Saffron Buns

Someone posted this recipe on my forum

Here's the recipe we used, it's the same as I've seen lots of places on the net, so I think it's a pretty standard one, we used slightly thicker pieces, higher heat and shorter baking time, but it might vary with your oven, I think ours is a bit weak in the heat department, I could use some help with translating the measuring terminology here, I've seen all sorts of things like cups and stuff used in american recipes, but I don't know how much a cup is.
If you can tell me what you use instead of grams, deciliters, milliliters etc I can convert it in this post.

Number of servings:
30 pcs

Ingredients:
150 g butter
5 dl milk, whole
50 g yeast
1 g saffron or ½ tsp turmeric
150 g sugar
½ teaspoon salt
2 tsp cardamom
13 ml flour

Garnish:
1 beaten egg
1 cup raisins




Procedure:
Melt butter, add milk. Crumble yeast into bowl and stir it into some of the lukewarm milk mixture. Mix in the rest of the liquid.
Stir in sugar, salt, cardamom, saffron or turmeric, and flour until the dough is sufficiently firm. Put the dough in a bowl and let it rise in a warm place until doubled in size.

Sprinkle a little flour on the board, knead the dough well. Divide the dough into pieces and roll them into long finger-thick pieces. Form different saffron buns the way you want them and place on baking paper or greased baking sheet and let rise in warm place for approx. 15 minutes.

Brush with beaten egg together and garnish with the raisins. Bake the saffron buns at 437 degrees Fahrenheit for approx. 15 minutes or sufficiently brown. Let them cool slightly on rack. They taste best slightly lukewarm.



The guy who posted this is from Norway. How do I convert this to American measurements ?

Ingredients:
150 g butter - 3/4 cup
5 dl milk, whole - 1/2 liter
50 g yeast - 2 oz.
1 g saffron or ½ tsp turmeric - pinch saffron
150 g sugar - 5 oz.
½ teaspoon salt
2 tsp cardamom
13 ml flour - scant tablespoon

St. Lucia Buns - St. Lucia's Eyes



2 1/8 cups milk
1/2 cup butter
3 (0.6 ounce) cakes compressed fresh yeast
8 ounces quark or sour cream
2 (.5 gram) packets powdered saffron
2/3 cup sugar
1/2 teaspoon salt
7 1/2 cups all-purpose flour
1 cup raisins (optional)
1 eggs, beaten

1.Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
2.Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
3.Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
4.Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

I don't trust the recipe you posted - sorry

NO problem Mama, I trust your judgment

Thank you - but I cannot see making buns with a scant tablespoon of flour! It's always nice to find a different recipe on line that you want to try - unfortunately there are some out there that get their kicks by screwing up the ingredients or the measurements or the directions.

Mama, I heard you but did not listen. just made some fudge. recipe came from the internet. Mamie Eisenhower million dollar fudge. It was so wrong, I really screwed up. So searched again and found there mistakes. All recipes had you cook six min. after boil. My recipe had you cook it until 232° then add choc chips and nuts. It came out like corn meal. I did repair it though. 2 cups milk, added all the crumbles and cooked to softball. It worked.
OK from now on I will listen. CF

It's not your fault - sorry to hear it gave you a problem but glad it finally worked and there was no waste.

If you find any recipe on line - look it up on other sites as well. It's nice to see other variations.