Saffron knots
with vanilla butter filling
What you’ll need:
How to make it:
For the dough
1. Crumble the yeast into a bowl.
1¾ oz yeast
2. Warm the milk to lukewarm (98.6°F) and pour in the
•
2 cups milk
saffron.
•
.04 oz saffron
•
7 oz room
temperature butter
•
1 egg
•
¾ cup sugar
•
1 tsp salt
•
6¼ cup flour
(approximate)
•
Baking sheet
•
Parchment paper
•
Tea towel
•
3. Cut the butter into pieces and put into the warm
milk. Pour the milk over the yeast and stir.
4. Crack the eggs and add to the mix. Pour in the sugar
and salt.
5. Work in the flour, a little at a time, until the dough is
smooth. It’s okay if the dough is a bit sticky. Saffron
makes the knots dry out faster, so it’s fine if you don’t
use too much flour.
6. Let the dough rise for 30 minutes. While it rises,
make the filling. Mix the butter with the sugar and
vanilla.
7. Heat the oven to 392°F.
8. Lightly knead the dough. Divide it into two pieces.
For the filling and topping
9. Roll out the dough. Spread on the filling. Fold over
•
7 oz room
temperature butter
one half of the dough.
•
¾ cup sugar
and spin each strip into a knot.
•
1 tsp vanilla extract
powder
11.
•
Pearl sugar
and let them rise for about 30 minutes.
•
Food coloring
12.
•
1 egg
with the color you want. If it becomes very humid, place
•
Pastry brush
•
Blend a little orange
zest into the filling
for extra flavor!
Cut dough into strips about about ¾" wide. Twist
Line a baking sheet with parchment paper. Put
the knots onto the sheet. Cover them with a tea towel
While they rise, make the topping. Mix the sugar
it on a baking sheet and dry it quickly in the oven.
13.
Brush the buns with egg. Then sprinkle with the
colored sugar.
14.
Bake for about 8 minutes or until they are golden.
© Inter IKEA Systems B.V. 2016
Extra tips:
10.