Do you feel like giving yourself a sweet treat on weekends? If you prefer brioches to sweeter cakes and pastries, you are in luck! These saffron sugar rolls They are the perfect complement to a good cup of coffee and look at the color!
They eat with their eyes, right? I can assure you that its flavor will not disappoint you. The dough is delicious, and that fine butter and vanilla layer that they use as filling gives them an extra touch of flavor, subtle but important. Will you dare to prepare them?
We are not going to deceive you, it takes time. pastry is like that, grateful but expensive as far as time is concerned. Because in reality the work is not as much as the time necessary to wait for the slight mass and the yeast do their work. If this doesn't hold you back, go ahead!
Ingredients
saffron sweetened milk
- 12-15 strands of saffron
- 10 g. of sugar
- 30 g. hot whole milk
For the dough
- 370g. flour for bread
- 30 g. of sugar
- 6 g. instant dry yeast
- 6 g. of salt
- 155g. whole milk at room temperature
- Saffron sweetened milk*
- 1 egg L
- 65g. butter, cubed and at room temperature,
butter filling
- 75 g. butter at room temperature
- 50 g. of sugar
- 1 teaspoon of flour
- 1 teaspoon vanilla paste
topping
- 1 egg
- melted butter
- Sugar
Step by step
- To begin with prepare the sweetened milk working the saffron in a mortar. Once broken, add the sugar and continue working until it is colored. Then add the milk, mix and let stand for 15 minutes.
- Then get on with the dough. To do this, place all the ingredients except the butter in the bowl of the food processor. Work 10 minutes at low speed with dough attachment until all ingredients are combined. After, add the butter cube by cube and continue to work the dough for 10-20 minutes at medium speed until it is smooth, elastic and you can stretch it between your fingers without breaking it. Don't have a robot or the right utensil? Once you have integrated the butter, you can knead by hand until you achieve a dough with the same characteristics. Of course, remember to do it in sections of 2 minutes, resting for about 6 minutes later.
- Place the dough in a bowl, cover it with a damp cloth and let the dough rise for an hour or until it has grown 60%. Then, take it to the fridge until it has doubled its volume, between one and two hours.
- Has the dough risen yet? Prepare the butter filling Mixing all the ingredients in a bowl and reserve.
- It's time to shape the buns! For it roll out the dough until you achieve a rectangle of about 45×30 cm.
- then with a knife spread the butter filling for its surface. And once done, take the dough by one of its shorter sides and fold it in half covering the filling.
- You already have it? Now divide the dough into 9 strips and then, stretch each of these strips at the same time that you roll them up, turning each of the ends in the opposite direction.
- Then create a roll with them, rolling the strip on itself from the inside out as in the photo, on a tray lined with baking paper. Keep in mind that the final tip will have to be placed under the roll so that it does not separate when baked.
- When you have the 9 rolls formed, cover them with a cloth and let rise for 45 minutes.
- Next, paint them with the beaten egg (reduced with a few drops of water) and take it to the oven. Bake at 180ºC for 13-16 minutes, until the sugar rolls begin to brown on the bottom.
- Then take the saffron sugar rolls out of the oven and brush them with the butter.
- To finish, and when you can take them by hand but while they are still hot, coat them in sugar.
- Finished! Let the saffron sugar rolls cool completely and enjoy them with a good coffee, tea or chocolate.
