Ingredients
Cake
- 25 gram fresh yeast
- 250 ml milk
- 75 gram sugar
- 1 gram saffron
- 360 gram flour (360-420 g)
- 1 st egg
Filling
- 100 gram white chocolate
- 45 gram sugar
- 50 gram salted butter (room temperature)
Topping
- 65 gram pistachio nuts without shell
- 1 st egg
- 3 tbsp wolf berries
Garnish with icing sugar
Simple Syrap
- 100 ml hot water
- 45 gram sugar
Saffron butter cake
Try this beautiful saffron butter cake with white chocolate, pistachio nuts and wolf berries.
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Place a baking sheet paper in the bottom of the baking pan and butter the edges.
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Assemble the Assistent with the bowl, dough knife and dough roller.
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Heat the milk to 37°C (98°F) in a small saucepan.
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Crumble the yeast into the bowl, add the milk and start the Assistent with the dough roller right next to the edge, at low speed until the yeast dissolves.
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Add room temperatured butter.
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Crush saffron and some sugar in a mortar.
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Add the saffron mix, egg, sugar, salt and flour to the dough.
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Increase speed to medium. Lock arm in about 1 inch (2-4 cm) from the side of the bowl. Set the timer for 5 minutes and let knead.
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Cover the bowl with the bowl cover and let it rise for 2 hours.
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Mince the chocolate and the nuts.
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Work the dough on a floured surface and roll to a rectangle, 36cm wide.
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Roll the rectangle from long side do long side and cut the roll in 8 pieces (about 4,5 cm wide)
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Place one pieces, with the edge upwards in the middle of the buntpan. Then place the other pieces in a circle around.
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Let them rise for 2 hours under a towel.
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Set oven to 200 °C (390°F)
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Brush the buns with egg and bake in the oven for 15 minutes.
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Lower the temperature to 175°C (350°F) and bake for another 15 minutes.
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Prepare the simple syrup and brush on top of the cake.
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Decorate with wolfberries, pistachio nuts and icing sugar.
