🥯 Easter Saffron Hot Buns with Raisins
Ingredients (Makes 12 buns)
- 1 cup warm milk (about 110°F / 43°C)
- 30 saffron threads (soaked in 2 tablespoons hot milk or ice cube infusion overnight)
- ¼ cup sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 4 cups all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 large egg (room temperature)
- ¼ cup unsalted butter (melted)
- ¾ cup raisins (or currants)
For the Crosses:
- ½ cup flour
- 5 tablespoons water
For the Glaze:
- 2 tablespoons apricot jam or honey (warmed)
Step 1: Prepare the Saffron & Yeast
- Add saffron to warm milk and let steep until golden.
- Stir in sugar and yeast. Let sit for 10 minutes until foamy.
Step 2: Make the Dough
- In a large bowl, combine flour, cinnamon, nutmeg, and salt.
- Add the yeast mixture, egg, and melted butter.
- Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Add raisins and knead until evenly distributed.
Step 3: First Rise
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled in size.
Step 4: Shape the Buns
- Punch down dough and divide into 12 equal pieces.
- Shape into smooth balls and place on a greased or parchment-lined baking sheet, slightly spaced apart.
- Cover and let rise again for 30–40 minutes.
Step 5: Add the Crosses
- Mix flour and water into a thick paste.
- Pipe a cross shape on top of each bun using a piping bag or small plastic bag with the tip cut off.
Step 6: Bake
- Bake in a preheated oven at 375°F (190°C) for 20–22 minutes, until golden brown.
Step 7: Glaze & Serve
- While still warm, brush buns with melted apricot jam or honey for shine.
- Serve fresh with butter, tea, or as part of your Easter table.