Saffron Raspberry Rolls

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Using a bit of creativity, spices can be the perfect spark to elevate familiar comfort foods to new heights. This is especially true when they’re utilized in nontraditional ways. These rolls are elegant and exotic, using saffron to get their beautiful sunshine yellow color. Although saffron is subtle and floral, it has a buttery aspect that is perfect for baked goods.

Saffron threads are the stamen of the crocus flower, and it is the most expensive spice in the world. As a pairing to this precious flavor, we used raspberries as the filling for a tart fruity contrast. These decadent rolls are intriguing, yet still comforting, and will impress any crowd.

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  1. Sheri Bloch says:

    The recipe calls for 1 egg yolk and 1 T. milk, but neither are mentioned in the directions. I am assuming that these are mixed and used as a wash over the rolls before they bake in the oven. Is that correct?

  2. Lauren says:

    These are stunning, I’m so excited to try! It looks like they need about 4 hours of prep/ proofing time, any suggestions about how much/ which parts could happen the night before?

    • Jamie says:

      Instead of waiting two hours for the dough to double it can be made and kept in the fridge over night. Once assembled, let the rolls rest for an hour and then bake. The icing can also be made the day before. When needed, heat the icing up in the microwave for 30 seconds so it becomes spreadable.

  3. Shirlee Smith says:

    I’ve only used saffron once before. That recipe called for 1/4 teaspoon. I crushed up the threads somewhat, but considering how expensive it is, I didn’t crunch up enough to fit a 1/4 of a teaspoon compactly. The recipe was okay, but I didn’t get the big deal about saffron. It didn’t really turn my rolls all that yellow either.

    In this recipe it says a pinch. For me, that would be less than the amount that I crunched up for my 1/4 teaspoon. Would that be the right amount?

    By the way, do you ever think you will sell Mastic from Greece?

    • Jamie says:

      A normal pinch would equal about 1/4 teaspoon. It’s also very important that you steep the saffron for an hour in the warm milk. That will infuse the color in the milk which then make your dough yellow. If you don’t steep it for as long the color or flavor wont be as strong. Saffron is pricy but in order to get the rich flavor and color you need that amount. As for the mastic we don’t get enough request for it in order to have it in our inventory.

  4. Shirlee Smith says:

    Thanks so much for educating me about saffron. I think that I will try a fuller 1/4 teaspoon and bring up the warmth in the milk the next time. My milk was just above lukewarm. I didn’t steam it for an hour but more like 20 minutes.

    I was afraid to use too much because I was told it can be a little off-putting. Also, I was afraid of using too much because of price. I will throw a little caution to the wind the next time.

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