1 g saffron. 50 g baker's yeast. 150 g sugar. 125 g butter or 125 g margarine. 700 g all-purpose flour. 50 dl milk. 1 eg
Makes about 25 buns
1 g saffron 50 g baker’s yeast 150 g sugar 125 g butter or 125 g margarine 700 g all-purpose flour 50 dl milk 1 egg Salt Raisins Directions: 1. Melt butter in a pan and add saffron and milk. 2. Warm to 37 °C. (Use a thermometer. It is important to have the correct temperature.) 3. Pour mixture over finely divided yeast then add all remaining ingredients, except for the egg and raisins. 4. Mix into a smooth dough. Cover dough with a tea towel and let rise for 30 minutes. 5. Knead the dough, dividing evenly into 25 pieces. Form pieces into round buns. 6. Cover with a tea towel and let rest for a few minutes. 7. Form buns into long pieces (about 15-20 cm) and arrange in an S or figure eight shape. The ends should touch the body of the bun. 10. Press a few raisins into the dough. Cover with a tea towel and let rise for 40 minutes. 12. Whip egg with pinch of salt and paint the mixture over the buns. 13. Bake for 5-10 minutes at 250 °C until golden brown.
