Name: Vanilla-filled Saffron Buns Recipe
Prep time: 40 min
Cook time: 8 min
Total time: 1 h 30 min
Cuisine: Swedish
Ingredients: 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); 200 g Butter (7 oz), room temperature; 135 g Granulated sugar (0.65 cups / 4.7 oz); 4 tsp Vanilla sugar; 1 Egg (for brushing); Pearl sugar (to sprinkle)

Ingredients

50 g fresh yeast (1.7 oz)

150 g butter (5.3 oz)

1 g saffron (0.03 oz)

135 g granulated sugar (4.7 oz / 1.5 dl / 0.65 cups)

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)

200 g butter, room temperature (7 oz)

135 g granulated sugar (4.7 oz / 1.5 dl / 0.65 cups)

4 tsp vanilla sugar

1 egg, for brushing

Pearl sugar for topping

Instructions

Step 1: Crumble the fresh yeast into a large mixing bowl.

Step 2: Melt 150 g butter in a saucepan. Grind saffron with sugar using a mortar, then stir the saffron-sugar mixture into the melted butter. Warm this butter mixture with the milk until it reaches about 37°C (98.6°F).

Step 3: Dissolve the yeast in a small amount of the warm butter-milk mixture. Add sugar, Greek yogurt, salt, and egg; mix well to combine.

Step 4: Pour in the remaining butter-milk mixture and then add half of the flour. Mix thoroughly, then gradually add the rest of the flour until the dough reaches the right consistency.

Step 5: Knead the dough for 5 minutes using a machine or 10 minutes by hand. Lightly sprinkle flour over the dough, cover with a cloth, and let it rise for 30 to 45 minutes.

Step 6: Prepare the filling by blending the room-temperature butter, sugar, and vanilla sugar until smooth.

Step 7: Turn the dough onto a floured surface, knead in any remaining flour, and divide it into two equal parts (this will make about 50 buns).

Step 8: Roll out each part into a 25×60 cm (10×23 in) rectangle. Spread the vanilla butter filling evenly over each rectangle.

Step 9: Fold each rectangle in half lengthwise and gently press down with your hand to seal.

Step 10: Slice the folded dough into 2 cm (1 in) wide strips.

Step 11: Twist each strip and roll into spirals, folding the ends underneath to secure.

Step 12: Preheat the oven to 250°C (482°F).

Step 13: Place buns in muffin cups arranged on a muffin pan. Cover with a cloth and let them rise for about 30 minutes.

Step 14: Brush the tops of the buns with beaten egg and sprinkle pearl sugar over them.

Step 15: Bake the buns in the middle of the oven for about 8 minutes. Once golden and cooked through, remove and let them cool on a rack covered with a cloth.

Tips & Variations

For extra flavor, add a teaspoon of cardamom to the dough along with the saffron.

If you can’t find vanilla sugar, substitute with vanilla extract or use a mix of regular sugar and vanilla bean seeds.

These buns freeze well—wrap them tightly after cooling and thaw them at room temperature before reheating gently.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute fresh yeast with dry yeast. Use about one-third of the amount of dry yeast compared to fresh, and dissolve it in the warm butter-milk mixture before adding other ingredients.

How can I tell when the buns are done baking?

The buns should be golden brown on top and have a hollow sound when tapped. Baking for about 8 minutes at 250°C usually works well, but ovens vary, so watch closely to avoid overbaking.