Saffron Raspberry Rolls
- Details
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.
Saffron Raspberry Rolls
Ingredients
- 1 cup milk warm milk
- 1 large pinch of saffron
- 3/4 cup butter
- 1 package yeast, active dry or compressed
- 2 eggs, beaten
- 1/2 cup sugar
- 1/2 teaspoon Kosher salt
- About 5 cups unsifted all-purpose flour
- 2 1/2 cups raspberry jam
- 1 pint of raspberries tossed in 2 tablespoons of cornstarch
- 1 egg yolk
- 1 tablespoon milk
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 vanilla bean, split and cut in half
- Pinch of salt
- 1/4 cup milk of choice
Instructions
- Warm the milk, then add the saffron and let it sit for an hour until bright yellow.
- Melt butter and set aside to cool. Dissolve yeast in warm saffron milk.
- In a large mixing bowl combine beaten eggs, saffron infused milk, sugar, salt, yeast mixture, and 1/2 cup melted butter.
- Stir in enough flour to a point where the dough no longer sticks to your fingers (less than 5 cups)
- Turn onto a floured board and knead until dough is smooth. Shape into a ball and place in a greased bowl; cover. Put in a warm place and let rise until doubled in bulk, about 2 hours.
- Preheat oven to 375 degrees.
- Divide the dough in half and roll one half out on a floured surface to about a 12x8 inch rectangle. Spread 2 tablespoons of the melted butter evenly over the dough. Next spread the raspberry jam and evenly sprinkle the corn starched berries on dough.
- Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down. Cut into 8 even rolls with a sharp knife, and place in a greased pie plate or 9-inch cake pan. Repeat the same steps with the other half of the dough.
- Let the rolls rest on top of the oven for 25-35 minutes, until slightly risen.
- In a small bowl whish together egg yolk and milk until combined. Using a pastry brush baste the top of the rolls.
- Bake for 25-30 minutes or until rolls internal temperature reach 190. Bake until golden brown. In the meantime make the cream cheese icing while the rolls are baking.
Cream Cheese Icing
- Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture becomes thick but pourable.
- When rolls are out of the oven, pour and spread the icing evenly over the saffron raspberry rolls in the pan, making sure the tops of the rolls are completely covered. Feel free to decorate your rolls with rose petals and fresh raspberries.
Notes
Can use any berry jam. Sub raspberries with fresh fruit to match the jam used.
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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?
Yes, you are correct.
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?
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.
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?
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.
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.