Saffron buns with cardamom
Using saffron gives the dough a subtle spiciness and rich colour. The dough is laminated with butter and formed into the famous 'buns.
Makes 2500g.
Allergens and dietary requirements
- Sulphite
- Gluten
- Cow's milk
- Lactose
- Vegetarian
Ingredients
500
g
water50
g
white wine1
g
saffron1100
g
flour, T4550
g
fresh yeast200
g
butter200
g
sugar10
g
salt300
g
soft butter250
g
sugar3
g
salt3
g
cardamom, groundPreparation method
- Bring the water and white wine to the boil together.
- Add the saffron and remove from the heat. Cover and leave to stand for 24 hours.
- Pour the saffron water through a sieve into the bowl of the mixer.
- Using a whisk, stir in the yeast.
- Then add the flour, the small amount of butter, the sugar and the large amount of salt.
- Use the dough hook and knead on low speed for 5 minutes to mix well.
- Scrape the edges clean and knead on medium-high speed for 25 minutes until a very smooth dough forms.
- Cool back the dough for about 1.5 hours.
- Meanwhile, mix the rest of the ingredients into an even butter mixture.
- Now roll out the dough into a long rectangle of 1 centimetre thick. Like making puff pastry.
- Use a pallet knife and spread the butter mixture in an even layer on the dough.
- Fold the dough in three, and blend a quarter turn.
- Roll out the dough and repeat the previous 3 steps.
- Roll out the dough again and cut into strips about of 2 centimetres thick.
- Take one end between your thumb, index finger and create an eight around your fingers.
- Press the centre together.
- You can freeze the buns now for later use.
- For the ideal rhythm, set a delayed driving programme on the blast chiller: Set to cool at 8°C by the time you want to bake them, with the last hour rising at 24°C.
- Bake in a preheated oven at 175°C for about 25-30 minutes.
- When the cinnamon rolls are ready, remove from the oven and place on a wire rack to cool.
- If necessary, brush directly with the cardamom sugar syrup.
Serving suggestions
- Delicious in a dish with woodruff, yoghurt, or rhubarb.
- Pairs well with coffee, matcha, or iced tea.
- Perfect at Easter or Christmas.
