Print

Vanilla-filled Saffron Buns Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/vanilla-filled-saffron-buns-recipe/