Title: Saffron Buns
Categories: Bread
Yield: 16 Servings

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

----------------------------------TOPPING----------------------------------
1 lg Egg white; beaten lightly
1 ts Water
Pearl sugar

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
they're 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 they're 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.