RECIPE: Saffron Buns

These Saffron buns are delicious. The traditional  Swedish  treat for Santa Luscia day on December 13th during Christmas Holidays Please let me know if you try them or if you think they would good. by  commenting below, I’m still Stamping in Oz, Beth Ann

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• SAFFRON. BUNS
• 1/4 cup hot water
• 1/4 teaspoon crushed saffron threads
• 1/2 cup milk
• 1/4 cup sugar
• 2 tablespoons butter
• 1 tablespoon vegetable shortening 
• 1 1/4 teaspoons salt
• 1 large egg
• 1 tablespoon instant yeast
• 3 cups All-Purpose Flour
• BEFORE BAKING

• 1 egg whisked with 1 tablespoon water or milk

Combine the hot water and saffron, and let sit for 10 minutes to soften the saffron.

Mix and knead together — by hand, mixer, or bread machine — the saffron water, milk, sugar, butter, salt, egg, egg yolk, yeast, and flour to make a soft, elastic dough.

Set the dough aside to rise until puffy (but not necessarily doubled in bulk), about 60 to 90 minutes. At this point, you can place the covered bowl in the refrigerator, and chill the dough overnight. It'll continue to rise in the fridge, but much more slowly.

Gently deflate the dough, and divide it into 12-14 pieces.

Gently shape and roll each piece between your hands to form short logs, about 4" long.

Let them rest, covered, for 15 minutes. Lightly grease a baking sheet, or line it with parchment.

Roll each log into a 15" rope; they'll fight back and shrink to about 12"; that's OK.

Shape each into an S, with the ends tucked in nicely. Or shape into a figure-8 by making a loop, pinching and rolling the ends together, and making an 8.

Lay the buns on the prepared pan. Cover with lightly greased plastic wrap or the cover of your choice, and let rise for about 1 hour, or until they're puffy; dough that's been refrigerated will probably need to rise for about 90 minutes. Be patient.

Towards the end of the rising time, preheat your oven to 350°F.

Brush the buns with the beaten egg wash. Egg beaten with a little milk or water.

Bake the buns for 20 minutes, or until they're set and light golden brown.

Remove them from the oven, and tuck a couple of golden raisins into the center of the 8's, or the end loops of the S's, if desired.

Serve warm or at room temperature.

Store, well-wrapped, for 2 days at room temperature, or freeze for up to a month