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Luxury saffron buns

2023. 12. 04.

Let the Christmas magic begin with this saffron bun. Our recipe is also from the Ankarsrum recipe book.

Ingredients

Dough

500 ml of milk

50 grams of yeast

1 gram of saffron

1 tsp sugar

200 grams of butter at room temperature

1 tsp salt

180 grams of sugar

840 grams of flour

Filling

200 grams of almond paste

100 grams of butter

2 tablespoons of sugar

2 tsp vanilla sugar

Luxury saffron buns step by step:

Heat the milk to 37 °C.

Assemble your ANKARSRUM stand mixer with the 7 liters stainless steel bowl, the spiral kneading hook and the kneading roller, as well as the scraper for the mixing bowl, which prevents the dough from sticking to the walls of the bowl. 

Crumble the yeast into the bowl and pour in the milk.

Grind the saffron with 1 gram of sugar and mix it with the yeast milk.

Now add the butter, salt, powdered sugar and almost all the wheat flour, leaving just a little for baking.

Set the timer for 10 minutes.

Place the lid on the metal bowl and let rise until doubled, about 40 minutes.

Grate the almonds and mix with the butter, sugar and vanilla sugar.

Roll out the dough in a lightly floured baking sheet into a large rectangle and spread it over the filling, then fold the long side over to the other side.

Cut strips of about 2 cm, twist and turn so that the end of the dough is under the buns.

Place the buns on baking paper and leave to rise for 30 minutes, covered with a kitchen towel.

Preheat the oven to 250 °C.

Brush the buns with the beaten egg and sprinkle the tops with almonds and powdered sugar.

Bake in the middle of the oven for 6-8 minutes until the buns are golden brown.

Anka tip:

Leave to cool completely on a grid under a tea towel.