Saffron buns

Gör så här

 

1. Crumble the yeast in a bowl. Melt the butter, add the milk and let the liquid become lukewarm, 37º. Pour some of the liquid over the yeast and dissolve.
2. Dissolve the saffron in the rest of the liquid and stir in the sugar. Pour into bowl and mix with the yeast.
3. Mix the flour with the salt. Pour the flour mixture into the liquid and work the dough for 3 minutes in the machine or 5 minutes by hand. It will not be as compact as ordinary dough.
4. Let rise covered for about 40 minutes. Preheat oven to 225 °.
5. Put the dough on a floured surface and possibly work in more flour. The dough should be slightly more sticky than regular wheat dough, but it should not be loose.
6. Bake out to buns. (Shape, see pictures) Place them on baking trays with baking paper and let rise covered for about 30 minutes.
7. Brush the buns with beaten egg and press the raisins. Bake in the oven for 5-8 minutes.
8. Reduce heat to 200º, brush the braid with egg and bake it at the bottom of the oven for 10-15 minutes.
9. Let everything cool on a rack under a cloth.

Tip

Saffron buns get dry quickly, so freeze the ones you dont consume the very same day they are baked. Let the buns cool completely before putting them in freezer.