Oppskrifter: Svensk safranbolle på pinne

How about cozy opportunities outdoors in front of the fire and make your own bun in the form of grilled saffron bun on a stick. Imagine stick bread but with saffron in the dough, just spin the dough around the stick, fire for about 5 minutes and then brush on a little melt butter and then sprinkle with sugar.

Saffron dough

1 g saffron (preferably pistils)
2 tablespoons alcohol
50 g eco yeast (25 gr if you ferment overnight)
5 dl eco milk
150 g room temperature eco butter
2 dl eco sugar
1 teaspoon salt
13 dl eco wheat flour of good variety/spring wheat flour
2 dl raisins or other dried berries

Do this

Put the saffron in a cup with 2 tablespoons of alcohol for a while before you bake

Melt the butter together with the saffron, add the milk and lukewarm to 30-37 degrees. (If you are going to use the dough the next day, then make the dough with cooled milk and butter)

Crumble the yeast in a bowl, pour over the dough liquid as well sugar and mix until the yeast has dissolved.

Mix in almost all the flour as well as the salt and work the dough until it releases easily from the edges. Let rise to double size, about 30-60 minutes or plastic bowl and leave to rise overnight in the fridge).

Let ferment to double size, about 30-60 minutes or plastic bowl and leave to rise overnight in the fridge)

Roll the dough thinly on a stick and grill for at least 5 minutes. Melt butter over the fire in a small saucepan, brush on butter and sprinkle on sugar.

Good luck and hope you get a cozy time outdoors!