Swedish Saffron Buns with Cardamom

Can’t believe its Christmas this weekend. The last 6-8 weeks has breezed through for us. 2 back to back family weddings, international travels, one to India, all the shopping that comes with weddings, and a small vacation in the mix. Like that was not enough we had a house full of guests before the holidays, My last guest left this weekend and finally we can exhale. It was all fun family time, but exhausting. Not much time for holiday sweets and cooking this year, but I’m ready to just relax, nest and cook simple food for the next few weeks with a couple of treats maybe, lets see how it goes!

I have been wanting to make these buns ever since I ate similar ones in Europe on my last trip. I fell in love with the beautiful flavor that reminded me of Indian desserts. I think they’re pretty close to what I ate, the addition of cardamom gives it that warm spiced aroma, even though these a popular classic treats in Scandinavia during Christmas I don’t see why one shouldn’t make them all winter.

Swedish Saffron Buns with Cardamom

• 2 cups a.p Einkorn flour or use spelt or regular
• 2 cups wholegrain Einkorn flour or spelt or regular
• 7 grams, about one tablespoon dry active yeast
• ½ teaspoon sea salt
• ½ -1 teaspoon saffron threads
• ½ teaspoon ground cardamom, optional but highly recomenneded
• 6 tablespoons really good quality organic unsalted butter
• 3/4-1 cup oat milk or regular milk
• 1/3 cup pure maple syrup
• 1/3 cup plain yogurt or greek yogurt
• ¼ cup raisins or cranberries
• 2 teaspoons milk or 1 egg yolk (for brushing)

Instructions

1. Mix both the flours, salt and set aside.
2. Warm 3/4th cup milk until warm to the touch and stir the yeast and saffron in a large mixing bowl and set aside.
3. Melt butter in the microwave or a small saucepan add the maple syrup, cardamom and mix until incorporated. Once cooled whisk in the yogurt.
4. Add the wet mixture to the flours. Stir with a wooden spoon until it is thick enough to knead with the hands. Add more flour or milk as needed until a soft dough has formed.
5. Cover the bowl with a dish towel and leave to rise in a warm place for 1-2 hours, or until the dough has doubled in size, is light and airy.
6. Transfer the dough onto a lightly floured surface and knead for a minute, form it into the shape of a log.
7. Divide equally into 12-14 equal pieces. Roll each piece into a long ½ inch mini. Roll both ends tight in opposite direction into an S-shaped bun. See image!
8. Place the buns on 2 parchment paper lined baking sheets allowing enough space for each of them to rise. Cover with a clean dish cloth and set aside in a warm spot to rise for about 30 mins.
9. Meanwhile, preheat the oven to 400°F. Brush the buns with milk or egg yolk and place one cranberry or raisin in each spiral on either ends.
10. Bake the buns until golden on top, about 10-12 minutes. Transfer to a wire rack to let cool slightly. Serve with a thin drizzle of honey, jam, or maple syrup if needed and freshly brewed coffee or tea.