This recipe makes 12 golden saffron buns.


You need:

  • 1 tsp saffron threads
  • 250ml tepid milk
  • 500g strong white flour
  • 7g sachet of fast-action dried yeast
  • 1tsp salt
  • 50g golden caster sugar
  • 50g unsalted butter, melted
  • 100g Quark or cream cheese
  • 1 free-range egg yolk
  • Handful of raisins


1.
Grease a baking tray


2.
Soak the saffron in the milk for 5-10 minutes


3.
Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre


4.
Stir the melted butter into the milk and pour into the well


5.
Add the soft cheese


6.
Stir together, then bring together as a dough


7.
Knead on a floured surface for 10 minutes, or until smooth


8.
Place in an oiled bowl, cover with clingfilm and leave in a warm place for around 2 hours until well risen

 

Preheat the oven to 220C/ Gas mark 7


9.
Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm long


10.
Twist each into an 'S' shape, as tight as possible


11.
Place on a baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up


12.
Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two per roll)


13.
Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack

 

Rich saffron buns are the perfect Christmas treat and are extra yummy with a cup of Swedish coffee!