Saffron Buns - Lucie Kattar

Ingredients

• 4 packages active dry yeast OR 9 tsp dry active yeast

• 4 cups milk, heated to 115°

• 4 tsp. saffron, lightly crushed

• 1 1/2 cup plus 2 tsp. sugar

• 13 cups flour

• 1 1/2 tsp. kosher salt

• 6 eggs

• 24 tbsp. unsalted butter,cut into ¹⁄₂" cubes, softened (3 bars or 1 1/2 cups)

• Canola oil, for greasing

• Raisins, for garnish

Directions
PART 1

1. In the bowl of a mixer fitted with a paddle, mix together yeast, milk, saffron, and 1 tsp. sugar; let sit until foamy, about 10 minutes. 
2. Add the remaining sugar, flour, salt, and 4 eggs. 
3. Mix on low speed until dough forms and gathers around the paddle. 
4. Replace paddle with dough hook and add butter; knead on medium-high speed until dough pulls away from sides of bowl, 8 minutes. 
5. Transfer dough to a large bowl greased with oil and cover with plastic wrap; let rest in a warm place until doubled in size, 1 hour.

PART 2

1. Divide dough into 64 pieces and roll each piece into an long rope. 
2. Form each rope into an S shape and then roll each end into a tight spiral. 
3. Place shaped dough pieces 2" apart on parchment paper–lined baking sheets; 
4. cover with plastic wrap and let rise in a warm place for 30 minutes.

PART 3

1. Heat oven to 400°. 
2. Uncover the dough pieces and place a raisin at the center of each of the spirals.
3. Lightly beat remaining egg with 1 tbsp. water 
4. Brush each bun with egg mixture. 
5. Bake until buns are golden brown and cooked through, 16 minutes. 
6. Divide dough into 64 pieces and roll each piece into rope. 
7. Form each rope into an S shape and then roll each end into a tight spiral.
8. Place shaped dough pieces 2" apart on lined baking sheets;
   cover with plastic wrap and let rise in a warm place for 30 minutes.

Recipe From Saveur