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Lace saffron buns

updated

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Ingredients for 1 servings:

  • 1 tsp saffron threads
  • 10 g yeast, fresh
  • 250 g flour, type 550
  • 125 ml water, lukewarm
  • ¼ tsp salt
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 1 tbsp caraway seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

approx. 20 small rolls

Heat the water to lukewarm, rub the saffron between your fingers, and add it. Let it steep for about 10 minutes. Crumble in the yeast and stir until smooth. Add the flour and salt and knead into a smooth dough. Let it rise in a warm place for about 30 minutes. In the meantime, preheat the oven to 250 degrees Celsius. Line a baking tray with baking paper. Divide the dough into 20 small pieces. Form them into tapered rolls. Place these on the baking tray and sprinkle with the seeds. Cover the rolls and let them rise again for about 30 minutes. Bake in the oven on the middle rack for about 8-10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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