Saffron Buns with Whole Grains and Kesella
KronJäst- about 35
- 40 min
- 1 hour 25 minutes
A delicious recipe for saffron buns with Kesella and raw sugar. If you want plain buns, simply leave out the filling.
3.39/5
468 VotesHere's how:
-
1
Crumble the yeast into a bowl, add the milk (25 °C), and stir until the yeast has dissolved.
-
2
Add salt, brown sugar, Kesella, saffron, raisins, butter, and the flour.
-
3
Mix until the dough is smooth. Let the dough rise for 30 minutes. Meanwhile, mix together the filling and refrigerate it.
-
4
Preheat the oven to 225 °C. Place the dough on a floured surface and shape it into 35 buns.
-
5
Place the buns on baking sheets lined with parchment paper. Let them rise for about 30 minutes.
-
6
Bake in the middle of the oven for 6–8 minutes.
-
7
Brush with melted butter and roll in granulated sugar once the bun has cooled.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 1 g (2 packets) saffron
- 500 g (5 dl) milk
- 600 g (about 10 dl) all-purpose flour
- 300 g (about 5 dl) whole-wheat flour
- 100 g (1 dl) butter, at room temperature
- 250 g (2.5 dl) Kesella
- 150 g (1.5 dl) raw sugar
- 12 g (2 tsp) salt
- 120 g (2 dl) raisins
Filling
- 1 bag (100 g) of vanilla cream for one batch of buns, store-bought or homemade
- 400 g (4 dl) milk
- 39 g (3 tbsp) granulated sugar
Topping
- 100 g (1 dl) granulated sugar
Brushing
- 50 g (0.5 dl) butter, melted
The recipe comes from
kronjast.se
