INGREDIENTS:
Saffron bloom:
0.25 g saffron threads
10 g granulated sugar
30 g whole milk, hot
Dough:
370 g bread flour
30 g granulated sugar
6 g instant dry yeast
6 g salt
Bloomed saffron, room temperature
155 g whole milk, room temperature
1 large egg
65 g butter, cubed and softened at room temperature
Vanilla butter filling:
75 g unsalted butter, softened at room temperature
50 g granulated sugar
1 tsp flour
1 tsp vanilla bean paste
Topping:
1 egg for egg wash
Melted butter
Granulated sugar
INSTRUCTIONS:
Saffron bloom:
•Add your saffron threads to a mortar and pestle and grind until they begin to break down.
•Add 10 grams of sugar and continue grinding until a fine powder.
•Add 30 grams of hot milk and stir. Rest for 15 minutes before continuing with the next step.
Dough:
•Add all ingredients, except butter, to the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together. Next, add the butter, one cube at a time.
• Knead for 10-20 more minutes at low-medium until the dough passes the window-pane test.
• Proof at room temp for 1 hour or until the dough has risen to 60%.
•Transfer dough to the fridge for 1-2 hours or until fully doubled in size.
Filling:
Add filling ingredients to a bowl and mix with a fork until smooth.
Shape:
•Roll dough into a 12x18-inch rectangle.
•Spread filling on top of the dough.
•Grab one of the longer sides of the dough, and fold it in two.
•Divide into nine strips.
•Gently stretch out each strip to elongate, then roll them into knots.
•Place on a lined baking tray.
•Cover and proof for 30-45 minutes.
•Brush with egg wash.
•Bake at 350F/180C for 12-15 minutes until golden brown on top.
Finishing touches:
When the buns are out of the oven, immediately brush over melted butter using a pastry brush. Let the buns rest for a few mins, or until cool enough to handle. Roll in sugar and serve.
