Cooking with stevia – Saffron bun
- 50 g fresh yeast
- 5 dl milk
- 150 g butter or margarine
- 250 g sour cream
- 3/4 dl stevia tabletop sweetener (Note: this recipe uses one that is twice as sweet as sugar)
- 1 g saffron
- 1 tsp salt
- 1,6 l flour
- 1 egg
Crumble the yeast into a bowl. Heat the milk and butter to 37 degrees. Pour a little of the butter and milk mixture into the bowl until all the yeast has dissolved. Add the remaining dough mixture.
Mix in the sour cream, stevia, saffron and salt. Add almost all flour and work the dough until it is smooth and shiny. Add more flour if needed. Let rise covered for about 1 hour, or until hit has doubled in size. Preheat oven to 225 degrees Celsius.
Put the dough on a floured work table and knead for a few minutes. Divide it into 30 pieces. Roll out the pieces to finger-thick lengths and curl the ends into spirals going opposite ends, forming an overall S-shape. Place them on a baking sheet, greaser or covered with parchment paper. Garnish with raisins and let rise, covered, for about 45 minutes or until doubled in size. Brush the buns with a beaten egg to give it a crisp exterior. Bake in the oven for 5-8 minutes. Let cool on a rack and then enjoy!