Saffron vanilla custard cardamom buns

Name: Saffron vanilla custard cardamom buns
Prep time: 16 min
Cook time: 18 min
Total time: 169 min
Yield: 8
Ingredients: 220 ml whole milk (170ml + 50ml at 38 °C); 0.2 g saffron threads; 1 g ground cardamom; 50 ml double cream (heavy cream); 75 g sugar; 7 g instant yeast; 3 g salt; 165 g strong white bread flour; 385 g T45 flour (or just more strong white); 70 g unsalted butter (cubed and softened); 230 ml vanilla custard (recipe in the comments); 90 g unsalted butter (for the filling, softened); 80 g granulated sugar (for the filling); 1 g salt (for the filling); 0.5 g ground cardamom (for the filling); 1 unit egg (for egg wash); 30 ml boiling water (for syrup); 80 g granulated sugar (for topping)

by Instagram

Why some badges are missing

Not vegan: whole milk → try oat milk
Not gluten-free: strong white bread flour → try gluten-free plain flour
Not dairy-free: whole milk → try oat milk
Not egg-free: vanilla custard
Not low-FODMAP: strong white bread flour → try gluten-free plain flour
Not low-GI / diabetic-friendly: sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: whole milk → try rice milk

Based on listed ingredients — always check labels for allergies.

↳ Imported from Instagram

About this recipe

Soft, sweet cardamom-spiced buns enriched with saffron and filled with vanilla custard, these Swedish-inspired treats are perfect for afternoon tea or as a special breakfast alongside coffee.

Prep

16m

Cook

18m

Rest

135m

Serves

Rating

—

Total time · 34m

Ingredients

Kitchen Help

Shopping list

220 ml whole milk — 170ml + 50ml at 38 °C
0.2 g saffron threads
1 g ground cardamom
50 ml double cream — heavy cream
75 g sugar
7 g instant yeast
3 g salt
165 g strong white bread flour
385 g T45 flour — or just more strong white
70 g unsalted butter — cubed and softened
230 ml vanilla custard — recipe in the comments
90 g unsalted butter — for the filling, softened
80 g granulated sugar — for the filling
1 g salt — for the filling
0.5 g ground cardamom — for the filling
1 unit egg — for egg wash
30 ml boiling water — for syrup
80 g granulated sugar — for topping

Instructions

Step by step

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
Add 50ml warm milk, stir and steep for 10– until bright yellow.
3
In the bowl of your stand mixer, add the saffron infusion, the rest of the milk, sugar, cream and yeast.
4
Then add both flours, cardamom and the salt. Mix on low for , then medium speed for .
5
Go back to low speed and add the butter little by little. Continue kneading for 10- more until smooth and the butter is fully incorporated.
6
Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for 75- until almost doubled (longer if left at room temperature).
7
Roll the dough into a 55×40 cm rectangle (roughly).
8
Spread the filling evenly over the dough.
9
Fold the dough twice (like a letter) - put in the freezer for about to make the shaping easier.
10
Slice into 8 long strips.
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 , until puffy.
12
Preheat your oven to 175°C. Brush with the egg wash.
13
Bake for 16- until slightly golden - halfway through baking, gently push down the dough in the middle to create a well.
14
Brush with the syrup and sprinkle in the sugar while still hot.
15
Let them cool down before piping the custard.

Per serving

serves 8

Calories

500kcal

Protein

9.5g

Carbs

73.2g

Fat

22.8g

Fibre

2.3g

Sugar

28.3g

Sodium

250mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#baking #buns #snacks #dessert #cakes