Saffron Buns

Laura and Sue Bretheim

We have enjoyed saffron buns at special church suppers. We first made these for a school heritage project when Laura was in fifth grade.

2 packages active dry yeast
1/2 cup warm water (105° to 115°)
1/2 cup sugar
1/2 cup melted butter
1 cup light cream
1/4 to 1/2 teaspoon powdered saffron
2 eggs, room temperature
4 to 4 1/2 cups unbleached all-purpose flour
GLAZE
1 egg
2 tablespoons milk

In a large mixing bowl, dissolve the yeast in the warm water. Add 1 tablespoon of the sugar and let stand until yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, saffron, and eggs. Beat well. Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny. All of the flour should be moistened. Cover and refrigerate for 2 to 24 hours.

To make buns, shape in balls. To make a braided wreath, divide dough into three parts. On a lightly floured board, roll each of the 3 parts out to make a strand, then braid together. Cover baking sheet with parchment paper or lightly grease it.

Brush buns or braid with glaze. Let rise until doubled (about 1/2 hour). Preheat oven to 375° and bake for 25 to 35 minutes until golden. Buns will take less time.

From Beatrice Ojakangas, The Great Scandinavian Baking Book.

Saffron is very expensive, so save this for a special occasion. In Sweden, saffron buns are often made to mark Lucia Day, Dec. 13.

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