Smokey Scotch Whiskey Saffron buns

img_6351This is a great week, for all Americans its thanksgiving, and even though you aren’t American, one can always enjoy a piece of pumpkin pie and be thankful for all the beautiful things in life. Sunday its the first of advent which means the Christmas season has officially begun. so this week on Charlie’s world we are starting a bit with Christmas (I started with Christmas music in October but still, lets keep that between us shall we)


Smoked Scotch Whiskey Saffron buns 

This might sound rather alien to many out there, but this is actually really good.

Saffron buns are a traditional Swedish holiday treat, they are soft, moist and delicious.

The possibilities with them are endless and one can vary them in a million different ways from cranberries, to pistachios to white chocolate, these are made with a Smokey Bowmore scotch whiskey. I’m not a fan of scotch normally, I find it too strong and burning, but in food whiskey is not too bad, especially with saffron, because alcohol intensifies the richness in saffron.

50 grams fresh yeast / ¼ ounce dry yeast

150 g / 1 1/3 sticks of butter

3 tbsp. of Smokey scotch whiskey

50 grams / ½ stick of butter

4 dl /1. 7 cups milk

1 gram saffron about 1 teaspoon

½ tsp salt

1 egg

0.8 cups / 2 dl sugar

1 kg / 2.2 pounds flour


1 egg + 1 tsp. water


1.soak the saffron in the whiskey

  1. Crumble the yeast in a bowl. (Or add the dry yeast into the lukewarm liquid)

Melt the butter in a pot, thereafter add the milk, saffron and whiskey, make sure its lukewarm, add some of the lukewarm liquid over and yeast and stir until it has melted. Add the rest of the liquid and stir.

  1. Add salt, egg and sugar and mix well.

Add some flour and then add the additional butter cut in cubes and mix well. Add the remaining flour, until it gets firm but not dry, here it’s all about feeling, because it’s a fine line about what’s too much and too little.

  1. Set a side for 1 hour.
  2. Divide the dough into 4 parts, work it with some flour.

7 divide the dough into small pieces and make small s –shaped buns.

  1. Place them on a baking sheet covered tin and set a side for an additional 30 minutes

img_63479. heat
the oven to 250 °C

10. Whisk the egg + water and brush the buns and add a raisin into each spiral.

11. Bake for 6-8 minutes.




Charlie xx







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