Saffron buns, my style

My saffron buns

Since margarine (plastic!) is not crossing the threshold of my house there are some things that are not possible without access to real butter. The butter crisis in Israel is over, luckily, which enables baking again. To get a little Christmas feeling I baked saffron buns from whole wheat flour. I have gotten used to always choosing whole grain products of all staple foods, and I think that it works well for sweet pastries as well. It is just a matter of habit. I used Israeli white cheese (gevina levana) instead of kesella and pomegranate seeds instead of raisins, and loads of saffron!

At first, the dough did not leaven as expected since the cheese chilled the dough too much, but after putting the bowl on top of the toaster oven, things started moving. The somewhat experimenting recipe turned out very well for a first time and even the picky kids liked them. During the whole afternoon I terrorized the Jews in the house with my Christmas playlist. Christmas eve is next Friday and we are free from the kids. I am thinking about taking the opportunity to make some kind of Christmas dinner for me and Yoram. Last year the Christmas passed totally unnoticed. That will not do when I get kids of my own, so I better start building our intercultural family tradition.