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Saffron rolls
Yellow fragrant buns with saffron and dried cranberries to eat your fingers.
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Ingredients
Directions
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Heat the milk to lukewarm. Take of the fire. Put the yeast, saffron and sugar in a bowl. Add the milk, stir and leave for 10 minutes.
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Meanwhile, strain the flower over a large bowl. Add the milk mixture, sugar, salt, egg, butter and cranberries.
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Knead by hand in 15 min., Or with a mixer with dough hooks in 10 min., Into a cohesive dough.
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Grease a bowl with butter. Put the dough in, cover with cling film and let rise for 1 hour and 30 minutes in a dry, warm place until it has doubled in volume.
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Knead the dough. Make 12 rolls of 15 cm in the shape of a S. Place them on a baking sheet lined with parchment paper with 2.5 cm spacing.
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Cover with greased cling film and let rise for 30 minutes in a dry, warm place.
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In the meantime, preheat the oven to 220 ° C.
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Beat the other egg with the water. Remove the cling film. Brush the rolls with the egg mixture.
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Fry in about 10 minutes until golden brown and done. Serve lukewarm or cold. Yummy! .
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Nutrition
240Calories
Sodium6% DV154mg
Fat8% DV5g
Protein14% DV7g
Carbs13% DV40g
Fiber8% DV2g
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