Saffron Buns Recipe
Ingredients
| Powdered saffron | 1/4 Teaspoon | |
| Yeast package | 2 | |
| Butter | 1/2 Cup (16 tbs) | |
| 1 c. hot milk | ||
| Eggs | 3 , beaten | |
| Unsifted flour | 5 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 3/4 Tablespoon | |
| Nutmeg | 1 Teaspoon | |
| Seedless raisins | 1 Cup (16 tbs) | |
| 1/2 c. candied chopped citron | ||
| 1 tbsp. grated lemon rind | ||
Directions
Soak powdered saffron in 2 tablespoons hot water.
Dissolve yeast in 1/4 cup lukewarm water.
Melt butter in hot milk; cool to lukewarm.
Mix yeast, saffron, milk and eggs together.
Sift 2 cups flour with sugar, salt and nutmeg; add egg mixture.
Mix well.
Add raisins, citron and grated lemon rind to remaining flour; add to egg mixture.
Knead well; place in greased bowl.
Cover; let rise in warm place for 1 hour and 30 minutes or until doubled in bulk.
Form into buns; place on baking sheet.
Let rise again until nearly doubled in bulk.
Bake at 375 degrees for 15 to 20 minutes.
Brush with additional butter.
May frost with powdered sugar frosting if desired.
Dissolve yeast in 1/4 cup lukewarm water.
Melt butter in hot milk; cool to lukewarm.
Mix yeast, saffron, milk and eggs together.
Sift 2 cups flour with sugar, salt and nutmeg; add egg mixture.
Mix well.
Add raisins, citron and grated lemon rind to remaining flour; add to egg mixture.
Knead well; place in greased bowl.
Cover; let rise in warm place for 1 hour and 30 minutes or until doubled in bulk.
Form into buns; place on baking sheet.
Let rise again until nearly doubled in bulk.
Bake at 375 degrees for 15 to 20 minutes.
Brush with additional butter.
May frost with powdered sugar frosting if desired.
Chef
