Glazed saffron buns from Crumb: The Baking Book (page 137) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anya_sf on December 13, 2018

    I added raisins. The dough was easy to work with, but differs from traditional Swedish St. Lucia bun dough in that it's leaner (not too much butter, hardly any sugar, no egg). The buns turned out breadier/chewier than the traditional ones, but had good saffron flavor. Traditional buns aren't glazed, but these need the glaze since the dough isn't sweet. We enjoyed them, although I prefer traditional St. Lucia buns.

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