Ingredients
- 200g - water
- 1150g - flour
- 200g - sugar
- 200g - salted butter
- 300g - saffron syrup
- 35g - yeast (70g - fresh yeast)
- 15g - salt
- 1 - egg
- SAFFRON SYRUP
- 50g - sugar
- 100g - water
- 2tbsp - brandy/whiskey/cognac
Looking for a decadent, delicious addition to your Christmas festivities, then these beautiful saffron buns are a must for your celebrations.
Method
- Combine the flour, sugar, salted butter, yeast and saffron syrup in a mixing bowl.
- Add water, egg and salt to the dry mixture.
- Mix, with a dough hook on a slow speed for 5 minutes, then at a medium speed for another 5 minutes to form a dough.
- Weigh out 70g buns
- Roll to 10cm in sticks
- Continue to roll to 30cm and twist into an ‘S’ shape.
- Place on a greased baking tray
- Prove for 1 – 2 hours, until they have doubled in size
- Bake at 180º – 200ºC for 6-8 minutes, until cooked and just starting to colour.
- Once baked, brush with the egg wash for a shiny surface
- Brush with salted butter
- Roll in sugar
To make the Saffron Syrup
- Bring the sugar and water to the boil
- Add 4g saffron and 2tbsp of either brandy, whiskey or cognac
- Allow to cool