Home Bread-Bakers v096.n049.6

Golden Buns

Sally Eisenberg <sparky@netgate.net>
Sun, 13 Oct 1996 12:24:47 -0700 (PDT)
 Hi All,

Here is a wonderful fall bun recipe from King Arthur Flour. I made these Friday.
They are worth making. 
The house smelled of the saffron. I made changes from the original recipe to
reduce fat and sugar.


                   *  Exported from  MasterCook II  *

                               Saffron Buns

Recipe By     : King Arthur
Serving Size  : 16   Preparation Time :0:00
Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           water -- hot
     1/4  teaspoon      saffron threads -- crushed
     1/2  cup           1% milk -- *NOTE
     1/4  cup           sugar -- **NOTE
   2      Tablespoons   margarine, imitation -- ***NOTE
   1 1/2  teaspoons     salt
   1      large         egg
   1      Tablespoon    yeast -- +2 teaspoon
   3      cups          All-Purpose Flour -- unbleached
                        King Arthur -- to 3 1/4 cups
   1      large         egg white -- beaten lightly
   1      teaspoon      water
                        pearl sugar

  Combine the hot water and saffron, and let sit for 10 minutes to soften
the saffron. In a mixing bowl, beat together the saffron water, milk, sugar,
butter, salt, egg, yeast, 2 cups of the flour. Add enough of the remaining
flour to make a soft dough. Knead the dough (for about 15 minutes by hand,
12 minutes in an electric mixer, 90 seconds in a food processor, or in your
bread machine using the dough cycle), then set it aside to rise till puffy
(but not necessarily doubled in bulk), about 2 hours.
   Punch the dough down, and let it rest, covered, for 10 minutes. Divide
the dough  into 16 pieces, and shape each piece into a ball. Place the balls
fairly close together (but not touching) in a 12-inch deep -dish pizza pan
or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or until
they're puffy.
   Glaze the buns with the mixture of  beaten egg white and water, then
sprinkle them heavily with pearl sugar. Bake them in a preheated 375 degrees
F oven for 20 minutes, or until they're golden brown. ( watch them closely
at the end; because of their high sugar content, they tend to brown
quickly.) Serve with butter or Devon cream. Yield: 16 buns.

One bun =

Calories 114.8  
Total Fat g 1.4   %cal from fat 10.7%
Cholesterol mg 14
Carbs g 21.7
Sodium mg 229
Protein g 3.6

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NOTES : *Original recipe called for whole milk.
**Original recipe called for 1/3 cup sugar.
***Original recipe called for butter.