This visually spectacular and deliciously nourishing recipe comes from none other than Loria Stern. If you’ve not seen Loria Stern’s flower art cakes on the gram then immediately go and look at them here, and then come back and make these marigold saffron buns. Marigold is an edible flower that is said to symbolize the strength of the sun and represent power and light that lives inside of a person. Couple that with the immune-fortifying and mood-boosting benefits of saffron (we’re using Strands of Sunshine™ saffron threads) and you’ve got one powerful little bun.
Ingredients for the Dough:
- Pinch of Strands of Sunshine™ saffron threads
- 1 cup organic coconut milk
- ½ cup organic coconut sugar
- ½ tsp salt
- 1 tbsp active dry yeast
- 2½ cups organic einkorn flour
- 2 tsp aluminum-free baking powder
Ingredients for the Filling:
- 6 tbsp organic coconut butter, softened
- ¼ cup organic coconut sugar
- ½ cup organic shredded coconut
- Pinch of salt
- ½ cup edible marigold petals (if you are California based, we like to source them from Kenter Canyon Farms or check out your local farmer’s market)
- Warm coconut milk and sugar on the stovetop until the sugar dissolves. Take off heat and add saffron. Stir to combine. Then when the mixture is lukewarm, about the temperature of a bathtub, add active dry yeast and pour into a bowl. Cover bowl with a tea bowl and set aside for about 5 minutes or until foamy, to allow the yeast to proof.
- In the meantime, measure flour and salt and mix on low speed with a dough hook attachment in a kitchen aid stand mixer. All at once, pour in the proofed yeasted coconut milk and then use the dough hook on low speed to combine until a large ball is formed and pulls away from the sides of the bowl.
- Detach the bowl from the kitchen aid and then remove the dough hook. Cover with a tea towel and let rest in a warm place to rise, about an hour until the dough has doubled in size.
- While the dough is rising, mix all the ingredients for the filling together (except the flower petals) in a medium sized bowl until well combined.
- Once the dough has doubled in size, sprinkle a work surface with flour and roll the dough in a rectangle, about 20″ x 10” and about ¼” thick. Using an offset spatula, spread the filling on the rolled out dough and then sprinkle with flower petals. Tightly roll up the dough and cut into 12 equal sized rolls (the best way to do this is cut the dough in half once and then cut the halves in half and then the quarters in thirds until you have 12 rolls). Now tuck the loose end under the roll and place that size down on the baking sheet. Place all 12 rolls on the baking sheet. Cover again with a tea towel and let rise until nearly doubled in size.
- After you cover your rolls for the second rise, preheat the oven to 350° F.
- Place the baking sheet on the middle rack in the oven for about 20 minutes or until lightly browned. Let cool for 10 minutes and then serve. Eat warm with a mug of Warm Feelings™ saffron latte or your favorite healing latte.
Loria Stern’s vibrant edible botanical creations have been celebrated in Vogue, The New York Times, Harper’s Bazaar, and Oprah among others. The Los Angeles based chef, baker, botanist, gardener, and artist first gained fame as the originator of the botanical pressed cookie. Since 2016, Loria has created a thriving bakery and catering brand that values local community, sustainability, and inclusivity. Learn more about Loria here and on IG @loriastern.