Makassar Saffron Buns

Ingredients

In the original English recipe, Cornish Saffron Buns are made with ingredients like butter, sugar, and currants. However, in the Makassar adaptation, we incorporate local flavors by using coconut milk and palm sugar instead. The addition of saffron gives the buns a distinct aroma and vibrant color, which is characteristic of Makassar cuisine. We alse have the original recipe for Cornish Saffron Buns, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) palm sugar 1/4 cup (50g) palm sugar
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 teaspoon yeast 1/2 teaspoon yeast
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• 1 egg, beaten 1 egg, beaten
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 37g, 12g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, combine the saffron threads with 1 tablespoon of warm water. Let it steep for 10 minutes.
2. 2.
   In a large mixing bowl, combine the flour, palm sugar, yeast, and salt.
3. 3.
   In a separate bowl, mix the coconut milk, melted butter, and beaten egg.
4. 4.
   Add the saffron mixture to the wet ingredients and stir well.
5. 5.
   Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
6. 6.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
7. 7.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
8. 8.
   Punch down the dough and knead in the raisins.
9. 9.
   Divide the dough into 8 equal portions and shape each portion into a bun.
10. 10.
    Place the buns on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Bake the buns for 15-20 minutes, or until they turn golden brown.
13. 13.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar flavor profile.
• Saffron threads — To enhance the flavor and color, crush the saffron threads slightly before steeping them in water.
• Coconut milk — Use full-fat coconut milk for a richer taste and texture.
• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dough to prevent them from drying out during baking.

Tips & Tricks

• For a more pronounced saffron flavor, you can increase the amount of saffron threads.
• Serve the buns warm with a drizzle of honey for an extra touch of sweetness.
• These buns can be stored in an airtight container for up to 3 days. Warm them in the oven before serving to regain their freshness.
• Experiment with different dried fruits like chopped dates or dried cranberries for added variety.
• Enjoy these buns with a cup of Makassar-style ginger tea for a truly authentic experience.

Serving advice

Serve the Makassar Saffron Buns warm or at room temperature. They are perfect on their own as a snack or for breakfast. You can also serve them with a spread of butter or cream cheese for an indulgent treat.

Presentation advice

Arrange the Makassar Saffron Buns on a serving platter, showcasing their golden color. Dust them lightly with powdered sugar for an elegant touch. Serve them alongside a pot of Makassar-style tea for a visually appealing presentation.