These rich saffron buns are a traditional Swedish Christmas treat. They’re delicious with a cup of coffee.
Over 2 hours preparation time
30 mins to 1 hour cooking time
Makes 12 rolls
- 1 tsp saffron threads
- 250ml/9fl oz tepid milk
- 500g/1lb 2oz strong white flour
- 7g/Â¼oz sachet of fast-action dried yeast
- 1 tsp salt
- 50g/1Â¾oz golden caster sugar
- 50g/1Â¾oz unsalted butter, melted
- 100g/3Â½oz Quark cheese
- 1 free-range egg yolk
- handful of raisins
- Grease a baking tray. Soak the saffron in the milk for 5-10 minutes.
- Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese.
- Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1Â½-2 hours until well risen.
- Preheat the oven to 220C/425F/Gas 7.
- Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an ‘S’ shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up.
- Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll).
- Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack.