Description
These vanilla-filled saffron buns are a delightful Swedish treat perfect for festive occasions or cozy coffee breaks. Soft, aromatic buns are infused with vibrant saffron and filled with a rich vanilla butter mixture, then baked to a golden perfection and topped with pearl sugar for an irresistible crunch.
Ingredients
Scale
Dough
- 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)
Filling
- 200 g Butter (7 oz), room temperature
- 135 g Granulated sugar (0.65 cups / 4.7 oz)
- 4 tsp Vanilla sugar
Topping
- 1 Egg (for brushing)
- Pearl sugar (to sprinkle)
Instructions
- Activate yeast: Crumble the fresh yeast into a bowl to prepare it for activation.
- Prepare saffron butter mix: Melt the 150 g butter in a saucepan, then grind saffron with sugar in a mortar and mix it into the melted butter. Warm this butter-saffron mixture with the milk to approximately 37°C (98.6°F).
- Dissolve yeast and mix wet ingredients: Dissolve the yeast in a small amount of the warm butter-milk mixture. Add sugar, Greek yogurt, salt, and egg to this, mixing well to combine.
- Add flour gradually: Incorporate the remaining butter-milk mixture, then add half of the flour, mixing thoroughly. Slowly add the rest of the flour until the dough reaches the desired texture.
- Knead and let rise: Knead the dough for 5 minutes using a mixer or 10 minutes by hand. Sprinkle some flour on top and let the dough rise under a cloth for 30-45 minutes in a warm place.
- Make filling: In a separate bowl, blend the room temperature butter, granulated sugar, and vanilla sugar together until smooth and creamy.
- Shape dough: Transfer the risen dough to a floured surface, knead in any remaining flour, then divide into two equal parts (enough for 50 buns).
- Roll and fill: Roll each portion into a 25×60 cm (10×23 in) rectangle. Spread the prepared vanilla butter filling evenly over the dough.
- Fold and slice: Fold each rectangle lengthwise in half, gently pressing down. Slice into strips approximately 2 cm (1 in) wide.
- Twist and shape buns: Twist each strip and roll it into a spiral shape, tucking the ends underneath to create neat buns.
- Preheat oven: Heat the oven to 250°C (482°F) to prepare for baking.
- Arrange and proof: Place each bun in a muffin cup and arrange the cups on a muffin pan. Cover with a cloth and let them rise again for about 30 minutes until puffy.
- Prepare for baking: Brush the risen buns with beaten egg and sprinkle pearl sugar on top for a sweet, crunchy finish.
- Bake: Bake the buns in the middle of the oven for about 8 minutes until golden and cooked through.
- Cool: Remove from oven and let cool on a rack covered with a cloth to keep them soft.
Notes
- To ensure a light and fluffy texture, make sure the milk is warmed to the correct temperature (37°C/98.6°F) before mixing with yeast.
- Room temperature butter is crucial for the filling to spread easily and blend smoothly with the sugar.
- Use a kitchen thermometer to monitor oven temperature for perfect baking results.
- You can substitute vanilla sugar with vanilla extract if unavailable, but adjust quantity accordingly (about 1 tsp extract).
- Store leftover buns in an airtight container to maintain freshness. They can be reheated gently before serving.
- Prep Time: 40 minutes
- Cook Time: 8 minutes
- Category: Baking
- Method: Baking
- Cuisine: Swedish
Keywords: saffron buns, vanilla filling, Swedish baking, holiday pastries, festive buns
