Saffron vanilla custard cardamom buns

Shopping list

• 220 ml whole milk — 170ml + 50ml at 38 °C

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• 0.2 g saffron threads

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• 1 g ground cardamom

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• 50 ml double cream — heavy cream

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• 75 g sugar

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• 7 g instant yeast

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• 3 g salt

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• 165 g strong white bread flour

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• 385 g T45 flour — or just more strong white

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• 70 g unsalted butter — cubed and softened

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• 230 ml vanilla custard — recipe in the comments

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• 90 g unsalted butter — for the filling, softened

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• 80 g granulated sugar — for the filling

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• 1 g salt — for the filling

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• 0.5 g ground cardamom — for the filling

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• 1 unit egg — for egg wash

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• 30 ml boiling water — for syrup

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• 80 g granulated sugar — for topping

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Step by step

1. 1

   Start by making the saffron infusion: Crush saffron threads with 10g sugar using a mortar (or the back of a spoon in a small bowl) until broken down.

2. 2

   Add 50ml warm milk, stir and steep for 10– 15 minutes until bright yellow.

3. 3

   In the bowl of your stand mixer, add the saffron infusion, the rest of the milk, sugar, cream and yeast.

4. 4

   Then add both flours, cardamom and the salt. Mix on low for 3 minutes, then medium speed for 3 minutes.

5. 5

   Go back to low speed and add the butter little by little. Continue kneading for 10- 12 minutes more until smooth and the butter is fully incorporated.

6. 6

   Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for 75- 90 minutes until almost doubled (longer if left at room temperature).

7. 7

   Roll the dough into a 55×40 cm rectangle (roughly).

8. 8

   Spread the filling evenly over the dough.

9. 9

   Fold the dough twice (like a letter) - put in the freezer for about 10 minutes to make the shaping easier.

10. 10

    Slice into 8 long strips.

11. 11

    Twist each strip several times and shape into a roll. Place on baking trays lined with baking paper and let rise in a warm place for around 60 minutes, until puffy.

12. 12

    Preheat your oven to 175°C. Brush with the egg wash.

13. 13

    Bake for 16- 18 minutes until slightly golden - halfway through baking, gently push down the dough in the middle to create a well.

14. 14

    Brush with the syrup and sprinkle in the sugar while still hot.

15. 15

    Let them cool down before piping the custard.