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Vanilla Saffron Rolls

Remember my post about traditional bread called lussekatt for Christmas in Sweden?  This one is very similar to that. Because I want to get rid of left over saffron in my cupboard. I don’t dislike it, but not a big fan either. One of the reason maybe because its expensive :p

I might screwed my self if I like this particular spice. The most expensive spice in the world. What the??? Really, I don’t understand. I don’t get it why this is really that expensive. Just so you know, I’m not that type of woman who likes to spend money. My mum most of the time sometimes gets angry with me when I was a single. Just because I’m so frugal, even for food, I always skipped eating good and healthy food and eat instant noodle instead. So my family used to call me Gober (that’s Uncle Scrooge in Indonesian). They said, I’m pretty much like him :p

I like to make sweet breads like this in the weekend. Make lots of them and store in the freezer, so when you run out of snacks or something to munch, you just need to reheat this babies in the microwave. And you have something for your tea time 🙂

Back to the recipe 😛


16 dl flour

1 1/2 dl sugar

15 grams dried yeast

500 ml milk

150 grams butter

250 grams kesella 10%

1 gram saffron

1 egg


For filling:



Vanilla sugar

How to:

– Put milk and butter together in a bowl. Heat in microwave until butter melted. Add in saffron and yeast and let it sit for at least 5 minutes. Make sure milk mix not to hot otherwise it will “kill” the yeast. Temperature should be around 40 to 45 C.

– In mixer bowl, add flour, kesella , egg and sugar. Mix.

– Add milk mixture to flour mixture and knead for 5 to 10 minutes in medium speed. Or you can use your hands of course, but I’m lazy so I always use my standing mixer to make any kind of bread :p

– Let it rest for 40 to 60 minutes.

– Take the dough and push out all the gas inside it. Knead with hands for 1 minutes. Then split into two.

– Flatten the dough with rolling pin, you want to have rectangular shape. Don’t roll too thin though, because then you’ll have crispy bread hehehe.

– Spread butter all over it. Then sprinkle sugar mixture all over the surface.

– Roll and cut as desire.

– Let it rest again for 30 to 45 minutes.

– Brush with egg wash ten sprinkle with pearl sugar (if you don’t have pearl sugar, just use caster sugar)

– Bake for 10 to 15 minutes in 175 C.

note: In the picture you see I made with almonds too. For that one, you only need to add almond powder for filling and sprinkle almond flakes on top of the buns.

Happy baking!


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