Sweet Recipe ⤏ Sweet Saffron Buns

A sweet and savory breakfast roll.

Ingredients

• ½ cup boiling water
• ½ teaspoon saffron
• 1 pinch salt
• 1 (2 ounce) package cake yeast
• ¼ cup warm water
• 1 pinch white sugar
• 1 cup white sugar
• 1 ½ teaspoons salt
• ¼ teaspoon ground nutmeg
• 2 cups milk
• ¾ cup shortening, melted and cooled
• 1 tablespoon lemon extract
• 2 tablespoons lemon zest
• 2 eggs, at room temperature
• 8 cups all-purpose flour, sifted
• 1 cup raisins
• 1 cup dried currants

Cooking Directions

1. Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
2. Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
3. Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
4. Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
5. Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
6. Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
7. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
8. Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
9. Bake in the preheated oven until golden, about 30 minutes.

Nutrition Facts

• calories306.6
• carbohydrateContent52.1 g
• cholesterolContent17.5 mg
• fatContent8.1 g
• fiberContent2.1 g
• proteinContent6.9 g
• saturatedFatContent2.2 g
• sodiumContent168.1 mg
• sugarContent17.6 g