Saffron buns
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Saffron buns
  Saffron    Buns    Bread  
Last updated 6/12/2012 1:21:05 AM. Recipe ID 53131. Report a problem with this recipe.
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      Title: Saffron buns
 Categories: Bread
      Yield: 16 Servings
 
    1/4 c  Water -- hot
    1/4 ts Saffron threads -- crushed
    1/2 c  1% milk -- *NOTE
    1/4 c  Sugar -- **NOTE
      2 tb Margarine, imitation --
           ***NOTE
  1 1/2 ts Salt
      1 lg Egg
      1 tb Yeast -- +2 teaspoon
      3 c  All-Purpose Flour --
           Unbleached
           King Arthur -- to 3 1/4
           Cups
           TOPPING:
      1 lg Egg white -- beaten lightly
      1 ts Water
           Pearl sugar
 
  Combine the hot water and saffron, and let sit for 10 minutes to
  soften the saffron. In a mixing bowl, beat together the saffron
  water, milk, sugar, butter, salt, egg, yeast, 2 cups of the flour.
  Add enough of the remaining flour to make a soft dough. Knead the
  dough (for about 15 minutes by hand, 12 minutes in an electric mixer,
  90 seconds in a food processor, or in your bread machine using the
  dough cycle), then set it aside to rise till puffy (but not
  necessarily doubled in bulk), about 2 hours. Punch the dough down,
  and let it rest, covered, for 10 minutes. Divide the dough into 16
  pieces, and shape each piece into a ball. Place the balls fairly
  close together (but not touching) in a 12-inch deep -dish pizza pan
  or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or
  until they're puffy. Glaze the buns with the mixture of beaten egg
  white and water, then sprinkle them heavily with pearl sugar. Bake
  them in a preheated 375 degrees F oven for 20 minutes, or until
  they're golden brown. ( watch them closely at the end; because of
  their high sugar content, they tend to brown quickly.) Serve with
  butter or Devon cream. Yield: 16 buns.
  
  One bun =
  
  Calories 114.8 Total Fat g 1.4 %cal from fat 10.7% Cholesterol mg 14
  Carbs g 21.7 Sodium mg 229 Protein g 3.6
  
  




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Recipe ID 53131 (Apr 03, 2005)

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