Fragrant, bright golden buns scented with saffron and cardamom, filled with delicate vanilla pastry cream — a comforting bake that melts on the tongue. Saffron gives the dough a warm hue and a subtle spice note, cardamom deepens the sweetness, and the cream stays silky and stable.
Ingredients
For the dough:
- Whole milk — 1 cup | 240 ml (including 3 tbsp | 50 ml for infusing the saffron)
- Saffron — 1 pinch
- Sugar — 2.8 oz | 80 g
- Instant dry yeast — 0.25 oz | 7 g
- Egg — 1
- Unsalted butter, softened — 2.5 oz | 70 g
- All-purpose flour — 3.8 cups | 450 g
- Ground cardamom — 1 tsp | 1 tsp
- Salt — 0.5 tsp | 0.5 tsp
For brushing and finishing:
- Egg — 1
- Milk — 1 tbsp | 1 tbsp
- Sugar or powdered sugar — 1–2 tbsp | 1–2 tbsp (optional)
Vanilla pastry cream:
- Whole milk — 0.85 cup | 200 ml
- Vanilla extract — 1 tsp | 1 tsp
- Egg yolks — 2
- Sugar — 1.6 oz | 45 g
- Cornstarch — 0.7 oz | 20 g
- Unsalted butter — 0.7 oz | 20 g
Step-by-step recipe
- Infuse the saffron. Warm 3 tbsp | 50 ml of the milk almost to a boil, remove from the heat, add the pinch of saffron, and leave to infuse for 10–15 minutes, then cool to lukewarm.
- Make the pastry cream. In a saucepan, gently warm the remaining 0.85 cup | 200 ml milk with the vanilla, without letting it boil. In a bowl, whisk the yolks with the sugar and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly, then return everything to the saucepan.
- Thicken the cream. Cook over medium heat, whisking continuously, until thickened, about 4–5 minutes. Remove from the heat and whisk in the butter until smooth.
- Cool. Transfer the hot cream to a shallow bowl, cover the surface with plastic wrap, and chill completely, preferably overnight. Before using, pass the cream through a sieve for the smoothest texture.
- Prepare the dough base. Warm the remaining milk (about 0.8 cup | 190 ml) to 86–95°F | 30–35°C. Add the sugar and yeast, stir, and leave for 10 minutes until foamy.
- Knead the dough. Add the egg, the saffron-infused milk, cardamom, and salt to the yeast mixture. Add the flour in batches, kneading into a soft dough. Work in the softened butter and knead for 8–10 minutes, until smooth and elastic.
- First rise. Place the dough in a lightly greased bowl, cover, and leave at room temperature for 60–90 minutes, until doubled in size.
- Divide and shape. Punch down the dough, divide into 12 equal pieces (about 2.5–2.6 oz | 70–75 g each), roll into balls, and rest for 10 minutes under a towel.
- Shape with the cream. Flatten each ball into a round, spoon in 1 tbsp of pastry cream, pinch the edges closed carefully, and place seam-side down on a parchment-lined baking sheet.
- Second rise. Cover and let rise for 30–40 minutes. Meanwhile, preheat the oven to 356°F | 180°C.
- Brush and bake. Whisk the egg with 1 tbsp milk, brush over the buns, and sprinkle with sugar if desired. Bake for 15–18 minutes, until deeply golden.
- Cool and serve. Transfer to a rack and let cool slightly. Dust with powdered sugar if desired. Serve any remaining cream on the side or pipe it in later with a pastry bag.
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Tips and variations
- Saffron can be replaced with safflower or a pinch of turmeric for color, but the flavor will be different: this is only a color substitute.
- It is best to grind the cardamom just before mixing for a brighter aroma.
- Dough texture: it should be soft and slightly tacky. If it feels very sticky, add 1–2 tbsp flour; if too firm, add 1–2 tbsp milk.
- Cream: keep whisking and do not let it boil so it stays smooth and lump-free.
- Storage: the buns keep well for 1–2 days in a container in the refrigerator. Reheat for 3–4 minutes at 300°F | 150°C or 15–20 seconds in the microwave.
- Freezing: unfilled shaped buns can be frozen after shaping; buns with cream should be frozen only after baking and complete cooling, for up to 1 month.
Nutrition facts (per bun)
| Calories | 290 kcal |
| Protein | 6 g |
| Fat | 10 g |
| Saturated fat | 6 g |
| Carbohydrates | 42 g |
| Sugars | 15 g |
| Fiber | 1 g |
| Sodium | 160 mg |
FAQ
What can I use instead of saffron if I don’t have any?
For color, use a pinch of turmeric or safflower. The flavor will be different: this is only a color substitute, while saffron has a unique aroma.
Can I use fresh yeast?
Yes. Replace 7 g of instant dry yeast with 20–21 g fresh compressed yeast. Dissolve it in warm milk with the sugar and let it foam.
The cream is too thick — what should I do?
Transfer it to a bowl and whisk in cold milk 1 tbsp at a time until the texture is right. If needed, warm briefly over very low heat, without boiling.