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Name: Saffron Buns
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 c 1% milk; *NOTE; 1/4 c Sugar; **NOTE; 1/4 ts Saffron threads; crushed; 1/4 c Water; hot; 1 tb Yeast; +2 teaspoon; 1 ts Water; 2 tb Margarine, imitation;; 1 lg Egg white; beaten lightly; Pearl sugar; King Arthur; to 3 1/4 cups; 3 c All-Purpose Flour;; 1 1/2 ts Salt; 1 lg Egg

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INGREDIENTS

1/2 c 1% milk; *NOTE
1/4 c Sugar; **NOTE
TOPPING
1/4 ts Saffron threads; crushed
1/4 c Water; hot
1 tb Yeast; +2 teaspoon
1 ts Water
2 tb Margarine, imitation;
1 lg Egg white; beaten lightly
Pearl sugar
King Arthur; to 3 1/4 cups
3 c All-Purpose Flour;
1 1/2 ts Salt
1 lg Egg

Servings

INSTRUCTIONS

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 theyre 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 theyre 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 Recipe By : King Arthur Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 14:18:41 -0700 From: Sally Eisenberg NOTES : *Original recipe called for whole milk. **Original recipe called for 1/3 cup sugar. ***Original recipe called for butter.

NOTES

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Saffron Buns

1/2 c 1% milk; *NOTE
1/4 c Sugar; **NOTE
 TOPPING
1/4 ts Saffron threads; crushed
1/4 c Water; hot
1 tb Yeast; +2 teaspoon
1 ts Water
2 tb Margarine, imitation;
1 lg Egg white; beaten lightly
 Pearl sugar
 King Arthur; to 3 1/4 cups
3 c All-Purpose Flour;
1 1/2 ts Salt
1 lg Egg

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  theyre 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 theyre 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  Recipe By     : King Arthur    Posted to EAT-L Digest 14 October 96    Date:    Tue, 15 Oct 1996 14:18:41 -0700    From:    Sally Eisenberg <sparky@NETGATE.NET>    NOTES : *Original recipe called for whole milk. **Original recipe called  for 1/3 cup sugar.    ***Original recipe called for butter.

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 16 Servings

Calories: 82
Calories from Fat: 5 (6%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 13.2mg		4 %
Sodium 5mg		0 %
Potassium 33.7mg		1 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 15.7g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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