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  • Angelica Larsson

Saffron swirls with almond filling | Christmas | Vegan

Uppdaterat: 10 mars 2021

Hello my lovelies! Sooo I couldn't help myself here as last year I made saffron buns and they were so delicious that I ended up baking loads of them for my previous co-workers. It is such a pleasing feeling to bring joy to others through their stomachs. So for part 3 of 4 weeks of Christmas it had me thinking about what else we could do make using saffron and of course let's make saffron buns stuffed with almond paste filling. I am not even gonna sugar coat this but I had about 3-4 of them each day. They turned out so yummy.

Makes about 15-20 buns

6 1/2 dl (2.6 cups) flour

2 1/2 dl (1 cup) vegan milk

1 dl (0.4 cup) syrup

85g butter

25g yeast

4 tbsp butter (for brushing)

1 tbsp nut butter

A pinch of salt

1 tbsp water (for saffron)

1 stp sugar

0.5g saffron

What you need for almond paste filling:

100g temperature butter

140g almond paste

In a mortar and pestle add the saffron and 1 tsp of sugar, grind for a bit then add it to the water and stir and let sit for 30 minutes.

Into a kitchen machine add the yeast, milk, diced butter, nut butter and the saffron mixture and let sit for 10 minutes. Then add the syrup, salt and flour. Add a dough attachment and let the machine work for 15 minutes. If you're kneading by hand it needs 20-25 minutes.

After that place a towel over the bowl and let the dough rise for an hour while we make the filling.

In a bowl add the room temperature butter and almond paste. Mix it until it looks smooth and set aside.

On a flat surface dust flour and add the dough, we are going to roll the dough out with a rolling-pin until it's 1/2-1 cm thick and more of a rectangular shape.

Apply the filling evenly across the dough and then fold it so it meets the centre from the short side. Then fold the bottom part so it meets corners on the fold. Now we will slice the dough, have the fold facing away from you and slice downwards making the slices about 3-4 cm wide.

We are now going to slice each pieces with two rows leaving it uncut at the top so we can braid it. Braid each slice and then gently roll it over towards you, creating a rounder shape.

Pop them into a muffin tray and cover them with a towel for 30 minutes.

While they are rising bring your oven to 225°C (435°F)

Once they are done rising coat the buns with butter and then pop the tray into the middle of the oven for 8-10 minutes.

Allow them to cool a little bit, I do enjoy them a little warm because nothing beats freshly baked buns. Enjoy!

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