* Exported from MasterCook *
Buns, Whole Wheat St. Lucia Saffron
Recipe By : Erin
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Christmas
Ethnic Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C whole wheat flour -- white, (to 3 3/4C) (375 - 469 g)
1/4 cup potato flour -- (40 g)
2 tablespoons wheat gluten
1/2 cup granulated sugar -- (100 g)
1 1/2 teaspoons ground cardamom
1 1/4 teaspoons salt
4 1/2 tsp Red Star Platinum yeast -- Note 1:
2/3 cup milk -- your choice, (158 milliliters)
1/2 cup water -- (120 milliliters)
3/4 teaspoon saffron threads
1/2 cup unsalted butter -- Note 2:
2 large eggs -- room temp
1 large egg white -- mixed with
1 tablespoon water
48 raisins
These soft Swedish saffron buns are made a little healthier with 100%
whole grains and come with a dairy-free option, too!
Note 1: this has dough conditioner in it.
Note 2: or room temp coconut oil1, (113 g)
Note 3: I used refined coconut oil, which has no coconut taste. If
you use unrefined coconut oil, these are likely to have a coconut
taste to them.
Prep: 25 min
Cook: 10 min
Ready in: 2:05 h
In the bowl of a stand mixer, stir together 2 cups white whole wheat
flour, potato flour, vital wheat gluten, sugar, ground cardamom, salt
and yeast. Set aside.
Mix together the milk, water and saffron threads in a small saucepan
over medium heat. Cook, stirring frequently, until the mixture is hot
and steamy, but not yet simmering. The mixture should turn quite
orangeish yellow. Remove from the heat and stir in the butter. Stir
until completely melted. Let cool to between 120F and 130F (49 - 54C)
and then add the milk mixture to the dry ingredients, along with the
eggs. Use a silicone spatula to stir until well combined. It may be
quite dry and crumbly at the beginning but should eventually become
wet and smooth.
Using a stand mixer fitted with the dough hook, add 1 cup of the
remaining white whole wheat flour, 1/4 cup at a time, while mixing at
the lowest speed. Fully incorporate the flour before adding more. The
dough should still be quite sticky and won't pull away from the sides
of the bowl.
Knead on low for 5 minutes. The dough will still be a little sticky
and won't completely pull away from the sides of the bowl. When you
touch it, it should stick to your finger just a little bit. If it's
still very sticky, add up to 1/2 cup more flour, a tablespoon at a
time, until no longer very sticky. If adding more flour, knead for
another 2 minutes on low.
Using a silicone spatula, scoop the dough into a lightly oiled mixing
bowl and cover the bowl with plastic wrap or a thin tea towel.
Let the dough rise in a warm place until doubled, about one hour.
Punch the dough down. If the dough is still sticky, lightly flour a
Silpat or piece of parchment paper.
Prepare 2 baking sheets with Silpats or parchment paper.
Divide the dough into 24 pieces (40 grams each) and roll each piece
into a 7" rope. Form an S-shape and place on the prepared baking
sheet. Repeat with the remaining dough, leaving about 3" between each
bun as they spread quite a bit.
Cover the baking sheet with lightly oiled plastic wrap and place in a
warm place to rise for 30 - 45 minutes or until doubled.
Once they've almost doubled, preheat the oven to 350F (175C).
Brush the egg white mixed with water over the buns and place 2
raisins on each end of the bun.
Bake the buns for 8 - 11 minutes or until lightly browned on top.
Serve immediately.
Cool completely before storing in an airtight container.
Can be kept at room temperature for up to 5 days. Reheat in the
microwave at 50% power for 10 - 20 seconds or until soft.
S(Internet address):
https://www.texanerin.com/whole-wheat-st-lucia-saffron-buns/
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Per Serving (excluding unknown items): 130 Calories; 5g Fat (32.4%
calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber;
29mg Cholesterol; 127mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1209