I love how these buns balance richness and fragrance. The saffron adds warmth and depth, the dough is soft and tender thanks to the slow rise and butter, and the sugar coating gives a perfect finish. They look beautiful twisted into spirals, and they taste just as impressive as they look. Even though the process takes time, it’s well worth every step—and most of it is hands-off.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
0.25 g saffron threads (roughly ¼ teaspoon)
10 g granulated sugar
30 g hot whole milk (for blooming saffron)
370 g bread flour
30 g granulated sugar
6 g instant dry yeast
6 g salt
Bloomed saffron mixture (from above, at room temperature)
155 g whole milk (at 80°F / 27°C)
1 large egg
65 g butter (cubed and softened at room temperature)
I grind the saffron threads with 10 g of sugar in a mortar and pestle until it forms a fine powder.
I stir in the hot milk and let it bloom for 15 minutes.
Prepare the Dough
In the bowl of a stand mixer, I combine the bread flour, sugar, yeast, and salt.
I add the saffron bloom, warm milk, and egg, then knead on low speed for about 10 minutes until a dough forms.
I add the cubed butter gradually, letting each piece incorporate before adding the next.
I knead for another 10–20 minutes until the dough is glossy and stretches without tearing (the windowpane test).
I shape the dough into a ball and place it in a lightly oiled bowl, covered with plastic wrap.
I let it rise at room temperature (ideally 80°F) for 1 hour, until it has increased by about 60%.
I then refrigerate the dough for 1–2 hours, until it’s fully doubled and chilled.
Make the Vanilla Butter Filling
I mix the softened butter, sugar, flour, and vanilla bean paste in a bowl until smooth.
Shape the Buns
On a floured surface, I roll the chilled dough into a 12×18-inch rectangle.
I spread the vanilla filling evenly across the dough.
I fold the short side of the dough over to meet the other side, creating a long, filled rectangle.
I cut the dough into 9 strips.
I stretch each strip slightly, twist it into a spiral, and coil it into a knot, tucking the ends underneath.
I place the buns on parchment-lined trays, cover loosely with plastic wrap, and let them rise at room temp for 30–45 minutes until puffy.
Bake
I preheat the oven to 350°F (180°C).
I brush the buns with an egg wash and bake for 12–15 minutes until golden brown.
Finishing Touches
Right after baking, I brush the buns with melted butter.
Once they’re cool enough to handle, I roll them in granulated sugar for that perfect sweet finish.
Servings and timing
Prep and rise time: About 3 hours Bake time: 12–15 minutes Total time: Approx. 3 hours 32 minutes Servings: 9 buns
Variations
Sometimes I add a bit of citrus zest (orange or lemon) to the filling for a brighter flavor. If I want a spiced twist, I mix in a pinch of cardamom or cinnamon with the sugar. For a more subtle look, I skip the sugar coating and dust with powdered sugar instead. If I want a dairy-free version, I swap the milk and butter for plant-based alternatives and use aquafaba or plant milk for the egg wash.
Storage/Reheating
These buns are best the day they’re baked, but I store leftovers in an airtight container at room temperature for up to 2 days. If I want to reheat them, I warm them in a 300°F (150°C) oven for 5–7 minutes. They can also be frozen unglazed—just thaw and reheat, then brush with butter and sugar before serving.
FAQs
What does saffron add to the buns?
Saffron gives a warm, slightly floral aroma and a golden color. It adds subtle complexity that pairs beautifully with the vanilla filling.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day ahead and refrigerate it overnight after the first rise. It makes shaping and baking the next day much easier.
Do I have to use a stand mixer?
While it helps, I can knead the dough by hand—it just takes longer (about 20–25 minutes total) to achieve that smooth, elastic texture.
Can I use all-purpose flour instead of bread flour?
I can, but the texture will be slightly softer and less structured. Bread flour gives a chewier bite, which I prefer for these buns.
How do I know when the buns are fully baked?
I look for a golden brown color and a slightly firm texture. If I tap the bottom of a bun, it should sound hollow.
Conclusion
Saffron sugar buns are a beautiful, bakery-style treat that I love baking when I want something extra special. The process is relaxing, the aroma is incredible, and the result is a soft, golden bun with a sweet, crunchy finish. Whether I serve them for brunch, holidays, or just because, they always bring joy to the table.
Make the Saffron Bloom: Grind saffron threads with sugar using a mortar and pestle. Stir in hot milk and let bloom for 15 minutes.
Prepare the Dough: In a stand mixer, mix flour, sugar, yeast, and salt. Add saffron bloom, warm milk, and egg. Knead with dough hook on low speed for 10 minutes until cohesive.
Add cubed butter gradually, kneading until fully incorporated. Continue kneading for 10–20 minutes until dough is smooth and passes the windowpane test.
Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise at room temp (ideally 80°F) for 1 hour until increased by 60%.
Chill dough in the fridge for 1–2 hours until fully doubled.
Make Vanilla Butter Filling: Combine softened butter, sugar, flour, and vanilla until smooth.
Shape the Buns: Roll chilled dough into a 12×18-inch rectangle. Spread filling evenly. Fold dough in half lengthwise. Cut into 9 even strips.
Stretch and twist each strip, then form into a knot and tuck ends underneath. Place on parchment-lined trays.
Cover loosely and let rise for 30–45 minutes at room temperature until puffy.
Bake: Preheat oven to 350°F (180°C). Brush with egg wash and bake 12–15 minutes until golden.
Finish: Brush warm buns with melted butter, then roll in granulated sugar once cool enough to handle.
Notes
Blooming the saffron deepens its flavor and color—don’t skip it!
Chilling the dough after partial proofing helps with shaping and structure.
These buns are best enjoyed the day they’re made but can be gently reheated the next day.
