Saffron buns

Recipe

Allergens

Flagged from the ingredients in this recipe.

• Gluten
• Egg
• Milk

Bake without

Tap what you need to avoid. Ingredients swap so anyone can bake.

• Gluten

  Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.

• Egg

  Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.

• Milk

  Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.

Ingredients

Amounts follow the servings above.

Method

Step by step.

1. 1Crush the saffron and dissolve it in the lukewarm milk so the dough turns yellow. Let it steep 10 min.
2. 2Stir out the yeast. Add sugar, salt, egg, butter and most of the flour. Knead 10 min until smooth dough.
3. 3Prove 45 min under a cloth.
4. 4Divide into 24. Shape an S. Press a raisin into each curl. Prove again 30 min. Brush with beaten egg.
5. 5Set the air fryer to Bake and preheat 3 min. Bake at 160 °C for 8–11 min. Saffron burns easily — no higher heat. 4–6 at a time.

Flavour and filling

Along the way

• Saffron brenner easily. Hold 160 °C and check after 8 min.