Saffron and Cardamom Buns
Saffron and Cardamom Buns
Ingredients
For the Dough
- 230 ml whole milk, at 38 °C
- 0.2 g saffron threads
- 1 g ground cardamom
- 50 ml double cream, (heavy cream)
- 75 g sugar
- 7 g instant yeast
- 3 g salt
- 165 g strong white bread flour
- 385 g T45 flour, (or more strong white bread flour)
- 70 g unsalted butter, cubed and softened
For the Filling
- 90 g unsalted butter, very soft
- 80 g granulated sugar
- 1 g salt
- 0.5 g ground cardamom
For the Topping
- 1 egg, whisked and sifted for egg wash
- 2 tablespoons boiling water
- 2 tablespoons sugar, for syrup
- 80 g granulated sugar, for dipping
Instructions
- 1
Start by making the saffron infusion: Crush 0.2g saffron threads with 10g of the total sugar using a mortar and pestle (or the back of a spoon in a small bowl) until broken down.
⏱️ 2 min
- 2
Add 50ml of the warm whole milk (from the 230ml total) to the crushed saffron and sugar. Stir and let it steep for 10–15 minutes until the liquid turns a bright yellow color.
⏱️ 15 min
- 3
In the bowl of your stand mixer, combine the saffron infusion, the remaining 180ml whole milk, the remaining 65g sugar, 50ml double cream, and 7g instant yeast.
⏱️ 3 min
- 4
Add both flours (165g strong white bread flour and 385g T45 flour), 1g ground cardamom, and 3g salt to the stand mixer bowl.
⏱️ 2 min
- 5
Mix the dough on low speed for 3 minutes, then increase to medium speed and mix for another 3 minutes.
⏱️ 6 min
- 6
Return the mixer to low speed and gradually add the 70g cubed and softened unsalted butter, little by little. Continue kneading for an additional 10-12 minutes until the dough is smooth and the butter is fully incorporated.
⏱️ 12 min
- 7
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot (25–28 °C) for 75-90 minutes, or until it has almost doubled in size. If your room is cooler, it may take longer.
⏱️ 90 min
- 8
While the dough is rising, prepare the filling: In a small bowl, mix 90g very soft unsalted butter, 80g granulated sugar, 1g salt, and 0.5g ground cardamom until the mixture is smooth and spreadable.
⏱️ 5 min
- 9
Once the dough has completed its first rise, gently punch it down and roll it out on a lightly floured surface into a rectangle approximately 60 cm by 40 cm.
⏱️ 5 min
- 10
Spread the butter sugar filling evenly over the entire surface of the rolled dough.
⏱️ 3 min
- 11
Fold the dough twice, like an envelope (fold one-third over, then the remaining third over that).
⏱️ 2 min
- 12
Place the folded dough in the freezer for 5-10 minutes. This will help harden the dough and the filling, making it easier to slice and shape.
⏱️ 10 min
- 13
Remove the dough from the freezer and slice it into 8 long, even strips.
⏱️ 3 min
- 14
Take each strip, twist it several times, and then coil it into a circular roll shape. Place the shaped buns on baking trays lined with baking paper, leaving some space between them.
⏱️ 10 min
- 15
Let the shaped buns rise in a warm place for about 60 minutes, or until they appear puffy.
⏱️ 60 min
- 16
Preheat your oven to 175 °C. While the oven is preheating, gently brush the tops of the puffy buns with the egg wash (1 egg whisked and sifted).
⏱️ 10 min•🌡️ 175
- 17
Bake the buns for 15-17 minutes, or until they are slightly golden brown.
⏱️ 17 min•🌡️ 175
- 18
While the buns are baking, prepare the syrup: In a small bowl, mix 2 tablespoons boiling water with 2 tablespoons sugar until the sugar is completely dissolved.
⏱️ 2 min
- 19
Immediately after removing the hot buns from the oven, brush them generously with the prepared syrup.
⏱️ 2 min
- 20
Immediately after applying the syrup, dip each hot bun into the 80g granulated sugar to coat it. Be careful, as the buns will be very hot.
