Ingredients
- 1/4 tsp. crushed saffron threads
- 1 tbsp. instant yeast
- 1/2 cup milk
- 1/2 cup sugar
- 3 tbsp. butter
- 1 tsp. salt
- 2 large eggs, divided
- 1 large egg yolk
- 3 cups flour
- 48 dried cranberries
- coarse sea salt, to taste
- 1/4 cup hot water
Instructions
- Combine the hot water, saffron and yeast and let sit for 10 minutes until the saffron softens and the yeast becomes frothy.
- Mix and knead together by hand or using a mixer, the saffron water, yeast, milk, sugar, butter, salt, 1 egg, egg yolk and flour to make a soft, elastic dough. Gently knead into ball and set aside, covered with a cloth, in warm place to rise until doubled in size, about 1 hour.
- Prepare 2 baking sheets, by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 24 pieces. Roll each piece into a rope, 5-6" long.
- With the rope lying flat on the work surface, roll each end toward the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets and garnish with cranberries. Cover with a towel and allow to rise for an additional 30 minutes while oven preheats to 425°F.
- Beat the remaining large egg to make an egg wash and gently brush each bun. Sprinkle buns with salt, then bake in the oven until puffed and golden, 5-10 minutes.
Nutrition Facts
316 Calories Per ServingFat: 7gSaturated Fat: 4gCholesterol: 82mgSodium: 271mgCarbohydrates: 55gFiber: 2gProtein: 8gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe