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Saffron Buns
* Exported from MasterCook II *
Saffron Buns
Recipe By : King Arthur
Serving Size : 16 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
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1/4 cup water -- hot
1/4 teaspoon saffron threads -- crushed
1/2 cup 1% milk -- *NOTE
1/4 cup sugar -- **NOTE
2 Tablespoons margarine, imitation -- ***NOTE
1 1/2 teaspoons salt
1 large egg
1 Tablespoon yeast -- +2 teaspoon
3 cups All-Purpose Flour -- unbleached
King Arthur -- to 3 1/4 cups
TOPPING:
1 large egg white -- beaten lightly
1 teaspoon water
pearl sugar
Combine the hot water and saffron, and let sit for 10 minutes to soften
the saffron. In a mixing bowl, beat together the saffron water, milk, sugar,
butter, salt, egg, yeast, 2 cups of the flour. Add enough of the remaining
flour to make a soft dough. Knead the dough (for about 15 minutes by hand,
12 minutes in an electric mixer, 90 seconds in a food processor, or in your
bread machine using the dough cycle), then set it aside to rise till puffy
(but not necessarily doubled in bulk), about 2 hours.
Punch the dough down, and let it rest, covered, for 10 minutes. Divide
the dough into 16 pieces, and shape each piece into a ball. Place the balls
fairly close together (but not touching) in a 12-inch deep -dish pizza pan
or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or until
they're puffy.
Glaze the buns with the mixture of beaten egg white and water, then
sprinkle them heavily with pearl sugar. Bake them in a preheated 375 degrees
F oven for 20 minutes, or until they're golden brown. ( watch them closely
at the end; because of their high sugar content, they tend to brown
quickly.) Serve with butter or Devon cream. Yield: 16 buns.
One bun =
Calories 114.8
Total Fat g 1.4 %cal from fat 10.7%
Cholesterol mg 14
Carbs g 21.7
Sodium mg 229
Protein g 3.6
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NOTES : *Original recipe called for whole milk.
**Original recipe called for 1/3 cup sugar.
***Original recipe called for butter.
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