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Categories:
active dry yeast milk saffron crushed sugar flour kosher salt eggs unsalted butter canola oil raisins
Viewed: 26 - Published at: a year agoIngredients
- 2 ounces active dry yeast packages, 1/4 each
- 2 cups milk heated to 115 degrees F
- 2 teaspoons saffron crushed
- 3/4 cup sugar
- 6 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 eggs
- 12 teaspoons unsalted butter cut into 1/2-inch cubes, softened
- canola oil for greasing
- 64 raisins for garnish
Method
- In the bowl of a standing mixer with the paddle attachment, mix together the yeast, milk, saffron, and 1 tsp sugar. Let sit until foamy (about 10 minutes)
- Stir in the remaining sugar, along with the flour, salt and 2 eggs.
- Mix on low speed until the dough forms and gathers around the paddle. Replace the paddle with the dough hook and add butter.
- Kneed on medium-high until the dough pulls away from the side of the bowl.
- Transfer dough to a large greased bowl and cover with plastic wrap. Let rest in a warm place until it doubles in size (about 1 hour).
- Divide the dough into 32 pieces and roll each piece into an 8-inch long rope.
- Form each roll into and S shape, then roll each end into a tight spiral (it will look like a curlicue S)
- Place shaped dough about 2 inches apart on baking sheets lined with parchment paper. Cover with plastic wrap and let rise in a warm place for 30 minutes
- Heat oven to 400 degrees F.
- Uncover the dough and place a raisin at the center of each of the spirals
- Lightly beat the remaining egg with 1 tablespoon of water and brush each bun with the egg mixture
- Bake until buns are golden brown and cooked through (about 16 minutes)
- Transfer buns to a wire rack and let cool for at least 10 minutes before serving
