Vanilla-filled Saffron Buns Recipe

Introduction

These vanilla-filled saffron buns are a delightful twist on a classic favorite, combining the rich aroma of saffron with a creamy vanilla butter filling. Perfect for festive occasions or a cozy afternoon treat, they offer a soft, fragrant bite that will impress any guest.

Ingredients

• 50 g fresh yeast (1.7 oz)
• 150 g butter (5.3 oz)
• 1 g saffron (0.03 oz)
• 135 g granulated sugar (4.7 oz / 1.5 dl / 0.65 cups)
• 500 ml milk (16.9 fl oz / 2.1 cups)
• 250 g Greek yogurt (1 cup)
• 0.5 tsp salt
• 1 egg
• 900–1020 g all-purpose flour (31–36 oz)
• 200 g butter (7 oz, room temperature) for filling
• 135 g granulated sugar (4.7 oz / 1.5 dl / 0.65 cups) for filling
• 4 tsp vanilla sugar
• 1 egg (for brushing)
• Pearl sugar (for topping)

Instructions

1. Step 1: Crumble the fresh yeast into a large bowl.
2. Step 2: Melt 150 g butter in a saucepan. Using a mortar, grind saffron together with 135 g sugar until fine.
3. Step 3: Stir the saffron-sugar mixture into the melted butter. Warm this butter mixture together with the milk to about 37°C (98.6°F).
4. Step 4: Dissolve the yeast in a small amount of the warm butter-milk mixture. Add the remaining sugar, Greek yogurt, salt, and one egg to the bowl, mixing well.
5. Step 5: Add the rest of the butter-milk mixture and then incorporate half of the flour, stirring to combine. Gradually add the remaining flour until the dough reaches the desired texture.
6. Step 6: Knead the dough for 5 minutes using a machine or 10 minutes by hand. Lightly flour the dough, cover it with a cloth, and allow it to rise for 30–45 minutes.
7. Step 7: For the filling, blend room-temperature butter, sugar, and vanilla sugar until smooth and creamy.
8. Step 8: Turn the risen dough out onto a floured surface. Knead in any remaining flour and divide the dough into two equal parts (enough for about 50 buns).
9. Step 9: Roll out each piece into a rectangle measuring approximately 25×60 cm (10×23 in). Spread the vanilla butter filling evenly over the surface.
10. Step 10: Fold each rectangle in half lengthwise and gently press down with your hand to seal.
11. Step 11: Slice the dough into strips about 2 cm (1 in) wide.
12. Step 12: Twist each strip and then coil it into a spiral shape, tucking the ends underneath.
13. Step 13: Preheat the oven to 250°C (482°F).
14. Step 14: Place each bun into muffin cups arranged in a muffin pan. Cover with a cloth and let them rise for about 30 minutes.
15. Step 15: Brush the tops of the buns with beaten egg and sprinkle pearl sugar over them. Bake in the middle of the oven for approximately 8 minutes. Let the buns cool on a rack covered with a cloth before serving.

Tips & Variations

• Use vanilla bean seeds instead of vanilla sugar for a more intense vanilla flavor.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Add a handful of chopped almonds inside the filling for a crunchy texture.
• If saffron is unavailable, a pinch of turmeric can provide a similar color, though flavor will differ.

Storage

Store the saffron buns in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the cooled buns in a sealed bag for up to 1 month. Reheat gently in a warm oven for a few minutes to refresh their softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute fresh yeast with dry yeast. Use about one-third of the fresh yeast quantity (approximately 17 g dry yeast) and activate it according to package instructions before mixing.

What is vanilla sugar and can I make it at home?

Vanilla sugar is granulated sugar infused with vanilla flavor, often used in baking. You can make your own by storing a split vanilla bean in a jar of sugar for a week or more to infuse the flavor.

