Swedish Christmas: Saffron Monkey Bread

because one saffron bun recipe wasn't enough

Here is a combination of two baked goods I truly love: monkey bread and saffron buns. I’ve made it a few different ways, but I found dipping the pieces into butter and sugar worked better here than pouring a butter/sugar syrup on top after assembling, which I did in my first test.

I prefer to bake this in a skillet or baking dish as I like the way it looks with the glaze brushed on top, but if you’d prefer to bake in a bundt pan, that works too.

Note

• Kneading until you can perform the stretch test accurately helps ensure that enough gluten has developed, resulting in super-soft monkey bread pieces.

• To make ahead, you can either let the dough proof in the fridge overnight before assembling, or assemble and let the monkey bread proof overnight in the fridge, then bake it off the next morning or day. Just let it come to room temperature for about 1 hour before baking, regardless of which you do.

Ingredients

Dough

• 1/2 gram saffron, gently crushed

• 1/2 cup (100 grams) granulated sugar, divided

• 2 1/4 teaspoons (7 grams) instant yeast

• 1 cup (250 grams) whole milk

• 1 large egg

• 6 tablespoons (85 grams) unsalted butter, softened

• 3 1/2 cups (420 grams) bread flour (or all-purpose flour)

• 3/4 teaspoon Diamond Crystal kosher salt

To assemble

• 1 cup (200 grams) sugar

• 1/2 cup (113 grams) butter, melted

• 2 teaspoons vanilla extract

• 1 egg plus 1 tablespoon milk or water, for egg wash

Glaze

• 1 cup (113 grams) powdered sugar

• 1 to 2 tablespoons milk

• a pinch of salt

Directions

1. In a mortar and pestle, grind the saffron with 1 tablespoon of the sugar to help release the flavor and color. Alternatively, rub the sugar and saffron between your fingers.

2. In the bowl of a stand mixer fitted with a dough hook, combine the saffron, remaining sugar, yeast, milk, egg, flour, butter, and salt. Knead on medium speed until the dough is smooth, tacky, and can be stretched into a thin sheet without tearing easily, 20 to 25 minutes depending on your mixer (see note). Cover with plastic wrap or a clean kitchen towel and let rise in a warm spot until doubled in size, about 1 hour. (Alternatively, refrigerate overnight for a slow rise.)

3. Generously grease a cast-iron skillet or a round baking dish. Pour the sugar into a shallow bowl. In a separate bowl, combine the melted butter and vanilla.

4. Quarter the dough, then roll each quarter into a log. Cut into 2-inch pieces. Dip into the melted butter, then roll in the sugar. Assemble the pieces in the prepared skillet as you go. Cover and let proof for 45 minutes to 1 hour.

5. Heat the oven to 350ºF with a rack in the center position. Brush the top with egg wash. Bake until lightly golden brown, and a kitchen thermometer reads 190ºF, 35 to 40 minutes. Let cool slightly.

6. Meanwhile, combine the powdered sugar, milk, and salt in a bowl. Brush onto the monkey bread. Best served slightly warm, but also delicious cold.

If you have any questions or want to share a photo, I’d love to hear from you in the chat below!