Saffron bun

Category: Yeast bread
Saffron bun

Ingredients

Dough:
dry yeast 1 tsp
wheat flour c. from 50 g
milk 150 g
sugar 10 g
Dough:
dough all
wheat flour c. from 270 g
milk 30 g
egg 25 g
sugar 25 g
salt 0.75 tsp
butter 30 g
Saffron tincture:
saffron 0.04g
boiling water 10 g
Additionally:
egg (top) 0.5 pcs

Cooking method

  • Dough:
  • Mix yeast (I have a saf moment) with flour, add warm milk and granulated sugar. Beat the dough with a mixer at the lowest speed for 1-2 minutes. Tighten the container with a foil.
  • Fermentation for 60 minutes at room temperature.
  • Dough:
  • Pour the saffron with boiling water, cool and strain so that the saffron strings do not get into the dough.
  • Add all ingredients to the dough, add butter to the dough 8-10 minutes after the start of kneading. The dough is very soft and non-sticky.
  • Fermentation for 120 minutes with one stirring in the middle of fermentation.
  • Cover the mold (12x23 cm) with baking paper.
  • Put the dough on the table, knead, divide into three equal parts. Mash each of the parts into a cake, collect the edges to the center, roll up on the table to make round buns. Fit into shape.
  • Proofing under the foil for 60-90 minutes (I have 90 minutes) until the volume doubles.
  • Five minutes before planting in the oven, grease the rolls with a beaten egg, let stand for a while and grease again.
  • Bake with steam at 230C (convection 210C) degrees, after 10 minutes drop the temperature to 190C (convection 170C) degrees and bake the bread until tender. The total baking time for me was 40 minutes.
  • Carefully place the finished bread on a wire rack and cool.
  • Saffron bun
  • Saffron bun
  • Saffron bun
  • Saffron bun
  • Saffron bun
  • The bread is so soft that it crumples under its own weight as it cools. The crust is bright, thin and soft. Downy crumb with a light hint of saffron. The bread is perfectly stored, even on the third day it remains soft.

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Saffron bun

Galina S
Oh, oh, oh, what a bun !!! Marin. how to measure 0.04 g of saffron? ( I have)
olesya26
Stunned what a chic bun Manh and what kind of saffron tincture, sage - no
Sonadora
Olesya, Galinathank you girls! Try it! My people really liked this bread, both with sausage and cheese.

Saffron was like this:
Saffron bun
In a bag 0.12 g, I took 1/3 for a roll.
Galina S
How much is Marin on a spoon? I bought it by weight
Sonadora
Galya, I'll go and try to take a picture ..
Ksyushk @ -Plushk @
Man, did you use Turkish saffron, and if Indian is ground, then hang it in grams? Although I can't even imagine how to measure 0.04 grams. I have both in stock.

Oh, while I was writing, you already went to fotat
MariS
Your buns, Manechka, cannot be confused with anyone else's ... So beautiful and delicious!
And even with saffron !!!
Twist
Manechka, wow, what a bun! Fluffy, you can directly feel how airy! And with saffron! I can imagine how fragrant it is!
Sonadora
Ksyusha, Marishki, Thank you! The loaf is really fragrant and yellowish. It was not possible to convey the color in the photo, because I was shooting in the evening. I'll try to get some more pictures from my husband, he was testing a new camera on this bun (I won't make friends with him, a new device, it's like a monkey with a grenade).

Here's what I got (teaspoon):
Saffron bun
SanechkaA
roll to all rolls roll Marina, when I read the name I thought the loaf would be yellow-yellow, and in the photo - milk but very beautiful
Sonadora
Sanechka, Thank you! I hope the recipe comes in handy someday.
Quote: SanechkaA

when I read the name I thought the loaf would be yellow-yellow, and in the photo - milk
The fakir was drunk and the trick failed. (from)
Ksyushk @ -Plushk @
Marish, for the clarity of senkyu! Is that about how much fits between your thumb and forefinger (pinch)?
Sonadora
Ksyusha, yes, a pinch.
Gala
Marina, All!
Merri
What a layered crumb!
Sonadora
Galina, Irinathank you girls! I would be glad if you like it.

