Recipe: Saffron Braid Bun step by step with pictures | Handy.Recipes

Saffron Braid Bun

Cooked Saffron Bun

Nutritional Value

A fragrant, muffin bun with natural saffron and curd and lemon cream! Prepare your loved ones for the weekend tea table! The idea for the bun and the way of molding it I borrowed from a beautiful girl. Her name is Svetlana (Swet 1), she makes yeast and muffin pastries "magical"! Congratulations to the site "COOKBOOK" on its anniversary! Happy 7th anniversary!!! Help yourself, dear guests!!!

Author of the recipe

Ingredients for bun "saffron braid":


  • Wheat flour / Flour - 500 g
  • Whey - 200 ml
  • Yeast (pressed) - 25 g
  • Cane sugar (unrefined from MISTRAL) - 120 g
  • Vanilla sugar - 10 g
  • Chicken egg - 1 pc
  • Butter - 50 g
  • Saffron (natural) - 3 g
  • Salt - 1/4 teaspoon

Lemon Custard

  • Lemon - 2 pcs
  • Butter - 50 g
  • Cane sugar (unrefined from MISTRAL) - 50 g
  • Chicken egg - 1 pc

Cheese and lemon filling

  • Cheese curd - 350 g
  • Cane sugar (unrefined from MISTRAL) - 70 g
  • Sour cream - 70 g

How to cook bun "saffron braid" step by step with photos

... ingredients for the dough... Take the butter and egg out of the fridge beforehand.

Batter: In a mixing bowl (~3 liters), crumble pressed yeast, add 1 teaspoon sugar (of the total), pour heated (40 degrees) whey, stir with a whisk, add ~50 g. flour (from total amount), mix, bowl "cover" cling film, put in a warm place for 15-20 minutes. Pour the saffron into a small bowl, pour in 1 tablespoon of hot water.

Dough: When sourdough has risen, mix in cane and vanilla sugar, salt, saffron, egg (set aside ~ 1/4 of the yolk to grease the top, add a little milk to the yolk, put it in the fridge) and soft butter, add the rest of the flour, knead into a soft, very manageable mixture "malleable", simply " puffing" in your hands a soft and fluffy dough.

Place "ball" Place in a kneading bowl, cover with clingfilm and keep warm for 1.5 hours.

... ingredients for lemon custard...

Lemon Custard: Wash the lemons well, grate the zest, squeeze the juice. In a small saucepan, pour sugar, add butter, egg and 2 tablespoons of lemon juice. Heat the contents of the saucepan over low heat, stirring constantly and vigorously. Bring the boiling mass to the boil (stirring) for 2-3 minutes. Cool the finished cream (place the pan with the cream in a bowl of cold water, stir until completely cooled.

... products for the curd and lemon cream... Cream of cottage cheese and lemon: Mix cottage cheese with cane sugar, lemon juice, sour cream and lemon custard, add flour, mix well.

... dough "sourced", Cream mixed, make a "scythe"...

Sprinkle the dough on a work surface (sprinkle some flour on a silicone mat), divide the dough in half (you will have two rolls). Roll out the dough into a rectangle ~ 30*40 cm., Place half of lemon-cheese curd filling in the middle (as pictured). Roll up one by one the notched strips,"slant".

Prepare the second part of the dough in the same way, transfer the rolls to a baking tray, on a non-stick mat, cover with a towel, allow the rolls to rise, about 40-50 minutes.

Before baking, brush the top of the rolls with the egg yolk and sprinkle with crystal brown sugar. Bake in a preheated 180 degrees oven for about 25-30 minutes.

Enjoy your tea time!!!

Nutritional Value:

Whole Dish:
4778.1 Calories
121.3 g
185.3 g
660.7 g
248.9 Calories
6.3 g
9.7 g
34.4 g

Salt, Lemon, Flour, Butter, Eggs, Sour Cream, Cheese, Vanilla, Yeast, Vanilla sugar, Cane Sugar, Saffron, Cakes, Whey, Dough, Bakeries

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