Happy First Advent!

I could be wrong but I think you are supposed to start to decorate for Christmas today. Anyway, I was impatient so I started already on friday. We have lamps in all the windows and a few more than usual candles burning.

I am also getting ready to bake saffron buns. Getting impatient again I am! :)

This pictures are from the last years baking. I just realised I never posted a recipe so here it comes…

Ingredients

50gr yeast for sweet dough

2g saffron

150gr butter

5dl milk

250gr crème fresh

2 egg

3dl sugar

0.5tsp salt

Ca 17dl flour

Ca 1dl raisins

Proces

Crumble the yeast in a large bowl.

Melt the butter in a pan, then add the milk, warm up until 37 ° or finger warm.

Pour over a small amount of the butter and milk mixture over the yeast and mix until it dissolves.

Add the rest of the butter and milk mixture as well as saffron, crème fresh, 1 egg, sugar and salt.

Gradually add the flour while mixing with a stand mixer, hands or a fork. I stop adding flour when my dough is not liquidy but not to firm either and is still very sticky. Cover with a kitchen towel and leave on a worm place to proof. I leave my dough for around an hour on a warm stove.

After the dough has doubled in size, take it out of the bowl on to a working surface. Start kneading with additional flour, until it’s not sticky and is easy to work with.

Cut the dough into pieces, then role those into 25cm long rolls and make S shape.

Transfer all the buns on to the baking tray with baking parchment. Add two raisins on to the ends of each bun.

Cover the buns with a kitchen towel and leave to proof once again for around 30min.  

Beat one egg and lightly brush the buns.

Bake for around 8min on 225°C. Baking time depends on the size. They should come out light brown. 

M