Saffron bunnies

Delicious saffron buns in an original form. The shape is borrowed from the internet but the recipe is our own.

Preparation time 10 minutes .. Rising 60 + 30 minutes .. Baking 10 minutes


  • 500 g all purpose flour
  • 250 ml milk
  • 85 g caster sugar
  • 75 g soft milk butter
  • 1 egg
  • 1 tsp salt
  • 7 g dried yeast
  • 2 g saffron
  • 1 tbsp vodka
  • 16 chocolate drops


Dissolve the saffron fibers in 1 tbsp of vodka so it will make it’s parfum and taste free.

Put the flour, yeast, salt and sugar in a bowl and mix.
Heat the milk until lukewarm. Beat the egg with a little lukewarm milk and add to the flour mixture. Also, add the saffron dissolved in vodka and knead until the dough will form.

Finally, add the butter and knead with your hands that is mixed into the dough until well.

Knead the dough for 10 minutes on a lightly dusted work surface or until the dough is elastic and no longer sticky. If necessary, add a little flour. Put the dough in a bowl and cover with a tea towel. Let rise for 1 hour in a warm place, or until the dough has doubled in volume.

After the rise, divide the dough into equal pieces and shape each bunny. Put them on a baking sheet lined with parchment paper or bakfolie pressure and a drop of chocolate as an eye.

Preheat the oven to 230°C (convection ovens -20°C).
Let the bunnies now rise for 30 minutes under a clean tea towel. Brush after rising with beaten egg and bake 10 minutes in preheated oven.

Let them cool completely after baking and you may enjoy it or freeze them for later.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.