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Are you looking for some on the go breakfast ideas? In today’s recipe I’ll share with you my favorite breakfast saffron buns. This is a slightly different take on a traditional saffron bun. Instead of sweet dried fruits, I used oat flakes. Yes, oats. This makes the buns slightly less sweet and more nutritious, ideal for breakfast. They go perfectly with a cup of coffee either plain, or buttered and with a slice of cheese.
Since these buns are intended for breakfast, I mixed quick cooking oats with the regular flour to add extra dietary fiber and nutrients. That being said, they still contain some sugar (like regular saffron buns), but only ¼ cup of granulated sugar and 2 tbsp. vanillated sugar. If you’re in Europe, vanillated sugar is available in most grocery stores. In North America you may be able to find it in European grocery stores, or on Amazon. I use the Dr. Oetker brand which comes in little yellow envelopes.
To get the essence out of the saffron, you first have to simmer it in some milk, preferably full fat. Remember, flavor components are usually fat soluble. The saffron provides a unique flavor, however it will turn the milk and buns quite yellow. This is normal.
These are yeast leavened buns, and they do require a bit of time to prepare. First you have to prepare the dough. Then you have to let it rise for 1-2 hours, after which you have to work it and divide it into 12 portions. Then you have to let them rise again, before baking for 20-25 minutes. As a result, it is best to make these buns in advance.
But don’t worry! They freeze very well. Just place 1-2 buns in a self-sealing freezer bag. When you’re busy, just grab one out of the freezer and you’re good to go.
If you want them for a picnic, make them the night before. You can store them overnight at room temperature, covered with a towel.
Here you have the recipe for the breakfast saffron buns:
Breakfast Saffron Buns
- 2 ½ cups (375 g/ 13 ¼ oz.) all-purpose flour
- 2 cups (200 g/ 7 oz.) quick cooking oats
- ½ stick (60 g/ 2 oz.) unsalted butter, room temperature and cubed
- ¾ cup (180 ml/ 6 ⅓ fl.oz.) milk, warm
- ½ cup (120 ml/ 4 ¼ fl.oz.) sour cream
- ¼ cup (60 g/ 2 oz.) granulated sugar
- 2 large eggs, room temperature
- 2 tbsp. vanillated sugar
- 1 pouch (8 g) instant yeast
- ½ tsp. saffron threads
- ½ tsp. salt
- 2 tbsp. flour for dusting the work surface
- 1 egg, beaten for brushing the dough
- Place the milk, saffron, and two teaspoons of sugar in a small potover medium heat and bring them to a simmer. Remove from heat and stir to dissolve the sugar. Set aside and allow to cool a little.
- In a mixing bowl, place the flour, oats, salt, granulated sugar, vanillated sugar, instant yeast, and whisk them well together.
- Make a well in the center of the flour mix and add the eggs, sour cream, and warm milk. Whisk them together to form a slurry, pulling in flour from the sides of the bowl. Add the soft butter and knead the dough until all butter is incorporated and mixture resembles a soft and sticky dough.
- Transfer dough into a lightly greased bowl and cover bowl with plastic wrap. Place it in a warm place and allow it to rise for 1-2 hours. The dough should be double in volume.
- Transfer the dough to a floured work surface. Fold the dough in on itself a few times to deflate it. Divide the dough into 12 equal parts. Shape each dough into a ball. Place the balls on a baking tray lined with parchment paper. Cover the tray with plastic wrap and let them rise for 30 minutes.
- Preheat oven to 180°C (350°F).
- Brush the dough balls with beaten egg. Bake it for 20-25 minutes, or until golden brown. Once baked, let them cool in the baking tray for 5-10 minutes. Transfer to a cooling rack.