Indulge in the rich, aromatic flavors of saffron with these luxurious saffron cream buns. Inspired by traditional Scandinavian saffron buns, this recipe takes the experience to a new level by pairing soft, golden brioche buns infused with saffron’s warm, floral notes with a light and airy custard cream filling. The custard cream combines the silky depth of vanilla custard with the pillowy lightness of whipped cream, creating a dreamy texture that melts in your mouth. These buns are perfect for festive gatherings, special breakfasts, or as a show-stopping dessert around the holiday season. Enjoy the delicate balance of flavors and textures in every bite.
Why this recipe works
- Balanced Saffron Flavor: By infusing the dough with just the right amount of saffron, the buns capture a delicate floral aroma without overpowering the palate, letting the custard cream shine alongside it.
- Rich, Buttery Brioche Dough: The brioche base creates a soft and slightly sweet bun that holds up well to the creamy filling, giving each bite a satisfying contrast between light and rich textures.
- Airy Custard Cream Filling: Blending equal parts custard and whipped cream results in a filling that’s luxuriously smooth but also light, adding a luscious texture that complements the fluffy bun.
- Ideal for Special Occasions: The golden saffron color and indulgent filling make these buns a beautiful, festive treat that’s perfect for holidays, gatherings, or a dessert.
- Make-Ahead Friendly: The buns and custard can be prepared in advance, allowing for easy assembly when you’re ready to serve, so you can enjoy these treats without last-minute stress.
Recipe video for Saffron Cream Buns
Saffron Cream Buns
A festive holiday version of Swedish Cream Buns, with saffron brioche and fluffy custard cream
Ingredients
Dough
- 15 g yeast
- 0.5 g saffron
- 125 g (125 ml) milk 3%
- 200 g (3 1/2 ) ägg
- 500 g bread flour
- 70 g granulated sugar
- 1 tsp salt
- 275 g butter cold
Custard
- 500 ml milk 3 %
- 1 vanilla pod
- 100 g granulated sugar
- 40 g corn starch
- 90 g (6) egg yolks
- 25 g butter
Custard Cream
- 1 part (in grams) custard
- 1 part (in grams) whipped cream
Topping
- melted butter
- granulated sugar
Instructions
Dough
- Mix all ingredients except sugar salt and butter, for about 5 minutes with dough hook. Cover and leave to rest for 45 minutes at room temperature.
- Slowly mix in granulated sugar and then salt with dough hook. Knead the dough for about 12 minutes until strong gluten has developed.
- First add 1/3 of the cold butter, let the machine run for 3 minutes and repeat twice more with the remaining butter. It's important that the butter is cold as we need to work in lots of butter without ruining the dough.
- Knead the dough until it is glossy and elastic. Cover and leave at room temperature for 30 minutes. Then place in the fridge for 16-24 hours to cold ferment.
- Remove from the fridge, then shape into 60 g balls while the dough is still cold. because of the high butter content, the dough will "melt" if you work it too much with your hands. Use flour if it is too sticky to form balls.
- Place on lined baking sheets with enough space to proof. Cover with damp towels and leave to rise in a warm place until double in size, about 90 minutes but could be more or less depending on temperature/humidity.
- Set the oven to 180 C fan.
- Bake one sheet at a time on middle rack for about 10 minutes. Let the buns cool on a wire rack.
Custard
- Place milk, vanilla pod and 1/3 of the sugar in a pot, bring to a boil while stirring. Remove from heat.
- Mix remaining sugar, egg yolks and cornstarch. Pour in some of the warm milk and whisk together. Pour the mixture into the milk and place over heat again, whisk until thickened and bubbles just start to appear. Remove from heat.
- Place the butter in a bowl and sift the custard through a fine strainer over the butter. Stir and mix in the butter. Cover while warm with cling wrap directly onto the surface to avoid skin developing on top.
- Place in the fridge immediately and let cool completely.
Custard Cream
- Whip together equal parts of custard and whipped cream just before serving. The whipped cream shouldn't be too firm.
Assembly
- Brush the buns with melted butter and roll them in sugar. Make a small hole from the top at the center using a wooden skewer or similar. Fill a piping bag with the custard cream and fill the buns. Add some extra cream on top to cover the hole.
- The buns are best served freshly assembled. You can freeze the buns when cooled and thaw them, brush with butter, dip in sugar and fill them with custard cream at a later time.
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