Saffron Buns

For 10 buns.

Dough

	10 buns, g	Baker’s %
AP Wheat flour	600	100%
Milk	280	46.7%
Yeast	12	2.0%
Salt	7	1.2%
Unsalted Butter	80	13.3%
Large Eggs	100 (2 eggs)	16.7%
Sugar	100	16.7%
Total	1179	196.5 %

 ½ cup raisins, optional
½ tsp saffron threads

1.Mix 50 g milk with yeast and 1 tbsp (15 g) sugar. Let stand for 5 minutes or until yeast is fully dissolved.
2. Add butter, saffron (and raisins, if using) to remaining milk and heat until small bubbles appear around edge of pan. Remove from heat and cool until lukewarm.
3. Stir in remaining sugar, salt, and eggs,  yeast mixture, add flour and kneed.
4. Fermentation 1 hour or until double in size
5. Punch dough down and cut into 10 equal pieces. With your hands roll each piece into a strand about 10 inches long. Twist into a figure 8, pinching ends together. Place on prepared baking sheet, cover loosely with oiled plastic wrap and let rise again until puffed, about 1 hour. Brush with egg white.
6. Bake ~ 15 minutes @190 deg C. Cool on rack.