Name: Eggless Saffron Clementine and Mixed Spice Buns recipe by Jagruti D at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 6
Ingredients: Dry mixture for the dough; 3 cup strong white bread flour; 1 cup Wholewheat Flour; 1 tsp. Salt; 1 tsp. baking powder; 2 tbsp. fast action yeast; 4 tbsp. caster sugar; wet mixture; 6 tbsp. butter or margarine; 1 cup full fat milk; 1/4 cup single cream; 2 tbsp. flax seeds powder or meal; 1 tbsp. clementine zest; 1/4 tsp. saffron threads; For the filling; 6 tbsp. butter; 1/3 cup sugar; 1/3 cup golden brown sugar; A good pinch of salt; 3 tbsp. ground cinnamon; 2 tbsp. ground mix spice ( nutmeg, clove, ginger, cardamom and star anise ); 1 tbsp. zest of clementine or orange; 1/2 tsp. ground saffron; For Saffron Glaze; Pinch ground saffron; 2 tsp. cold water; 4-6 tbsp. icing sugar

Ingredients Serving: 6

Dry mixture for the dough
3 cup strong white bread flour
1 cup Wholewheat Flour
1 tsp. Salt
1 tsp. baking powder
2 tbsp. fast action yeast
4 tbsp. caster sugar
wet mixture
6 tbsp. butter or margarine
1 cup full fat milk
1/4 cup single cream
2 tbsp. flax seeds powder or meal
1 tbsp. clementine zest
1/4 tsp. saffron threads
For the filling
6 tbsp. butter
1/3 cup sugar
1/3 cup golden brown sugar
A good pinch of salt
3 tbsp. ground cinnamon
2 tbsp. ground mix spice ( nutmeg, clove, ginger, cardamom and star anise )
1 tbsp. zest of clementine or orange
1/2 tsp. ground saffron
For Saffron Glaze
Pinch ground saffron
2 tsp. cold water
4-6 tbsp. icing sugar

Instructions

Mix dry dough mixture and leave it aside.
In a pan heat milk and cream, stir butter and flax seeds meal.
Add zest and saffron.Pour in the milk mixture in to each bowl and stir well until it forms a soft and sticky dough.
Tip the dough onto lightly oiled surface and knead the dough for 10 minutes. ( I used my food processor with dough hook )
Transfer the both dough into two different lightly oiled bowl and cover with the clean kitchen towel for about 45 to 50 minutes in a warm place or until it doubles in size.
For the filling mix all the ingredients and leave it aside.
Assemble the bun
Brush the cavity of a 12 muffin pan with the melted butter. Set aside to rest for 15 minutes. Coat the cavity with generous amount of sugar, remove the excess sugar by tapping and leave the pan aside.
Tip out the risen dough on a clean and lightly floured surface.Dust your hands and rolling pin into flour.Roll it out into rectangle measuring 14"x10"x .
Melt the 6 tbsp. butter and brush across the rolled the dough. Spread on saffron dough spread saffron sugar mixture evenly.
Starting with the long edge, roll up the dough into long sausage shape. ( both dough )Gently roll with your hands and stretch up up to 16" .Cut into even pieces.
Place cut pieces into sugar prepared muffin pan. Cover the muffin pan with clean kitchen towel and leave it in a warm place for 30 minutes or until buns puffed up.
Mean while pre heat the oven to gas mark 4-5. Once buns are ready to go in the oven gently brush butter on them and sprinkle some demerara sugar.Place in the oven and bake for 18-20 minutes or until nice and brown.
Remove from the oven and leave it in the pan for another 10 minutes. Turn out on the cooling rack
Make saffron glaze by mixing everything and Drizzle saffron icing over the buns and let it set for 5 minutes.

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