Learn To Bake Like A Pastry Chef | Saffron Bulle Recipe | Everyday Gourmet 2026
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Learn To Bake Like A Pastry Chef | Saffron Bulle Recipe | Everyday Gourmet 2026
2 059 просмотров · 4 нед. назад
everydaygourmettv
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2 059 просмотров · 4 нед. назад
Justine is joined by pastry chef John Demetrios to make Saffron Bulle. These fragrant Scandinavian buns are infused with saffron and filled with a rich vanilla butter. Topped with sugar syrup and pearl sugar, they are good enough to transport you straight to a Swedish café.
Full Recipe: https://everydaygourmet.tv/recipes/sa...
Ingredients:
Dough
500g plain flour, for the sponge
500g milk
50g fresh yeast
0.8g saffron threads
22g ice cubes
500g plain flour, for the dough
1 whole egg
150g caster sugar
150g unsalted butter
20g fine salt
Filling
200g unsalted butter, cubed
200g caster sugar
40g plain flour
1 vanilla bean
To Serve
Sugar syrup, to drizzle
Pearl sugar, to sprinkle on top
Method:
Make a 'sponge' with plain flour, milk and fresh yeast. Mix and leave to sit covered for 30 minutes.
Gently toast the saffron threads in a pan. Use a small mortar and pestle. Crush while still warm, then add ice cubes.
In a mixer with a hook attachment, combine all ingredients together. Mix the dough on slow speed for a while — full gluten development isn't the goal here.
Leave covered until doubled in size. Knock back. Then roll out to about 5mm thick and 50cm long.
To make the filling, scrape all seeds from the vanilla bean. Cube butter and soften to room temperature. Combine all ingredients in a mixer with a paddle attachment and beat until smooth.
Spread the filling over half of the rolled dough. Fold over itself. Cut into 1.5cm strips and roll into shape. Leave to double in size, then bake in a 160°C fan-forced oven for approximately 6–8minutes.
Glaze with sugar syrup. Flash in the oven and then finish with pearl sugar.
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