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Saffron and Vanilla Buns


  • 500 grams milk

  • 50 grams fresh yeast (or 20 grams active dry yeast)

  • 1 gram saffron

  • 170 grams granulated sugar

  • 1/2 teaspoon salt

  • 950 - 1100 grams flour

  • 180 grams butter

  • 1 tablespoon vanilla sugar


  • 200 grams butter

  • 170 grams granulated sugar

  • 3 tablespoons vanilla sugar


  • 150 g melted butter

  • 200 g granulated sugar

Instructions -

1. Crumble the yeast into a bowl.

2. Add room temp (finger warm) milk and mix until dissolved.

3. Pour into a mixer fitted with a dough hook.

4. Add the sugar, vanilla sugar, and saffron.

5. Add half of the flour, the butter, and mix until a very sticky dough forms.

6. Add the salt and the rest of the flour.

7. Mix on low/medium speed for about 15 min until the dough is stretchy and smooth.

8. Place the dough on a large floured surface.

9. Let rest for 15 min. Meanwhile, make your filling by mixing all three ingredients together.

10. Roll the dough into a large rectangle.

11. Spread out the filling into an even layer all across. (Make sure the filling is room temp, microwave it for a few seconds if it’s not spreading nicely)

12. Fold the dough into 3 layers on top of each other

You should have 3 layers of dough and 2 layers of filling.

13. Cut into 1 cm thick strips.

14. Roll into buns

15. Let rise at room temp for 1.5-2 hours.

16. Preheat oven to 220 C (430 F)

17. Bake the buns in the middle of the oven for 9-11 min, until golden brown.

18. Let the buns cool.

19. Brush each bun with melted butter and cover them in sugar. (Brush them one at a time so the butter doesn’t solidify before the sugar coating)


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