7g active dry yeast
55g warm water,
55g cup sugar
55g unsalted butter, melted
58g heavy cream
60g whole milk
1/4 teaspoon crushed saffron threads
1 eggs, room temperature
250g cups all-purpose flour
2 tablespoons milk
Swedish pearl sugar
- In the bowl of my Kitchenaid, combine the yeast in the warm water; stir gently and briefly with a fork. Add 1 tablespoon of the sugar; stir again. Let mixture stand until the yeast foams, about 5 minutes. Then add the remaining sugar, butter, cream, milk, saffron, salt and eggs. Using the paddle attachment and beat well on medium-low speed until combined. Remove paddle attachment from mixer and fit with the dough hook. Add flour 1 tablespoon at a time mixing well with each addition to keep the dough smooth and satiny. You may not need to use all of the flour.
- Cover and refrigerate for a minimum of 2 hours, or up to 24 hours.
- Preheat oven to 180oC. Line two baking sheets with parchment paper.
- Turn dough out onto a lightly floured surface and cut into about 8 even pieces (about 2-inches square). Roll each square into a long rope, about 12-inches long. Curl each end of a rope in opposite directions, creating an "S" shape (or a backward "S" shape). Lift the bun onto the parchment; repeat curling with remaining dough ropes.
- For the glaze, beat the egg in a condiment cup and stir in the milk. Brush each bun with the glaze then sprinkle over pearl sugar. Place sheets in a warm place to rise until doubled, about 45 minutes
- Bake for 15 minutes, or until golden brown and puffy.