Last year I had the opportunity to work with the very talented Steffi Dellner. I had been hoping to meet a food stylist that I would be able to start testing with and was very excited to meet Steffi who currently works at BBC Good Food Magazine. When we first met we started organising a collaboration of skills and I am very excited to share with you the first instalment of our collaboration. All photographs are taken by me and the recipe is Steffi’s. You can see her full blog post about these buns HERE.
Once the dough had risen I helped to roll the buns into the swirled shaped and it was so nice to see the beautiful flex’s of golden saffron.
Saffron Buns (also called Lucia Buns)
Makes about 30-35 buns
You will need:
200g unsalted butter
500ml full fat milk
3g saffron strands
1 sugar cube
50g fresh yeast
pinch of salt
125g caster sugar
2 eggs, beaten + 1 egg, beaten
1 kg plain flour + extra for kneading
handful of raisins or sultanas
1. Melt the butter over a medium heat in a large saucepan. Add the milk and heat to body temperature (you can test this by sticking your finger into the pan- it should not feel hot or cold, just wet!).
2. Bash the saffron in a pestle and mortar with the sugar cube. The cube will act as an abrasive and break up the strands into a rough powder. Add this to the butter and milk.
3. Crumble the yeast into a large bowl and add the salt, sugar and about 3 tbsp lukewarm water. Mix to dissolve the yeast. Pour the saffron, milk and butter mixture into the bowl and whisk together before adding the 2 beaten eggs.
4. Add enough of the flour, about 900g-1kg to form a dough, mixing with a substantial wooden spoon initially, then using your hands to bring the dough together. Turn the dough onto a floured work surface and knead for about 10 minutes, until you have an elastic dough. Clean out your bowl and return the dough to it, cover with a kitchen towel and leave to rise in a warmish place for 1- 1.5 hours, until doubled in size.
5. Heat the oven to 220C. Line to baking sheets with parchment or lightly grease with a flavourless oil. Tip the dough out onto your floured work surface. Knead briefly to knock out some air, then divide the dough into 2 parts. Divide each of these into 4 and then into 4 again- so you end up with 32 pieces of dough, although you may find that you want to divide some bigger pieces into two buns, depending on how accurate you are with your dough-dividing!
6. Roll each piece into a long, thin sausage. Place the sausage in front of you, vertically. Roll the top end down to the right. Roll the bottom end upwards to the left. You should end up with an ‘S’ shape. Stick a raisin into the middle of each end and place on your baking sheet. Continue with the remaining dough. Leave each baking sheet to prove for about 30 minutes before brushing lightly with the remaining beaten egg.
7. Bake in the hot oven for 10-12 minutes, until golden and baked through. Leave to cool under a tea towel- this will stop them from drying out. Enjoy with a mug of mulled wine or freeze for later.