Saffron Buns
Prep
30 mins
Cook
25 mins
Servings
12
Difficulty
Medium
These saffron buns are one of my favorite weekend bakes, and honestly, they're easier than you might think. The whole process takes just under an hour from start to finish, which means you can have warm, fragrant buns on the table without spending your entire afternoon in the kitchen. I love using saffron here because it gives such a beautiful golden color and delicate flavor, plus it's packed with antioxidants that are wonderful for your health. The cardamom and raisins add warmth and sweetness, while the fresh yeast makes them rise beautifully. Trust me, your kitchen will smell absolutely incredible, and your friends will be asking for the recipe.
Ella x
Ingredients
- 1 gsaffron threads(steeped in hot water)
- 250 mlwhole milk(warm)
- 7 gfresh yeast
- 500 gplain flour
- 75 gbutter(softened)
- 50 gcaster sugar
- 6 gsea salt
- 2eggs(room temperature)
- 100 graisins
- 6cardamom pods(crushed and seeds extracted)
- 30 mlhoney(for glazing)
Detail level
Instructions
- 1
Steep the saffron threads in 60ml of hot water for 10 minutes to release their colour and flavour. In a small bowl, mix warm milk with fresh yeast and let sit for 5 minutes until foamy.
Tip: Using fresh yeast rather than dried creates a more delicate, fragrant dough.
- 2
In a large mixing bowl, combine flour, sugar, salt and cardamom seeds. Create a well in the centre and pour in the yeast mixture, saffron water, and beaten eggs.
Tip: Reserve some saffron-infused liquid to brush on top later for extra colour.
- 3
Mix the dough with your hands or a stand mixer until shaggy, then gradually incorporate softened butter, adding small amounts at a time until fully incorporated. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
Tip: The dough should be soft but not sticky; add a touch more flour if needed.
- 4
Fold the raisins into the dough gently, distributing them evenly throughout. Place in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until doubled in size.
Tip: A warm kitchen spot, like near a window, helps speed up rising.
- 5
Turn the dough onto a floured surface and divide into 12 equal portions. Roll each portion into a smooth ball and place on lined baking trays, spacing them about 5cm apart.
Tip: Uniform sizing ensures even baking and a professional appearance.
- 6
Cover the buns with a damp cloth and allow a second rise for 45-50 minutes until puffy and light. Preheat your oven to 200°C during the final 10 minutes of rising.
Tip: The buns should visibly puff up but not spread into one another.
- 7
Brush each bun with reserved saffron liquid for a beautiful golden glaze, then bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped underneath.
Tip: Tent with foil if browning too quickly before the interior cooks through.
- 8
While still warm, brush the baked buns with honey for a subtle shine and soft crust. Transfer to a wire rack to cool slightly before serving.
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