Luxurious saffron buns
At Ankarsrum we love this time of the year. Celebrate Lucia with these luxurious saffron buns.
Buns
Tools
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 powdered sugar
2 tsp vanilla sugar
Brushingand decoration
- 1 egg
70 g grated almond
60 g powdered sugar
Here's how
- Warm the milk to 37 °C (99 °F)
- Crumble the yeast in the dough bowl with the dough knife and dough roller and stir with the milk.
- Grind the saffron with 1 g sugar, mix into the dough liquid.
- Add butter, salt, powdered sugar and almost all wheat flour, save a little for baking. –Set timer for 10 minutes.
- Put on the fermenter lid and leave to ferment to double size, about 40 minutes
- While the dough is rising, grate the almond and mix with the butter, sugar and vanilla sugar.
- 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.
- Cut strips of about 2 cm. Twist and spin with the end under the bun.
- 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) .
- Brush with beaten egg and sprinkle with almonds and powdered sugar.
- Bake in the middle of the oven for 6-8 minutes until the buns are golden.
- Let cool on a wire rack under a kitchen towel.