Vanilla-filled Saffron Buns Recipe

Introduction

These vanilla-filled saffron buns are a delightful treat, combining the warm, aromatic flavor of saffron with a rich vanilla butter filling. Perfectly soft and lightly sweet, they make a wonderful snack or breakfast pastry that’s sure to impress.

Ingredients

• 50 g fresh yeast (1.7 oz)
• 150 g butter (5.3 oz)
• 1 g saffron (0.03 oz)
• 135 g granulated sugar (0.65 cups / 4.7 oz)
• 500 ml milk (2.1 cups / 16.9 fl. oz)
• 250 g Greek yogurt (1 cup)
• 0.5 tsp salt
• 1 egg
• 900–1020 g all-purpose flour (31–36 oz)
• 200 g butter (7 oz, room temperature, for filling)
• 135 g granulated sugar (for filling)
• 4 tsp vanilla sugar
• Egg (for brushing)
• Pearl sugar (for topping)

Instructions

1. Step 1: Crumble the fresh yeast into a bowl.
2. Step 2: Melt the 150 g butter in a saucepan. Grind the saffron and 135 g sugar together using a mortar and pestle.
3. Step 3: Stir the saffron and sugar mixture into the melted butter. Warm this along with the milk to about 37°C (98.6°F).
4. Step 4: Dissolve the yeast into a small portion of the warm butter-milk mixture. Add in the sugar, Greek yogurt, salt, and egg, mixing well.
5. Step 5: Add the remaining butter-milk mixture, then stir in half of the flour thoroughly. Gradually add the remaining flour until the dough reaches the right texture.
6. Step 6: Knead the dough for 5 minutes using a machine or 10 minutes by hand. Lightly dust with flour, cover with a cloth, and let it rise for 30–45 minutes.
7. Step 7: Prepare the filling by mixing the 200 g room temperature butter with sugar and vanilla sugar until smooth.
8. Step 8: Turn the risen dough onto a floured surface, knead in any remaining flour, and divide it into two equal parts (for about 50 buns).
9. Step 9: Roll each part into a 25×60 cm (10×23 in) rectangle. Spread the vanilla butter filling evenly over the surface.
10. Step 10: Fold the dough rectangle in half lengthwise and gently press down with your hand.
11. Step 11: Slice the folded dough into 2 cm (1 in) wide strips.
12. Step 12: Twist each strip and roll it into a spiral, tucking the ends underneath.
13. Step 13: Preheat the oven to 250°C (482°F).
14. Step 14: Place the buns in muffin cups, arrange them in a muffin pan, cover with a cloth, and let them rise for about 30 minutes.
15. Step 15: Brush the risen buns with beaten egg and sprinkle pearl or granulated sugar on top. Bake in the middle of the oven for about 8 minutes. Let cool on a rack covered with a cloth.

Tips & Variations

• For extra flavor, try adding a pinch of cardamom to the dough alongside saffron.
• Use vanilla extract if you can’t find vanilla sugar, adjusting to taste.
• If fresh yeast is unavailable, you can substitute with active dry yeast by reducing the quantity to about 20 g and activating it in warm water first.
• To enhance the golden color, brush the buns with an egg yolk mixed with a tablespoon of milk instead of just beaten egg.
• Pearl sugar can be replaced with coarse sanding sugar for a different texture.

Storage

Store the saffron buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns in a sealed bag for up to 2 months. To reheat, warm gently in an oven at 150°C (300°F) for 5–7 minutes until fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these buns without saffron?

Yes, if you don’t have saffron, you can omit it or substitute with a teaspoon of turmeric for a similar color, though the flavor will differ. The buns will still be delicious.

Why is Greek yogurt used in the dough?

Greek yogurt adds moisture and tenderness to the dough while giving a slight tang that balances the sweetness. It also helps to keep the buns soft and fresh longer.

