Swedish Saffron Buns with Almond Paste
These Swedish saffron buns are irresistibly delicious with their soft, pillow-like consistency and melt-in-your-mouth almond vanilla paste filling. Saffron buns are traditionally served on and around Lucia Day (December 13) in Sweden.
Equipment
- Standing mixer (helpful, but can make these by hand too)
- Mortar and Pestle
- Kitchen scale (helpful)
- 2 Baking sheets
- Parchment paper (or paper muffin cup liners)
- Rolling Pin
- Pizza or pastry wheel/cutter
Ingredients
Buns
- 1 gram saffron
- 1 teaspoon sugar
- 2 cups milk (1%, 2% or whole milk all work; non-dairy milk should also work though I haven't tried it)
- 2 tablespoons instant yeast* see notes below if using active yeast
- 1 cup unsalted butter (2 sticks)
- 1 teaspoon salt
- ¾ cup sugar
- ~6 cups all-purpose flour (840-870 grams -- weighing and starting with lower amount will yield best results)
Filling
- 200 grams almond paste
- 1 cup butter (1 stick)
- 1 teaspoon vanilla extract
Glaze & Topping
- 1 egg, whisked
- ⅓ cup slivered almonds
- ⅓ pearl sugar
Instructions
- Using a mortar and pestle, combine saffron and 1 teaspoon of sugar.
- In a small saucepan over medium heat, warm the milk until it is about 110 degrees Fahrenheit.
- In a large mixing bowl (I use a standing mixer), combine the yeast, warm milk, and the saffron-sugar mixture.
- Next add the softened butter, salt, and ¾ cup sugar. Mix using the dough hook while slowly adding most of the flour. (Save a little flour for rolling out the dough). Work the dough for about 5-10 minutes if you are using a standing electric mixer, or 8-15 minutes if doing it by hand--until the dough is smooth and elastic. (If the dough seems too sticky, add a little more flour, 1 tablespoon at a time.
- Place a clean kitchen towel over the mixing bowl with the dough and then let it rise in a warm, draft-free area until doubled in size, about 40-60 minutes.
- Meanwhile, while the dough rises, make the filling by combining the almond paste, and butter, using an electric whisk or food processor.
- Line 2-3 baking sheets with parchment paper.
- Tip the dough onto a floured surface (use leftover flour) and then use a rolling plan to roll it into a large rectangle with the long side facing you.
- Use a spatula to spread the almond mixture over half of the rectangle and then fold the dough onto itself. (You could also spread it evenly over thw whole dough, I often find it easier to do just half!) Gently roll a bit with the rolling pin to seal the two sides of the dough together.
- Use a pizza/pastry wheel/cutter to cut 24-36 thin strips of dough. Pick up one strip at a time and twist it into a spiral. Then, hold one end still while looping the other end around to form a twisty knot-like structure. Tuck the loose ends underneath. Place each saffron bun onto the baking sheet.
- Cover the baking sheets with the saffron buns with clean tea towels and let rise for another 30-45 minutes.
- Meanwhile, preheat the oven to 425 degrees Fahrenheit and make the glaze by whisking the egg in a small bowl.
- Brush each bun with the whisked egg and then sprinkle with pearl sugar and sliced almonds. Bake in the oven for 10-12 minutes or until golden.
- Transfer to a wire rack to let cool. (And be sure to try one while they are still warm from the oven!)
Notes
*If using active dry yeast instead of instant, be sure to proof it in the warm milk for about 7-10 minutes before adding it to the dough.