Vanilla-filled Saffron Buns Recipe

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4.5 from 139 reviews

Delicious and fragrant vanilla-filled saffron buns with a rich buttery filling, perfect for a special breakfast or coffee break. These soft, twisted buns are infused with delicate saffron and vanilla flavors, giving them a beautiful color and aroma.

• Author: Mick
• Prep Time: 45 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 3 minutes
• Yield: 50 buns 1x
• Category: Bakery/Bread
• Method: Baking
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Dough

• 50 g Fresh yeast (1.7 oz)
• 150 g Butter (5.3 oz)
• 1 g Saffron (0.03 oz)
• 135 g Granulated sugar (0.65 cups) (4.7 oz)
• 500 ml Milk (2.1 cups) (16.9 fl.oz)
• 250 g Greek yogurt (1 cup)
• 0.5 tsp Salt
• 1 Egg
• 900–1020 g All-purpose flour (31–36 oz)

Filling

• 200 g Butter (7 oz), room-temperature
• 135 g Granulated sugar (0.65 cups) (4.7 oz)
• 4 tsp Vanilla sugar

Topping

• 1 Egg, beaten (for brushing)
• Pearl sugar or granulated sugar (for sprinkling)

Instructions

1. Activate yeast: Crumble fresh yeast into a bowl to prepare it for mixing.
2. Melt butter and prepare saffron mixture: Melt butter in a saucepan. Grind saffron with sugar using a mortar to release its flavor.
3. Combine saffron and milk mixture: Mix the saffron-sugar with melted butter and warm together with milk to approximately 37°C (98.6°F), ensuring it’s lukewarm for yeast activation.
4. Dissolve yeast and add wet ingredients: Dissolve the yeast in a bit of the warm butter-milk mixture. Add remaining sugar, Greek yogurt, salt, and egg, mixing well.
5. Add flour and form dough: Incorporate the remaining butter-milk mixture, then add half of the flour, mixing thoroughly. Gradually add the rest of the flour until the dough reaches the desired consistency.
6. Knead and let dough rise: Knead the dough for 5 minutes using a machine or 10 minutes by hand. Sprinkle some flour over it, cover with a cloth, and let it rise for 30-45 minutes until doubled in size.
7. Prepare the filling: In a bowl, blend room-temperature butter, sugar, and vanilla sugar until smooth and creamy.
8. Shape dough for buns: Transfer the dough to a floured surface, knead in any remaining flour, then divide it into two equal parts (for 50 buns).
9. Roll dough and spread filling: Roll each part into a 25×60 cm (10×23 in) rectangle. Spread the prepared filling evenly over the surface.
10. Fold and slice dough: Fold the rectangle in half lengthwise and gently press with your hand. Slice the folded dough into strips about 2 cm (1 in) wide.
11. Twist and shape buns: Twist each strip and roll into spirals, tucking the ends underneath to secure the shape.
12. Preheat oven: Preheat the oven to 250°C (482°F) to prepare for baking.
13. Arrange buns for second rise: Place the buns in muffin cups and arrange them in a muffin pan. Cover with a cloth and let rise for about 30 minutes.
14. Prepare for baking: Brush the risen buns with beaten egg and sprinkle with pearl or granulated sugar on top.
15. Bake and cool: Bake the buns in the middle of the oven for about 8 minutes until golden and cooked through. Remove and let cool on a rack covered with a cloth.

Notes

• Ensure milk mixture is not too hot to avoid killing the yeast; it should be lukewarm around 37°C (98.6°F).
• Use fresh yeast for best results, but you can substitute with active dry yeast by adjusting quantities.
• Room temperature butter is key for making a smooth filling that spreads easily.
• If you prefer a less sweet bun, reduce the sugar amount slightly in the dough or filling.
• Make sure to let the dough rise properly to get a light and airy texture.
• Using pearl sugar on top adds a nice crunchy texture and decorative look.
• Watch the baking time closely as ovens vary; the buns should turn golden but not brown.

Keywords: Vanilla-filled buns, Saffron buns, Swedish pastry, Sweet bread, Yeast buns, Saffron recipes