Saffron Buns with Candy Cane Sugar

December 17, 2015

Traditional Swedish buns given a twist with a candy cane sugar topping

3/4 cup milk (lukewarm)
0.5g saffron
25g fresh yeast
1 egg
Pinch of salt
60g sugar
35g butter (room temperature)
1/2 teaspoon cardamom
350-450g plain (all-purpose) flour
20g butter (melted)
6 candy canes (blitzed in a processor to a sugar-like consistency)

Gently warm the milk until lukewarm. Add the saffron and crumble in the yeast. Leave for 5-10 minutes for the yeast to start activating. ~ Pour into a bowl and beat in the egg. Add the salt, sugar, butter...
See the full directions on my site

Nutritions

Calories
96

Sodium
19mg
0% DV

Fat
0.6800000000000002g
1% DV

Protein
2g
4% DV

Carbs
20g
7% DV

Fiber
1g
5% DV