Saffron Milk Buns
Iran's aromatic enriched bread rolls — shirmal (milk bread) infused with saffron and rosewater, pillowy-soft inside with a golden saffron glaze that makes them shine. Often studded with sesame or nigella seeds. The saffron-rosewater flavour is distinctly Persian and these are served at breakfast and celebrations.
- Total
- 50 min
- Serves
- 12
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Bloom saffron in hot water 20 minutes. Mix flour, yeast, salt and sugar. Add warm milk, eggs, saffron water and rosewater. Knead until smooth (8 min). Add softened butter; knead until glossy.
About 5 min
Cover; rise until doubled (1–1.5 hours).
About 14 min
Divide into 12 equal pieces. Roll into smooth balls. Place in a greased deep baking tray close together.
About 14 min
Second rise: 45 minutes until puffed and touching.
About 14 min
Brush with saffron-egg-honey glaze. Scatter seeds. Bake at 180°C/355°F for 18–20 minutes until golden and glossy. The saffron glaze creates the signature deep golden colour.
About 3 min
Nutrition per serving (estimate)
- Calories
- 220
- Protein
- 7 g
- Carbs
- 34 g
- Fat
- 7 g
- Fibre
- 1 g
- Sugar
- 8 g
- Sodium
- 200 mg
Contains: gluten, dairy, eggs, sesame
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Recipe by Boon Tools.