These buns are a really classic treat in Sweden and I’m sure you’re going to love to have them in your house too. The saffron flavor is so subtle and divine!
The saffron gives them a subtle spiced flavor and a beautiful yellow color. Since they aren’t too sweet, they are perfect for slathering with salted butter and your favorite jam!
They’re traditionally made by rolling bits of dough into long tubes and shaping them into hearts, spirals or S shapes. When I was a boy, my grandmother and I would spend the day preparing the dough with a rolling pin and cutting out shapes with cookie cutters. When I make these buns now, I always do a few of both kinds for variety.
As a child and now, whenever I’m busy in the kitchen, I always have the proper
first aid supplies on-hand, in case of mishaps. NEOSPORIN® + Pain Relief Ointment
can help soothe pain from any minor burn and BAND-AID® Brand WaterBlock TM
Clear Adhesive Bandages or BAND-AID® Brand First Aid Gauze Pads can lock in the
ointment and cover any burns, cuts or nicks that may occur while prepping my ingredients.
Being prepared allows you to quickly address the problem so you can get back to
the important things...like what jam you’re going to spread on the freshly baked
This recipe is from my special Jingle, Sparkle, & Twinkle Holiday Family Issue
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You will need:
1 cup melted butter
1⁄2 teaspoon saffron
1 cup milk
3⁄4 cup sugar
4 teaspoon dry active yeast
61⁄2 cups all purpose flour
1 egg white, beaten
sultanas (or golden raisins)
- Stir the saffron into the butter, and let sit for 30 minutes.
- Heat the milk and add the butter and sugar.
- Pour into a baking bowl and when its finger warm you stir in the yeast.
- Leave for 10 minutes.
- Add flour and eggs and mix until smooth.
- Cover and let rise for 1 hour.
- Cut the dough into 20 pieces and roll each piece into a long sausage.
- Roll from each side to the middle.
- Place on a baking sheet covered with parchment paper.
- Brush with egg white and decorate with sultanas.
- Bake at 375°F until golden, about 15 minutes.
- Cool on a wire rack.
You can make the dough the day before and store it in the refrigerator overnight, or you can freeze the baked buns for up to 2 weeks; just allow them to thaw to room temperature a few hours before you want to eat them.
If you prefer a sweeter bun you can make a simple glaze simple glaze with confectioner’s sugar, milk, and a little orange zest.
Made it? Tell us about it–