Country: Sweden Servings: 16 buns

Ingredients

• all-purpose flour – 4 cups / 500 g
• milk – 1 cup / 240 ml
• saffron threads – 1/2 teaspoon
• granulated sugar – 1/2 cup / 100 g
• unsalted butter – 1/2 cup / 115 g
• active dry yeast – 1 packet / 7 g
• salt – 1 teaspoon
• raisins – 1/2 cup / 75 g
• egg – 1 large

Instructions

1. Heat the milk gently in a small saucepan and add the saffron threads. Let it steep while cooling to lukewarm.
2. In a large bowl, dissolve the yeast and a pinch of sugar in 1/4 cup of the lukewarm saffron milk and let it sit until foamy.
3. Add the remaining saffron milk, sugar, softened butter, flour, and salt to the bowl. Mix until a soft dough forms.
4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1.5 hours.
6. Punch down the dough and divide into 16 pieces. Roll each piece into a long rope and form into an ‘S’ shape. Place on a lined baking sheet.
7. Push a raisin into each curl of the ‘S’. Cover the buns and let them rise for another 30-45 minutes.
8. Preheat the oven to 375°F (190°C). Brush the buns with beaten egg for a glossy finish.
9. Bake for 15-20 minutes or until golden. Let cool slightly before serving.

Substitutions

• all-purpose flour -> bread flour
• milk -> almond milk
• granulated sugar -> honey
• unsalted butter -> coconut oil

Enhancements in the Next Evolution

• Try soaking saffron in warm liquid for enhanced flavor infusion.
• Add a pinch of cardamom to accentuate the saffron aroma.
• Consider using a pre-ferment for deeper flavor complexity.