Saffron and white chocolate buns

Saffron and white chocolate buns

Makes 45
Saffron and white chocolate buns
Rating: (0ratings)


350 ml milk
1 tsp cardamom seeds, crushed
50 g sweet dough yeast
2 x 0.5 g sachets saffron
90 g Dansukker Granulated Sugar
100 ml Dansukker White Syrup
1/2 tsp salt
1 egg
150 g soft butter
720 g strong bread flour + a little to flour the worktop

200 g white chocolate, chopped
70 g Dansukker Cane Sugar
2 tsp Dansukker Vanilla Sugar
200 g butter, softened

To glaze
1 egg, lightly beaten
nib sugar

Heat the milk and the ground cardamom to 37 °C.

Crumble the yeast into a mixing bowl and pour in the milk. Add the saffron, sugar, syrup, salt, eggs and room-temperature butter.

Work in the flour gradually to make a smooth dough.

Leave to rise until doubled in size, about 45 minutes.

Divide the dough into two and roll each piece out into a rectangle.

Mix in all the ingredients for the filling. Spread half of the filling mixture over the rectangle and roll up along the long edge.

Cut into 3-4 cm slices and place into the prepared bun tins. Do the same with the remaining half. Leave to rise for 20-30 minutes.

Brush with beaten egg and sprinkle with nib sugar.
Bake in the centre of the oven at 200 °C for 10-15 minutes.

To serve
The buns are best eaten straight from the oven, but you can also freeze them once cool. Defrost and warm them up in the oven before serving.

The recipe was made by