Eggless Saffron Clementine and Mixed Spice Buns | How to make Eggless Saffron Clementine and Mixed Spice Buns

By Jagruti D  |  24th May 2016  |  
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  • Eggless Saffron Clementine and Mixed Spice Buns, How to make Eggless Saffron Clementine and Mixed Spice Buns
Eggless Saffron Clementine and Mixed Spice Bunsby Jagruti D
  • Prep Time

    2

    Hours
  • Cook Time

    30

    mins
  • Serves

    6

    People

13

0





About Eggless Saffron Clementine and Mixed Spice Buns

Being Indian by origin I never forget to make over or tweak a recipe to make it more Indianized!

The delicious and mouthwatering Eggless Saffron Clementine and Mixed Spice Buns is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Eggless Saffron Clementine and Mixed Spice Buns is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Eggless Saffron Clementine and Mixed Spice Buns. Jagruti D shared Eggless Saffron Clementine and Mixed Spice Buns recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Eggless Saffron Clementine and Mixed Spice Buns. Try this delicious Eggless Saffron Clementine and Mixed Spice Buns recipe at home and surprise your family and friends. You can connect with the Jagruti D of Eggless Saffron Clementine and Mixed Spice Buns by commenting on the page. In case you have any questions around the ingredients or cooking process. The Eggless Saffron Clementine and Mixed Spice Buns can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Eggless Saffron Clementine and Mixed Spice Buns with other users

Eggless Saffron Clementine and Mixed Spice Buns

Ingredients to make Eggless Saffron Clementine and Mixed Spice Buns

  • Dry mixture for the dough
  • 3 cup strong white bread flour
  • 1 cup Wholewheat Flour
  • 1 tsp. Salt
  • 1 tsp. baking powder
  • 2 tbsp. fast action yeast
  • 4 tbsp. caster sugar
  • wet mixture
  • 6 tbsp. butter or margarine
  • 1 cup full fat milk
  • 1/4 cup single cream
  • 2 tbsp. flax seeds powder or meal
  • 1 tbsp. clementine zest
  • 1/4 tsp. saffron threads
  • For the filling
  • 6 tbsp. butter
  • 1/3 cup sugar
  • 1/3 cup golden brown sugar
  • A good pinch of salt
  • 3 tbsp. ground cinnamon
  • 2 tbsp. ground mix spice ( nutmeg, clove, ginger, cardamom and star anise )
  • 1 tbsp. zest of clementine or orange
  • 1/2 tsp. ground saffron
  • For Saffron Glaze
  • Pinch ground saffron
  • 2 tsp. cold water
  • 4-6 tbsp. icing sugar

How to make Eggless Saffron Clementine and Mixed Spice Buns

  1. Mix dry dough mixture and leave it aside.
  2. In a pan heat milk and cream, stir butter and flax seeds meal.
  3. Add zest and saffron.Pour in the milk mixture in to each bowl and stir well until it forms a soft and sticky dough.
  4. Tip the dough onto lightly oiled surface and knead the dough for 10 minutes. ( I used my food processor with dough hook )
  5. Transfer the both dough into two different lightly oiled bowl and cover with the clean kitchen towel for about 45 to 50 minutes in a warm place or until it doubles in size.
  6. For the filling mix all the ingredients and leave it aside.
  7. Assemble the bun
  8. Brush the cavity of a 12 muffin pan with the melted butter. Set aside to rest for 15 minutes. Coat the cavity with generous amount of sugar, remove the excess sugar by tapping and leave the pan aside.
  9. Tip out the risen dough on a clean and lightly floured surface.Dust your hands and rolling pin into flour.Roll it out into rectangle measuring 14"x10"x .
  10. Melt the 6 tbsp. butter and brush across the rolled the dough. Spread on saffron dough spread saffron sugar mixture evenly.
  11. Starting with the long edge, roll up the dough into long sausage shape. ( both dough )Gently roll with your hands and stretch up up to 16" .Cut into even pieces.
  12. Place cut pieces into sugar prepared muffin pan. Cover the muffin pan with clean kitchen towel and leave it in a warm place for 30 minutes or until buns puffed up.
  13. Mean while pre heat the oven to gas mark 4-5. Once buns are ready to go in the oven gently brush butter on them and sprinkle some demerara sugar.Place in the oven and bake for 18-20 minutes or until nice and brown.
  14. Remove from the oven and leave it in the pan for another 10 minutes. Turn out on the cooling rack
  15. Make saffron glaze by mixing everything and Drizzle saffron icing over the buns and let it set for 5 minutes.

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