⏱️ 3 min
Kitchen Tools
Saffron and Cardamom Buns
For the Dough
- 230 ml whole milk, at 38 °C
- 0.2 g saffron threads
- 1 g ground cardamom
- 50 ml double cream, (heavy cream)
- 75 g sugar
- 7 g instant yeast
- 3 g salt
- 165 g strong white bread flour
- 385 g T45 flour, (or more strong white bread flour)
- 70 g unsalted butter, cubed and softened
For the Filling
- 90 g unsalted butter, very soft
- 80 g granulated sugar
- 1 g salt
- 0.5 g ground cardamom
For the Topping
- 1 egg, whisked and sifted for egg wash
- 2 tablespoons boiling water
- 2 tablespoons sugar, for syrup
- 80 g granulated sugar, for dipping
Instructions
- 1
Start by making the saffron infusion: Crush 0.2g saffron threads with 10g of the total sugar using a mortar and pestle (or the back of a spoon in a small bowl) until broken down.
⏱️ 2 min - 2
Add 50ml of the warm whole milk (from the 230ml total) to the crushed saffron and sugar. Stir and let it steep for 10–15 minutes until the liquid turns a bright yellow color.
⏱️ 15 min - 3
In the bowl of your stand mixer, combine the saffron infusion, the remaining 180ml whole milk, the remaining 65g sugar, 50ml double cream, and 7g instant yeast.
⏱️ 3 min - 4
Add both flours (165g strong white bread flour and 385g T45 flour), 1g ground cardamom, and 3g salt to the stand mixer bowl.
⏱️ 2 min - 5
Mix the dough on low speed for 3 minutes, then increase to medium speed and mix for another 3 minutes.
⏱️ 6 min - 6
Return the mixer to low speed and gradually add the 70g cubed and softened unsalted butter, little by little. Continue kneading for an additional 10-12 minutes until the dough is smooth and the butter is fully incorporated.
⏱️ 12 min - 7
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot (25–28 °C) for 75-90 minutes, or until it has almost doubled in size. If your room is cooler, it may take longer.
⏱️ 90 min - 8
While the dough is rising, prepare the filling: In a small bowl, mix 90g very soft unsalted butter, 80g granulated sugar, 1g salt, and 0.5g ground cardamom until the mixture is smooth and spreadable.
⏱️ 5 min - 9
Once the dough has completed its first rise, gently punch it down and roll it out on a lightly floured surface into a rectangle approximately 60 cm by 40 cm.
⏱️ 5 min - 10
Spread the butter sugar filling evenly over the entire surface of the rolled dough.
⏱️ 3 min - 11
Fold the dough twice, like an envelope (fold one-third over, then the remaining third over that).
⏱️ 2 min - 12
Place the folded dough in the freezer for 5-10 minutes. This will help harden the dough and the filling, making it easier to slice and shape.
⏱️ 10 min - 13
Remove the dough from the freezer and slice it into 8 long, even strips.
⏱️ 3 min - 14
Take each strip, twist it several times, and then coil it into a circular roll shape. Place the shaped buns on baking trays lined with baking paper, leaving some space between them.
⏱️ 10 min - 15
Let the shaped buns rise in a warm place for about 60 minutes, or until they appear puffy.
⏱️ 60 min - 16
Preheat your oven to 175 °C. While the oven is preheating, gently brush the tops of the puffy buns with the egg wash (1 egg whisked and sifted).
⏱️ 10 min•🌡️ 175 - 17
Bake the buns for 15-17 minutes, or until they are slightly golden brown.
⏱️ 17 min•🌡️ 175 - 18
While the buns are baking, prepare the syrup: In a small bowl, mix 2 tablespoons boiling water with 2 tablespoons sugar until the sugar is completely dissolved.
⏱️ 2 min - 19
Immediately after removing the hot buns from the oven, brush them generously with the prepared syrup.
⏱️ 2 min - 20
Immediately after applying the syrup, dip each hot bun into the 80g granulated sugar to coat it. Be careful, as the buns will be very hot.
⏱️ 3 min