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|Swedish Saffron Buns|
"These traditional Swedish-style saffron buns are regularly baked round Christmas time. They are a totally tasty and adorable tradition!"
- 2 1/8 cups milk
- half cup butter
- three (zero.6 ounce) cakes compressed clean yeast
- eight oz quark or bitter cream
- 2 (.5 gram) packets powdered saffron
- 2/3 cup sugar
- half teaspoon salt
- 7 half cups all-reason flour
- 1 cup raisins (optional)
- 1 eggs, beaten
|Prep : 15M||Cook : 35M||Ready in : 1H55M|
- Heat the milk and butter in a small saucepan till the butter has melted and the temperature has reached 100 ranges F (38 tiers C). Crumble the yeast right into a bowl, then pour within the warm milk. Stir properly till the yeast dissolves.
- Stir inside the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough within the bowl until it turns into vivid and silky, including greater flour as needed until it starts to come back faraway from the perimeters of the bowl. Cover, and permit upward push for forty minutes.
- Prepare 2 or 3 baking sheets with the aid of covering each with a sheet of parchment paper. Lightly flour a piece surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, five to six inches lengthy. With the rope mendacity flat at the work surface, roll each end in the direction of the center, in opposite instructions, growing a curled S-form. Place the buns on the organized baking sheets, and garnish with raisins if favored. Cover with a towel, and allow to upward push for a further 30 minutes whilst you preheat oven to 425 ranges F (220 degrees C).
- Gently brush every bun with crushed egg, then bake within the oven until puffed and golden, 5 to 10 minutes.
- Reynolds® parchment may be used for less difficult cleanup/removal from the pan.
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