Tag Archives: buns

Saffron buns

¬†Hello guys! It’s not a secret that I love to bake! And I have to say even more – I’m addicted to pies! ūüėÄ Every time when I stumble upon a new and interesting pie or cake recipe I’m¬†anxious¬†to prepare it! What does attract you in a recipe? An ingredient, a photo or may be a story¬†behind¬†it? For me an every part is captivating and intriguing! As I’ve already said I love to bake whatever it is, whether it’s a¬†vegetarian¬†or sweet thing, like comforting cabbage bake with farmer cheese or beautiful apple pie with semolina. A long time ago I was browsing the¬†Internet and found one lovely recipe of saffron buns, but time has passed anf it got out of my mind until I bought saffron last week. I was glad to discover the story about these buns, because the story is¬†truly¬†magical and wintry.
Every year on the 13th of December people of Scandinavia countries (Norway, Denmark and¬†Sweden) are celebrating the Day of¬†St.Lucia. It’s¬†believed¬†she brings the light into the longest night of the year. Celebration include a procession of young girls in white dresses and red sashes carrying¬†candles. One girl represented as Lucia – she wear a crown of candles on her head. Girls sing traditional and Christmas songs.
By another¬†Sweden¬†custom at home the eldest daughter arising early in the morning, wearing the Lucia’s costume, awaking the family and serving them coffee and saffron buns.*
St.Lucia buns
 After reading about Scandinavian traditions and stories I decided to make those delicious buns! and by coincidence I baked them exactly on the 13th. I made some research and finally created my own recipe. Buns turned out very fluffy, nicely buttery, with amazing aroma of saffron and not very sweet.
Saffron buns

Saffron buns

  • Servings: 8 buns
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Ingredients St.Lucia saffron buns
120ml full-fat milk
1/2-1/3 tsp saffron threads
45-50g butter, room temperature
250-300g plain flour
4g instant yeast
1/2 tsp salt
30-35g sugar
2-3 cardamom pods, ground, optional
a pinch of freshly grated nutmeg, optional
1 large egg
60ml sour cream
Preparation method
  • Heat milk with saffron (don’t boil) in a small saucepan over medium-low heat. The temperature of milk should ¬†be not over 40C/104F or should be able to easily hold a finger in it. Add butter, stir to combine.
  • In a mixing bowl sift the flour (250g, then add more if needed), add yeast, salt, sugar and spices if using. Mix.
  • Add lukewarm milk mixture to the flour. Stir to combine.
  • Add egg and sour cream. Mix ingredients until well incorporated.
  • Now on a flat surface knead the dough by hand (or use a hook of your standing mixer) for 10 minutes, until smooth and a little sticky to the touch.
  • Cover the dough and leave it to rise for 1 hour at room temperature or until it’s puffy.¬†You can make the dough the day before, in which case after rising gently deflate the dough, cover and leave in the fridge overnight. Take out an hour or two before shaping, let it gets warm and rise again.
  • Gently deflate the dough, and divide into 8 equal sizes; each piece weight about 70g.
  • Roll each piece of dough at a time into a¬†38-40cm¬†rope, then shape each rope into S-shape.
  • Place buns on the lined baking tray. Tuck in raisins. Cover with a towel and leave to prove for 30 minutes.
  • Brush with egg wash and in preheated 190C/375F for 15-20 minutes or until they’re golden brown.
  • Take buns from oven and let cool for 4-5 minutes before serving.
  • Serve warm with a glass of milk or tea.

Enjoy the winter season!

St.Lucia saffron buns

Mrs Pumpkin’s Rolls

Mrs Pumpkin and Mr Squash are in trend this autumn! ūüôā It seems everybody is¬†obsessed¬†with them and cooks lots of dishes. Bright,¬†sweet-smelling and¬†delicious, that is¬†hard¬†to resist and¬†don’t¬†to eat it; moreover pumpkin is a great course of¬†vitamins A, C, B, K, E!
Pumpkin¬†always¬†pairs good with such warming spices like nutmeg, cinnamon, and vanilla. And it’s amazing how all the cozy autumn spices make cool weather quite easy to enjoy, and bring a sense of comfort on cold days.
Today recipe is for all Mrs Pumpkin’s admires! ūüėÄ
These rolls are perfect for weekend breakfast, or simply enjoy it anytime! Cinnamon-scented pumpkin filling, cheese glaze and hazelnuts make rolls crazy delicious!
Pumpkin Rolls with brown sugar and cinnamon
Actually, it was an experiment. I had to use cottage cheese leftovers, and firstly I planned to make cookies; but it seemed bored, besides that I’d made shortbread cookies a day before, thus idea of pumpkin rolls was born!
As you may see, I’m so pleased with the result of my experiment! Perfectly spiced and tender rolls! They can be served with¬†lightly¬†sweeten¬†mascarpone or yogurt instead of cheese glaze. And one more important thing – the dough has no yeast, so the rolls can be easily made in the morning or when you’re short on time and don’t have time to wait for the dough to rise. ūüôāPumpkin Rolls

Mrs Pumpkin's Rolls

  • Servings: 8-10
  • Difficulty: moderate
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IngredientsPumpkin Rolls with honey cheese glaze
The dough
1 egg, at room temperature
40g brown sugar
120-150g cottage cheese
80g plain flour
110g wholewheat flour*
1/2 tsp/2.5g baking powder
a pinch of salt
1/3 tsp cinnamon
1 tsp vanilla extract

20g butter, melted
Pumpkin filling
300g pumpkin
1 medium apple
1 Tbsp lemon juice
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp cinnamon
1/4 tsp nutmeg, freshly grated
30g mix of dark muscovado and brown sugar/ or only brown sugar (adjust sugar to taste)
20g butter, melted, for brushing the dough
Honey cream cheese glaze
70g Philadelphia cream cheese, at room temperature
1/2 Tbsp liquid honey
2-4 Tbsp full fat milk
icing sugar, if needed
hazelnuts, roasted and roughly chopped
Method
  1. For the dough, beat egg with sugar until pale and sugar is dissolved about 4-5 minutes. Add cottage cheese and fold in. Add flours, baking powder, salt, cinnamon, vanilla and mix in. Stir in butter and mix to combine. The dough should be soft but not sticky. *Add more flour if the dough is too sticky. Cover and keep to rest.
  2. Meanwhile, prepare pumpkin filling. Core and cut in small cubes pumpkin and apple. Heat butter and olive oil in a frying pan, add pumpkin and apple cubes, drizzle with lemon juice; saute on a medium heat for 8-10 minutes or until pumpkin is soft. Add cinnamon and nutmeg, mix and set a side to cool. Blend to get a puree.
  3. Roll the dough out to 37×26 cm¬†rectangle. Brush the dough with melted butter, then¬†sprinkle with brown sugar.¬†Spread evenly the pumpkin mixture on the dough. Cut the dough into 8-10 equal strips, and carefully roll each strip into a ‘barrel’.
  4. Transfer rolls to the baking tray, lined with baking paper and greased. Bake in preheated 180C oven for 25-30 minutes or until golden-brown.
  5. For the glaze, beat the cream cheese until smooth, then add honey and milk and beat again. If you want to make the glaze more liquid add more milk and mix. Add icing sugar, if it’s not sweet enough.
  6. Arrange pumpkin rolls on a serving plate, pour the glaze over the warm rolls, and sprinkle with hazelnuts.
  7. Enjoy warm!
Rolls can be stored in an airtight container in the fridge up to 3 days (without glaze). Reheat before serving.

Pumpkin rolls not¬†only look amazing, they taste great! ūüėČ

Pumpkin Rolls with honey cheese glaze