Step 3Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
Step 4Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
Step 5Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
Step 6Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
Step 7Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
Step 8Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
Step 9Bake in the preheated oven until golden, about 30 minutes.