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Side dishe for 24

Saffron Raisin Buns

These golden saffron buns rise twice, curl into small shapes, and bake with raisins until tender and lightly browned.

$0.14per serving $
188 minstart to table
24servings

Eastern EuropeanVegetarianBudgetSide dishes

Ingredients

  • 1/2 tsp saffron threads
  • 2 tbsp milk
  • 1/2 cup raisins
  • 1 1/2 cup milk
  • 2 1/4 tsp active dry yeast
  • 3/4 cup sugar
  • 6 tbsp unsalted butter
  • 1 egg
  • 1/2 tsp salt
  • 6 1/4 cup unbleached all purpose flour
  • 1 egg
  • 2 tbsp water

Steps

  1. Warm 2 tablespoons of milk, soak the saffron in it for 10 minutes, and warm the remaining milk until lukewarm.
  2. Stir the yeast and 1 tablespoon of the sugar into the lukewarm milk, then rest it for 5 minutes.
  3. Mix in the saffron milk, remaining sugar, butter, one egg, salt, and flour to form a soft dough.
  4. Knead the dough for 8 minutes, cover it, and let it rise in a warm place for 60 minutes.
  5. Divide the dough into 24 pieces, shape each into a curled bun with raisins, cover them, and let them rise for 30 minutes.
  6. Heat the oven to 400 F and place the buns on oiled baking sheets.
  7. Brush the buns with the second egg mixed with water, then bake for 10 to 12 minutes.

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