Vanilla-filled Saffron Buns Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

Delight in these aromatic vanilla-filled saffron buns, a traditional Scandinavian treat infused with fragrant saffron and filled with a creamy vanilla butter mixture. Soft, fluffy, and slightly sweet, these buns are perfect for breakfast, fika, or any festive occasion.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 38 minutes
• Yield: Approximately 50 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: Scandinavian

Ingredients

Scale 1x2x3x

Dough

• 50 g Fresh yeast (1.7 oz)
• 150 g Butter (5.3 oz)
• 1 g Saffron (0.03 oz)
• 135 g Granulated sugar (4.7 oz / 0.65 cups)
• 500 ml Milk (2.1 cups / 16.9 fl.oz)
• 250 g Greek yogurt (1 cup)
• 0.5 tsp Salt
• 1 Egg
• 900–1020 g All-purpose flour (31–36 oz)

Filling

• 200 g Butter, room temperature (7 oz)
• 135 g Granulated sugar (4.7 oz / 0.65 cups)
• 4 tsp Vanilla sugar

Topping

• 1 Egg (for brushing)
• Pearl sugar or granulated sugar (for sprinkling)

Instructions

1. Activate Yeast: Crumble fresh yeast into a bowl to prepare for dissolving.
2. Melt Butter and Prepare Saffron: Melt butter in a saucepan. Using a mortar, grind together saffron and sugar to release their aroma and flavor.
3. Warm Mixture: Stir the ground saffron and sugar into the melted butter. Warm this butter mixture with milk to approximately 37°C (98.6°F) to create a lukewarm base for activating the yeast.
4. Dissolve Yeast and Combine Ingredients: Dissolve the yeast in a small portion of the warm butter-milk mixture. Add granulated sugar, Greek yogurt, salt, and egg, then mix thoroughly to combine.
5. Add Remaining Ingredients: Incorporate the rest of the butter-milk mixture, then mix in half of the flour until combined. Gradually add the remaining flour, blending slowly to attain a smooth dough of the desired consistency.
6. Knead Dough: Knead the dough for 5 minutes by machine or 10 minutes by hand. Lightly dust the dough with flour, cover with a cloth, and let it rise in a warm place for 30 to 45 minutes until doubled in size.
7. Prepare Filling: In a bowl, beat room temperature butter, sugar, and vanilla sugar together until smooth and creamy.
8. Divide and Roll Dough: Turn the risen dough onto a floured surface, knead in any remaining flour if necessary, then divide the dough into two equal parts, enough to make about 50 buns.
9. Shape Dough Rectangles: Roll each portion into a 25×60 cm (10×23 inch) rectangle. Spread the prepared vanilla butter filling evenly over each rectangle.
10. Fold and Press: Fold each rectangle in half lengthwise and press lightly with your hand to seal and evenly distribute the filling.
11. Slice into Strips: Cut the folded dough into 2 cm (approx. 1 inch) wide strips.
12. Form Buns: Twist each strip, then roll them into spirals, folding the ends underneath to create neat buns.
13. Preheat Oven: Preheat your oven to 250°C (482°F) for baking.
14. Arrange Buns for Proofing: Place each bun into individual muffin cups and arrange them in a muffin pan. Cover them with a cloth and let them rise for another 30 minutes to develop fluffiness.
15. Prepare for Baking: Brush the risen buns with beaten egg and sprinkle generously with pearl or granulated sugar for a sweet, crunchy topping.
16. Bake: Bake the buns in the middle of the oven for about 8 minutes until golden and cooked through. Remove from oven and cool on a rack, covered with a cloth to keep them soft.

Notes

• If fresh yeast is unavailable, you can substitute with active dry yeast but adjust the quantity accordingly (about half the amount).
• Ensure milk temperature does not exceed 40°C (104°F) to avoid killing the yeast.
• Vanilla sugar can be substituted with vanilla extract if preferred.
• Letting the buns rise twice ensures a light and fluffy texture.
• Serve these buns slightly warm for the best flavor and texture.
• These buns freeze well – reheat gently before serving.

Keywords: saffron buns, vanilla-filled buns, Swedish buns, saffron pastry, vanilla butter filling, festive buns, baked buns, Scandinavian baking