I have to confess. This is part this theme and part a desperate attempt to somehow make it fit into the theme because I couldn’t do it last month as part of the mega marathon. Aren’t they cute? These are Swedish saffron buns and they are so aromatic. As I was telling you yesterday, I have this major fear of forgetting ingredients and letting them go waste. Last year my parents visited Kashmir and my mom went slightly overboard in buying saffron. When I say slightly, I mean ‘I have to gift this to every person of my acquaintance so let me buy the entire supply from the valley’ level overboard. And to her credit she did gift it to almost every person of her acquaintance (you should be friends with my mom, it is so beneficial) but she did prepare for contingencies which left her with quite a few extra cute boxes of saffron. Naturally, I was part inheritor of those boxes and so now I have around 3 boxes of saffron sitting in my fridge and staring at me every time I open it. While I know saffron doesn’t spoil easily, I am still kinda sorta uncomfortable looking at them all the time. So for the past one years, the husband has been wondering as to why all the sweet dishes in the house are orange in colour and I am yet to get through box one.
Hence you can imagine how insanely happy I was to spot a bread recipe with saffron. I intend making his a weekl dish at home and thankfully the daughter loved it. Yay! And I am sure the husband will like it once he has them. Yes, I had them for lunch, don’t judge me. Anyway this recipe is from Gayathri’s blog and so egg free. Yum is the word.
Makes 6 pieces
Recipe adapted from here
WHAT WE NEED
Saffron a pinch
Hot water 1 tbsp
All purpose flour 1 1/2 cups
Sugar 2 tbsp
Instant yeast 1 1/2 tsp
Oil 2 tbsp
Curds 3 tbsp
Milk 1/4 cup + for wash
WHAT TO DO
- Add the saffron strands to the hot water and set aside
- Mix the flour, sugar and yeast in a large bowl
- Add the milk, curds and oil to the bowl
- Add the saffron water and mix well
- Knead for 10-12 minutes till you get a soft pliant dough
- Cover and set aside in a greased bowl till the dough doubles in volume
- Punch down the dough and divide it into 6 parts
- Roll each part into a 12″ rope and twist the ends to form the ‘S’ shape
- Transfer all the 6 portions of the dough to a greased baking tray
- Keep a raisin at the two ends of the ‘S’ for each portion
- Set aside for 20-25 minutes
- Preheat the oven to 200C
- Brush the dough with milk just before baking
- Bake for 20 minutes or till the top is nicely brown
- Let it cool for 10 minutes
- Enjoy with some jam or butter or both!
This is my post for the Blogging Marathon under the theme ‘Picnic Dishes’.