Here are a couple more photos of this bread:
Saffron bun Saffron bun
Galina S
Quote: Sonadora


Here are a couple more photos of this bread:
Saffron bun Saffron bun

Wow, how yellow she is

Thanks to Marin for the photo of a pinch, a roll stood in line, I have plans like Napoleon
Natali06
Manyashechka, well, can I say nothing? Well, I have no words for such beauty! It took everything! I will admire in silence!
Sonadora
Natasha, come on, quite an ordinary piece of bread. Hope the recipe comes in handy someday.

Quote: Galina S

got a roll in line, plans like Napoleon have me
And don't tell, Gal! There are so many wishlist recipes in the bins that even if you live in the kitchen, there will still not be enough time.
Raduga0808
Pretty bread
With your permission I will take it to bookmarks.
Sonadora
Raduga, I am for it!
Raduga0808
Thank you
Have you tried the oven in HP? Today I bought saffron (there is absolutely no gram of it) can try it in HP
Sonadora
I haven't tried this one yet, but almost any bread can be baked both in the oven and in the bread maker. I think this one can be baked in Basic mode. Just pay attention to the minimum bread size (amount of flour) that the manufacturer recommends. For Panasonic, for example, this is 400 g of flour, so the number of ingredients in the recipe will have to be increased.
Vilapo
Manechka, let me give you, the dough is the most delicate, the aroma from saffron is awesome, as a result, a very, very tasty bun. It is unlikely that my photos will convey the gorgeous color that saffron gives the dough, but you can understand how tender the loaf turned out from the pictures
Saffron bunSaffron bun Saffron bun
Sonadora
Lenochka, I already caught my breath from the sight of a roll. The crust is very thin, and you just want to bury your nose in the downy crumb. Gorgeous bread! Thank you very much for your trust and such beauty!

And what an avatar !!!
Vilapo
Quote: Sonadora

Lenochka, I already caught my breath from the sight of a roll. The crust is very thin, and you just want to bury your nose in the downy crumb. Gorgeous bread! Thank you very much for your trust and such beauty!

And what an avatar !!!
you embarrassed me, thanks you Looking for different goodies for us, cook, offer us And we are following you, on the beaten track And I didn't understand that my avatar had changed, I couldn't see
Sonadora
Oh, sometimes it already seems to me that there are so many recipes here that it is unrealistic to find something new, and even more so to invent. But every time something is found.
Vilapo
Quote: Sonadora

Oh, sometimes it seems to me that there are so many recipes here that it is unrealistic to find something new, and even more so to invent. But every time something is found.
And a confirmation of this, my searches Literally half an hour ago I was looking for what kind of bread to bake for tomorrow in the oven, but so that it doesn't take much time, we are always in a hurry somewhere .. The easiest way is to load it into xp, but it's also not interesting , guess what kind of bread I found, milk "Cold" !!! He's already in the fridge I will have time to do everything and the bread will be out of the oven
Sonadora
Lenusya, how is bread? Didn't you like it or didn't work out? I'm worried ...
Vilapo
Quote: Sonadora

Lenusya, how is bread? Didn't you like it or didn't work out? I'm worried ...
Oh, don't worry, everything worked out, now I'm going to that Temko
Sonadora
lenok001

Saffron bun

What a beautiful girl! Definitely - bookmark!
Sonadora
Lenok, bake to your health!
Leara
I wonder if you can make this bread with a long night proofing? Knead it in the evening, put it in the refrigerator for meditation, and in the morning, after warming up, distance and bake? Only it seems to me that more yeast will be needed .. 1 tsp. dry - this is about 10 g of live pressed ... hmm, for 320 g of flour it seems like more than enough
Manechka, what do you say?
Sonadora
Valeria, of course, you can put the dough for fermentation in the refrigerator. I would not increase the amount of yeast.

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