Ingredients
Dough
- 500 ml milk
- 50 g yeast for sweet doughs
- 1 g saffron
- 1 tsp sugar
- 200 g room temperature butter
- 1 tspsalt
- 180 g sugar
- 840 g flour
Filling
- 200 g almond paste
- 100 g butter
- 2 tbsp sugar
- 2 tsp vanilla sugar
Brushing and decoration:
- 1 egg
- 70 g grated almond
- 60 g powdered sugar
Luxurious saffron buns
At Ankarsrum we love this time of the year. Celebrate Lucia with these luxurious saffron buns.
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Warm the milk to 37 °C (99 °F)
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Crumble the yeast in the dough bowl with a dough knife and dough roll and stir with the milk.
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Grind the saffron with 1 g sugar, mix into the dough liquid.
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Add butter, salt, powdered sugar and almost all wheat flour, save a little for baking. –Set timer for 10 minutes.
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Put on the fermenter lid and leave to ferment to double size, about 40 minutes
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While the dough is rising, grate the almond and mix with the butter, sugar and vanilla sugar.
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Roll out the dough into a large rectangle on a lightly floured baking sheet, spread on the filling and fold long side to long side.
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Cut strips of about 2 cm. Twist and spin with the end under the bun.
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Place the buns on a sheet of parchment paper. Leave to rise covered with a kitchen towel for 30 minutes. Set the oven to 250 °C (482 °F) .
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Brush with beaten egg and sprinkle with almonds and powdered sugar.
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Bake in the middle of the oven for 6-8 minutes until the buns are golden.
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Let cool on a wire rack under a kitchen towel.
