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Maple-cardamom saffron sticky buns from Ottolenghi at The New York Times by Yotam Ottolenghi

  • saffron
  • bread flour
  • maple syrup
  • vanilla extract
  • all-purpose flour
  • fast-acting yeast
  • coarse sea salt
  • cardamom pods

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Notes about this recipe

  • coryelizabeth on February 17, 2018

    These are incredible. The buns were light, fluffy, and perfectly cooked at 20 minutes. I added a teaspoon of "buttery sweet dough" extract when making the buns, but I'm sure they'd be delicious without it; the saffron is really a genius touch. I also added a small dribble of maple extract to the maple syrup, just to bring the maple flavor in balance with the cardamom. For the garnish, I used nigella seeds (this was terrific), but I'm betting sesame seeds would be really good, too. Finally, I found that the buns needed to removed from the pan and brushed on all sides with the syrup to promote the absorption. This recipe is really wonderful: different and yet comforting at the same time.

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