Melt butter and add the cream + water heat to about 37 °C (99 °F).
Assemble the assistent with bowl, dough knife and dough roller.
Crumble the yeast in the dough bowl and add the dough liquid.
Add saffron, cardamom, salt and syrup.
Mix the yeast and then add half of the flour, run the mixer at half speed for a few minutes.
Knead until the dough is glossy and begins to loose from the edges
Cover with bowl cover and leave to rise for about 1-1.5 hours.
In the meantime, prepare the filling
Assemble the assistent with beater bowl and balloon whisks.
Whisk the room temperature butter with vanilla sugar and cornstarch.
Then add the almond paste and whisk together to a smooth batter.
Turn the finished dough upside down on a floured baking sheet.
Roll out a large square.
Add the filling evenly.
Then fold in half so that you get a rectangle with all the filling in the middle. Now take a knife / pizza slicer and cut strips. Twist the strips, then spin into buns. Bake at about 200 °C (392 °F). As soon as you remove the buns from the oven, brush with syrup and sprinkle with sugar.
Follow these steps
Assembly of buns
- 250 ml cream (with vanilla)
- 250 ml water
- 125 g butter (melted)
- 50 g yeast
- 1 tsp salt
- 210 g light syrup
- 1 tsp freshly ground cardamom
- 1 g saffron
- 840-900 g Flour
- 200 g almond paste
- 125 g room temperature butter
- 1,5 tbsp vanilla sugar
- 1,5 tbsp Cornstarch