Saffron buns, with thanks to @jammy for the suggestion (referencing the thread What Did Santa Bring). I went with the version from Magnus Nilsson’s The Nordic Baking Book (p. 276), using the master sweet dough recipe (Tove’s Version p. 258).
The author recommends using pre-ground saffron, but I was generously gifted at Christmas a jar of Top Negin saffron threads (fresh off the plane from Turkey), and I wanted to use that. I toasted the saffron in the oven, ground it with a mortar and pestle, and then soaked it in a spoonful of vodka overnight, as per the recipe.
I added the saffron mixture to the warm milk-and-butter mixture when mixing the dough, along with a pinch each of cinnamon and cardamom. Further, the author calls for “a handful” of currants. Well, I have small-ish hands but love currants, so I went with 10 T. of currants - soaked overnight - for 700 grams of dough (a half-recipe going by the book). Next time I’ll go with 8 T, as I had to work in the last few by hand. I kneaded the currants into the dough, whereas the author places them strategically on top the buns.
Lastly, I added a sugar glaze to half the buns - and egg wash to the other half – before baking.
These came out oh-so-good! I’m pleased to have made them, and will make them again.
