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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.
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Prep Time 2 hours
Cook Time 10 minutes
Servings: 24 buns
Course: Dessert, Fika
Cuisine: Swedish
Ingredients Equipment Method Notes

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
  • ½ cup unsalted butter (1 stick)
  • 1 teaspoon vanilla extract
Glaze & Topping
  • 1 egg, whisked
  • ⅓ cup slivered almonds
  • ⅓ pearl sugar

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

Method
 

  1. Using a mortar and pestle, combine saffron and 1 teaspoon of sugar.
  2. In a small saucepan over medium heat, warm the milk until it is about 110 degrees Fahrenheit.
  3. In a large mixing bowl (I use a standing mixer), combine the yeast, warm milk, and the saffron-sugar mixture.
  4. 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.
  5. 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.
  6. Meanwhile, while the dough rises, make the filling by combining the almond paste and butter, using an electric whisk or food processor.
  7. Line 2-3 baking sheets with parchment paper.
  8. 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.
  9. 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.
  10. 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.
  11. Cover the baking sheets with the saffron buns with clean tea towels and let rise for another 30-45 minutes.
  12. Meanwhile, preheat the oven to 425 degrees Fahrenheit and make the glaze by whisking the egg in a small bowl.
  13. 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.
  14. 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.