It’s been too long! Saffron Buns

Since going to New York and starting my new job, I have had NO time to be creative in the kitchen and write about it. But I miss it! And now that I’m getting back into my bread making, I feel like I need to document my trial and errors.

Firstly, saffron buns. I had never known what saffron smelt or tasted like before this as I’d only (supposedly) had it in paella in a restaurant, so it wasn’t distinguishable. As the most expensive commodity by weight, I was curious to experiment with it. It’s difficult to describe saffron – it is very fragrant (almost like a musky perfume), with a slight floral, honey scent and flavour. It tastes bitter when too much is used, which is probably why I did not enjoy my first experience in these buns! I got a little too excited as I wanted to be able to taste the saffron…boy, did I taste it! It wasn’t inedible, but the fragrance overpowers in the mouth!

I used my sourdough, which I refreshed twice the day before, just to ensure that it was active. Even though it takes patience to work with sourdough, I love the naturalness of it – it’s just flour and water…and it’s alive!

20141217_125750 copyLook at that shreddable softness! ^ Sourdough can be soft too!

20141217_125413 copy

Saffron buns (adapted from txfarmer’s recipe)

Levain
Ingredients
  • starter, 15g
  • milk, 25g
  • bread flour, 41g

Method

  1. Mix and let fermentation at room temp (22c) for 12 hours.
Final dough
Ingredients
  • bread flour, 203g
  • honey, 55g
  • butter, 25g, softened
  • egg whites, 60g
  • salt, 3g
  • milk, 102g
  • saffron, half a teaspoon crushed (I used about a teaspoon which was too much!)
  • raisins, 60g

Method

  1. Heat the milk and add the saffron, let it sit for 10 minutes. Mix all ingredients until the windowpane stage.
  2. Bulk rise at room temp (22c) for 3 hours, the dough would have expanded noticeably, but not too much. Txfarmer’s recipe states to bulk rise in the fridge overnight, but I was too impatient.
  3. Punch out the dough, add raisins and shape into “S” shaped buns.
  4. Let them rise at about 7-10c overnight (some people say to leave bread in the fridge to rise, but mine never does – I find that 4c and below is too cold for any yeast to be active!). The buns did not rise much.
  5. Spray buns with water, and bake in preheated oven at 220c for 18min. Spray the oven with water every minute for the first 4 minutes to create steam for ovenspring!
Comments:
The buns rose very well in the oven (doubled in size!), but my oven is a fan oven so I had to cover them with foil to prevent the tops from browning after the first 8 minutes. The bottoms of the buns were a little burnt, and I still haven’t figured out why…is it the pan, the non-stick paper? Does anyone have a clue? As mentioned before, I used too much saffron, but when reduced, it pairs nicely with the sweet raisins. These buns are not sweet, so if you want sweet buns, double the amount of honey or use sugar.
Advertisements

2 thoughts on “It’s been too long! Saffron Buns

Let's talk!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s