Real Recipes From Real Home Cooks ®

saffron buns

Recipe by
Francine Lizotte
Surrey South, BC

Moist, tender and delicious, these buns are a great addition to your Holiday baking list!

yield 14 large buns
prep time 30 Min
cook time 12 Min
method Bake

Ingredients For saffron buns

  • 1 c
  • 1 tsp
    saffron threads, crumbled
  • 1 Tbsp
  • 2 1/4 tsp
    active dry yeast
  • 4 1/2 c
    unbleached all-purpose flour, divided
  • 1/3 c
    granulated sugar
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    ground himalayan pink salt
  • 5 Tbsp
    unsalted butter, melted and room temperature
  • 1/4 c
    light sour cream
  • 2 lg
    free-range eggs, room temperature and beaten
  • 1 Tbsp
    grapeseed oil, or as needed
  • 1
    egg wash (egg yolk mixed with 1 tbsp. water)
  • 28
    thompson raisins

How To Make saffron buns

  • 1
    In a small saucepan over medium heat, add milk and saffron. Bring the temperature to 120ºF.
  • 2
    Add honey, stir well and remove from the heat. Pour the mixture into the bowl of a stand mixer and let it cool until the temperature reaches between 105ºF to 110ºF.
  • 3
    Add yeast, stir well and let it proof for 15 minutes.
  • 4
    In a medium bowl, add 4 cups flour, sugar, cinnamon, nutmeg, and salt; whisk to combine and set aside.
  • 5
    When yeast is active, add butter, sour cream and beaten eggs. Using the paddle attachment, process on medium speed until nicely blended.
  • 6
    Switch to dough hook attachment and add half dry ingredients. Process on low speed until somewhat mixed before adding the remaining half.
  • 7
    When mixed, increase the speed to 3 and knead until the dough pulls away from the sides of the bowl, adding by the tablespoon the remaining ½ cup flour.
  • 8
    Increase the speed to 4 and knead for 4 minutes. Grease a bowl lightly with oil; set aside.
  • 9
    Transfer the dough to a work surface and form a ball by pulling under. Place it in the prepared bowl, swirling around to coat.
  • 10
    Cover with a clean dish towel and transfer the bowl to a draft-free area such as the oven with the temperature off. Let it rise for 1 ½ to 2 hours or until it doubles in size.
  • 11
    A couple hours later, remove it from its draft-free spot and drop the dough back on the work surface. Form 14 balls of about 2-inches in diameter.
  • 12
    Cover them with the towel while working with one at a time.
  • 13
    Roll the ball out into an oblong shape, about 15 inches long. Curl the ends in opposite directions forming an “s” with coils on both ends.
  • 14
    Place it on a large baking sheet lined with parchment paper. Set aside while doing the others.
  • 15
    Cover them with the towel and let the buns proof for 45 minutes or until they double in size.
  • 16
    Preheat oven to 400ºF.
  • 17
    Brush egg wash on tops and sides of buns and place a raisin in the center of each coil.
  • 18
    Transfer to the preheated oven and bake for 10 to 12 minutes or until the buns are golden, rotating the baking sheet halfway through cooking.
  • 19
    Remove from the heat and let them cool slightly before serving. Makes 14 large buns
  • 20
    To view these moist and tasty buns on YouTube, click on this link >>>