Ingredients
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1 teaspoon
saffron threads
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240 milliliters
milk (1 cup)
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50 grams
unsalted butter (1,7 oz. / 1/4 cup / 4 tbsp)
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100 grams
sour cream or Greek yogurt (3,5 oz. / 1/2 cup)
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500 grams
bread flour (1 lb / 4 cups)
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50 grams
caster sugar (1,7 oz. 1/4 cup)
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1 teaspoon
baking powder
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1 teaspoon
salt
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1½ teaspoons
active dry yeast
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24
raisins or sultanas
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1
egg, beaten
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2 tablespoons
brandy (optional)
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½ teaspoons
ground cardamom (optional)
Directions
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Combine the milk and saffron threads, and heat in a pan or in the microwave until warm but not hot. Let cool for 10 minutes.
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Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.
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Sift the flour into a bowl. Add the sugar, baking powder and salt, and mix with a wooden spoon.
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Add the yeast and mix.
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Stir in the milk and sour cream. Bring together to form a dough.
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Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.
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Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1½ hours or until it has doubled in size.
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Grease two baking trays, or line them with baking paper.
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Tip the dough onto a lightly floured surface and knock it back in one or two punches.
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Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).
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Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form an S shape.
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Place on the baking sheets and add a raisin into the centre of each of the two “eyes” of the rolls.
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Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.
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Preheat the oven to 220°C/425°F.
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Beat the egg and brush over the buns.
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Bake for 8-10 minutes or until golden brown.
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Cool on a wire rack before serve warm with cold milk, hot chocolate… or a cup of glögg (mulled wine).
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Find more recipes on my blog http://alalemon.com
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