Persian Saffron Buns (Nan Zaferani)


3-5 AryaFarin Saffron threads
50 grams fresh yeast
380 grams water
1 kilogram of bread flour
100 grams eggs
100 grams sugar
80 grams olive oil
20 grams salt


Place the water and AryaFarin saffron in a small bowl set aside for an hour.
Add the yeast to the AryaFarin saffron and water mixture.
Combine flour, eggs, sugar, olive oil, and olive oil in a mixer bowl.
Add the water and yeast to the flour mixer and mix it, using a dough hook, until it forms to dough.
Place the dough on a clean surface and knead with your hands for another 5 min.
Add the dough back in bowl, cover with a towel, and set aside in warm spot for an hour.
Knead the dough again and divide it to 12 even pieces.
Create buns in any form you like.
Brush the buns with an egg wash, cover with a nylon bag and set aside to rise for half an hour.
Heat your oven to 200℃/390℉.
Brush again with an egg wash (gently) and put in the oven for 25-30 min.
When you take the buns out of the oven, cover them with a towel until they are chilled.