At Ankarsrum we love this time of the year. Celebrate Lucia with these luxurious saffron buns.<\/p>\n","protected":false},"featured_media":6041,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"tools":[231],"dishes":[264],"class_list":["post-6040","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-category-buns","recipe-category-dessert","recipe-category-sweet","tools-dough-roller","dishes-dessert"],"acf":{"recipe_time":"","recipe_servings":{"from":"","to":"","unit":""},"recipe_ingridients":[{"title":"Dough","ingridient_list":[{"quantity":"","detail":"","ingridient":"500 ml milk"},{"quantity":"","detail":"","ingridient":"50 g yeast for sweet doughs"},{"quantity":"","detail":"","ingridient":"1 g saffron"},{"quantity":"","detail":"","ingridient":"1 tsp sugar"},{"quantity":"","detail":"","ingridient":"200 g room temperature butter"},{"quantity":"","detail":"","ingridient":"1 tspsalt"},{"quantity":"","detail":"","ingridient":"180 g sugar"},{"quantity":"","detail":"","ingridient":"840 g flour"}]},{"title":"Filling","ingridient_list":[{"quantity":"","detail":"","ingridient":"200 g almond paste"},{"quantity":"","detail":"","ingridient":"100 g butter"},{"quantity":"","detail":"","ingridient":"2 tbsp sugar"},{"quantity":"","detail":"","ingridient":"2 tsp vanilla sugar"}]},{"title":"Brushing and decoration:","ingridient_list":[{"quantity":"","detail":"","ingridient":"1 egg"},{"quantity":"","detail":"","ingridient":"70 g grated almond"},{"quantity":"","detail":"","ingridient":"60 g powdered sugar"}]}],"recipe_instructions":[{"acf_fc_layout":"heading","heading":"Follow these steps"},{"acf_fc_layout":"instruction_row","text":"Warm the milk to 37 \u00b0C (99 \u00b0F)","time":""},{"acf_fc_layout":"instruction_row","text":"Crumble the yeast in the dough bowl with a dough knife and dough roll and stir with the milk.","time":""},{"acf_fc_layout":"instruction_row","text":"Grind the saffron with 1 g sugar, mix into the dough liquid.","time":""},{"acf_fc_layout":"instruction_row","text":"Add butter, salt, powdered sugar and almost all wheat flour, save a little for baking. \u2013Set timer for 10 minutes.","time":""},{"acf_fc_layout":"instruction_row","text":"Put on the fermenter lid and leave to ferment to double size, about 40 minutes","time":""},{"acf_fc_layout":"instruction_row","text":"While the dough is rising, grate the almond and mix with the butter, sugar and vanilla sugar.","time":""},{"acf_fc_layout":"instruction_row","text":"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.","time":""},{"acf_fc_layout":"instruction_row","text":"Cut strips of about 2 cm. Twist and spin with the end under the bun.","time":""},{"acf_fc_layout":"instruction_row","text":"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 \u00b0C (482 \u00b0F) .","time":""},{"acf_fc_layout":"instruction_row","text":"Brush with beaten egg and sprinkle with almonds and powdered sugar.","time":""},{"acf_fc_layout":"instruction_row","text":"Bake in the middle of the oven for 6-8 minutes until the buns are golden.","time":""},{"acf_fc_layout":"instruction_row","text":"Let cool on a wire rack under a kitchen towel.","time":""}],"recipe_featured_quote":{"quote":"","signature":false,"author":""},"featured_recipe":false},"yoast_head":"\n