Sunday, July 10, 2011

Saffron Buns



I did the math for how much this bread cost.

3 oz dried apricots: $1.50
2 oz monukka raisins: $0.50
2 grams saffron: $9


Yeah. This was an $11 set of a dozen buns. The cost of the butter, yeast, sugar, milk and flour were all negligible. This was just a very expensive (albeit delicious) bread.

I had a 5 gram jar of saffron that I've only used for rice from time to time. I was able to purchase it from an Israeli market and decided to use a larger amount since my boyfriend recently brought me back a tin of saffron from Kuwait.
Saffron Buns
Ingredients
  • 2 grams saffron threads (should be like 3 tsp or something large)
  • 1 1/4 cups warm milk
  • 500 grams flour
  • 1 tsp salt
  • 1/4 cup light brown sugar
  • 1/2 cup (1 stick) butter
  • 1 packet yeast (2 1/4 tsp)
  • 2/3 cup dried fruit (I used 1/3 cup dried apricots, and 1/3 cup monukka raisins, though dates might be better)
Directions


  1. Heat milk to just below a simmer. Grind saffron threads and infuse in the milk for at least 30 minutes
  2. Sift together flour and salt. Cut butter into the mixture with a pastry blender until it is the size of small peas
  3. Proof active yeast in 1/4 cup of the warm milk for 10 minutes
  4. Add sugar to the flour mixture and add milk. Stir until combined and knead for 6-8 minutes
  5. Add fruit and knead dough until it's evenly distributed
  6. Let rise for 1 hour until roughly doubled in size
  7. Cut dough into a dozen pieces. Shape and let proof again for 45 minutes
  8. Bake in preheated oven at 350 degrees for 20-25 minutes until golden.
This post has been submitted to Yeastspotting

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