Description
These traditional Swedish-style saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!
Ingredients
- 2 ⅛ cups milk
- ½ cup butter
- 3 (0.6 ounce) cakes compressed fresh yeast
- 8 ounces quark or sour cream
- 2 (.5 gram) packets powdered saffron
- ⅔ cup sugar
- ½ teaspoon salt
- 7 ½ cups all-purpose flour
- 1 cup raisins (Optional)
- 1 eggs, beaten
Instructions
- Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl
- then pour in the warm milk. Stir well until the yeast dissolves.
- Stir in the quark
- saffron
- sugar
- salt
- and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky
- adding more flour as needed until it begins to come away from the sides of the bowl. Cover
- and let rise for 40 minutes.
- Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface
- punch down the dough
- then divide into 35 pieces. Roll each piece into a rope
- 5 to 6 inches long. With the rope lying flat on the work surface
- roll each end towards the center
- in opposite directions
- creating a curled S-shape. Place the buns on the prepared baking sheets
- and garnish with raisins if desired. Cover with a towel
- and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
- Gently brush each bun with beaten egg
- then bake in the oven until puffed and golden
- 5 to 10 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 55 mins
Servings: 35