My love for old fashioned baking continues. Saffron buns are something I have eaten all my life – first made by my grandma, then my mom and now me. Back in the days the way to make these was slightly different. Traditionally the buns weren’t made with almond flour, but I actually prefer the newer version, since pulla (sweet bun) is something eaten very often in Finland, and sometimes you just want some change in your life!
Saffron Sweet Buns (24 buns)
0,5 g saffron
1 sugar cube or 1 tsp sugar
150 g butter
250 ml milk
25 g yeast
100 g sugar
1 tsp salt
50 g coarse almond flour
475 g plain white flour
some pearl sugar for decorating
Crush the saffron and sugar cube together in a mortar until it’s fine powder. Heat the butter and milk in a pan until the mixture is lukewarm (or a bit warmer, if you are using dried yeast) and add the saffron/sugar powder.
Crumble the yeast and add it to a bowl with the sugar and salt. Pour a bit of the warm butter/milk mixture on top and mix until the yeast is somewhat dissolved. Pour in the rest of the butter and milk mixture while stirring and add the rest of the ingredients. Start using your hands to knead the dough and continue kneading until it doesn’t stick to your fingers anymore. The dough should be stretchy and shiny. Cover the bowl with a cloth, place it in a warm spot and let it rest for 60-90 minutes until has more or less doubled in size.
Take the dough out of the bowl and cut it into 24 pieces. Knead each into little buns (another traditional way is to braid the dough) and roll the topside in a bowl with pearl sugar. Put the buns on a tray and let them rest under a cloth for 30 minutes while you’re heating the oven to 225°C. Let them bake in the oven for 10-15 minutes until they have gotten slightly darker in colour.