Sweet Saffron Buns

01Method

1. 1

   Pour boiling water over the saffron with a pinch of salt in a small bowl and leave to steep for 8 hours or overnight.

2. 2

   Break the cake yeast into a small bowl, then dissolve it in warm water with a pinch of sugar and set aside.

3. 3

   Combine the cup of sugar, salt, and nutmeg together in a large mixing bowl.

4. 4

   Warm the milk in a small saucepan over medium heat until it just starts to bubble, about 5 minutes, then remove from heat and let cool for 5 minutes.

5. 5

   Whisk the saffron-infused water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl, then mix in the eggs until evenly combined.

6. 6

   Pour both the yeast mixture and the milk mixture into the sugar mixture and stir well. Incorporate the flour gradually, half a cup at a time, mixing between each addition. Fold in the raisins and currants, then knead the dough thoroughly. Transfer to a greased bowl, cover with plastic wrap, and let rise until doubled, 1 to 2 hours.

7. 7

   Heat the oven to 350°F (175°C) and grease two 9x12-inch baking pans.

8. 8

   Turn the risen dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into 12 even balls and place them in the prepared pans. Let the dough rise again for 30 minutes to 1 hour.

9. 9

   Bake in the preheated oven until the buns are golden brown, about 30 minutes.