Saffron buns
Instructions
Dissolve saffron in warm milk.
Sift the flour into a large bowl and stir in yeast.
At the center of the pile make a hole and pour in sugar, vanilla, lemon zest, salt, 2 eggs and the lukewarm melted butter.
Mix all with the help of a fork, adding little by little the milk with saffron.
Work the dough on lightly floured table top for at least 10 minutes, stretch with his fists closed, riavvolgendolo and shut down on the table, until the complete absorption of the liquid.
Put the dough on the floured mixing bowl, cover with a damp cloth and place it in warm place to rise until its volume will be doubled (90 minutes).
With a rolling pin roll out the dough leavened into a well browse 1 cm thick.
With a floured glass or stencil cut out discs with a diameter of 10 cm and stenciling smaller drill a hole in each spot.
Arrange the buns on baking sheet lined with baking paper and put in warm place to rise again for 15 minutes.
Brush the buns with 1 beaten egg, sprinkle with granulated sugar and pistachios.
Bake in the middle of a preheated oven at 200 degrees for 8-10 minutes.
Ingredients and dosing for 4 persons
- 1/2 teaspoon of saffron
- 13 cl of lukewarm milk
- 400 g of white flour
- 1 sachet of brewer's yeast
- 75 g of sugar
- 1 sachet of vanillin
- == 1 lemon (zest)
- 1 teaspoon of salt
- 3 eggs
- 50 g of melted butter
- 75 g of guarnì cameo nib sugar
- 30 g of chopped pistachios