Cook time: 15 minutes
Total time: 2 hour 15 minutes
Yield: 40 pieces
5 dl milk, 3 % fat
1 gram of saffron
50 gram of yeast
520 gram flour (8 ½ dl)
150 gram butter
170 caster sugar (2 dl)
2 gram salt
320 gram flour (5 ¼ dl)
250 gram almond paste
100 gram butter
25 caster sugar (2 msk)
3 gram vanilla sugar (1 tsk)
1 egg, beaten lightly
Icing sugar (optional)
Step 1 of ingredients number 1:
Put the yeast in a large bowl and put aside.
Take a small pot, heat the milk and saffron until lukewarm. Pour the milk over the yeast and stir with a spoon to combine for 1 minute. Add the flour and mix well until you get a soft dough. Cover the bowl with a clean towel and leave for 20 – 30 minutes.
Step 2 of ingredients number 2:
After the dough has risen. Add ingredients number 2 in the same bowl: butter, caster sugar, salt and flour. Mix the ingredients until the mixture forms a smooth dough. Cover the bowl with a clean towel and leave for another 10-15 minutes.
How to make the almond filling:
Take another bowl and whisk: almond paste, butter, sugar and vanilla sugar with an electric whisk until the filling is creamy. Do not overbeat the batter, whisk gently. Put the filling in the fridge for about 10 minutes.
How to roll the saffron buns:
Roll the dough out in a 70x45 cm rectangle and ½ cm thick. Spread the softened almond butter on top. Roll the dough up into a log starting at the long side and cut into slices.
Place the buns on a baking sheet and let rise under a clean tea towel for about 1- 2 hours or until the buns have doubled in size. After the rolls have doubled in size, preheat the oven to 200 °C.
Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Sprinkle some almond chips and pearl sugar. Bake the buns for 13-15 minutes or until the buns are lightly browned.
Let the saffron buns cool slightly and sprinkle some icing sugar on top. Enjoy these fresh home-made buns with a glass of cold milk.
- The temperature of your ingredients is very important in baking. Let the ingredients stand at room temperature for 30 minutes before you bake.
- Add other type of fillings; raisins, dates, sugar, cinnamon, white chocolate or nuts. It’s up to you.
- Sometimes I add chopped walnuts, dates and raisins. Very good! I promise you!
This recipe is from my favorite baker. The one and only Roy Fares. Thank you. The buns turned out great and they were really fluffy and soft.
Visit Roy Fares page: http://www.byroyfares.se/lang/en/blog/
Buy his books:
- Sweet! : desserter och sötsaker (only in Swedish)
- United States of Cakes : bakverk och sötsaker från den amerikanska västkusten (translated in: English, German, Norwegian)
- Delicious: bakverk för en godare höst och vinter (only in Swedish)
Follow Roy Fares on Instagram too.
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