Print

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/vanilla-filled-saffron-buns-recipe/