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Recipe: Caraway and saffron buns

December 8, 2010 at 10:19PM

CARAWAY AND SAFFRON BUNS

Makes about 38.

Note: From "Swedish Breads and Pastries."

For poolish

• 1 c. (250 grams) water

• 11/2 c. (200 grams) stone-ground wheat flour

• 5 tsp. (20 grams) active dry yeast

• 11/2 tsp. (10 grams) honey

For dough

• 31/2 c. (500 grams) stone-ground wheat flour

• 1/4 c. (50 grams) water

• 2 tbsp. (25 grams) raw sugar

• 3 tsp. (2 grams) saffron

• 1/2 c. (100 grams) extra-virgin olive oil

• 2 tsp. (12 grams) sea salt

• 2 beaten eggs

• Caraway seeds

Directions

To make the poolish: Whisk together 1 cup water, 11/2 cups flour, yeast and honey into a batter, almost like a pancake batter. Cover with plastic wrap and let rise at room temperature for 1 hour.

To complete the dough: Pour the poolish into a bowl of a stand mixer fitted with a dough hook and add 31/2 cups flour, 1/4 cup water, sugar and saffron. Knead at low speed for 2 minutes, add the oil, and knead for another 5 minutes. Add the salt, increase the speed, and knead the dough for about 10 more minutes until elastic.

Put the dough into a lightly oiled container and cover with a lid or plastic wrap and let rest for 40 minutes.

Divide the dough into 1-ounce pieces (about the size of a golf ball) and shape into round buns. Place on a baking pan lined with parchment paper. Brush them carefully with 1 beaten egg and let rise until doubled in volume. Brush them once more with remaining beaten egg and sprinkle with caraway.

Bake in a preheated 425 degree oven for about 10 minutes until golden brown. Cool on a wire rack.

CRANBERRY GRANITA WITH ORANGE WHIPPED CREAM

Serves 6.

Note: Use leftover cranberry sauce, or you can buy or make fresh. From "Bon Appetit Desserts." Recipe must be prepared in advance.

• 2 c. cranberry juice cocktail

• 1/2 c. plus 2 tbsp. sugar, divided

• 1/4 tsp. ground cloves

• 11/2 c. cooked cranberry sauce

• 1/2 c. orange juice

• 11/2 tsp. finely grated orange peel

• 3/4 c. chilled heavy whipping cream

Directions

Bring cranberry juice, 1/2 cup sugar and cloves to a boil in a small saucepan, stirring often. Purée cranberry sauce in a processor or blender; add cranberry juice mixture and blend. Pour mixture into an 8- by 8-inch glass baking pan. Freeze until firm, at least 4 hours.

Boil orange juice and remaining 2 tablespoons sugar in small saucepan until reduced to 1/4 cup, stirring occasionally, about 4 minutes. Mix in orange peel. Set aside to cool.

Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Using fork, scrape granita until entire mixture is a mass of crystals. Mound a generous 1/2 cup granita to one side in each of 6 glasses. Mound 1/4 cup whipped cream on opposite side of granita in each glass. Drizzle remaining orange syrup over whipped cream in each.