Bake some breakfast
In spirit for a lazy sunday? Turn on the Christmas music and bake some yellow gold for breakfast. These are the classic Swedish saffron buns with a twist. Who said baking is not an art?
Saffron buns worth waking up for
Makes about 30-48 buns
1 g saffron
150 g butter
3 dl milk (plant or cows)
2 dl vanilla curd cheese (vaniljkesella)
50 g fresh yeast
1/2-1 tsp salt
1 dl sugar
ca 1,4 l flour
150 g almond paste
With a pestle and mortar grind the saffron with a pinch of sugar into a fine powder. Pour in some of the milk and mix. Melt the butter on the stove, add the milk, salt sugar and saffron mixture and heat to 37°c. In a bowl crumb the yeast and pour a little bit of the warm mixture over - steer to dissolve the yeast. Add the rest of the milk & butter, the vanilla curd cheese. Mix and then start adding the flour and work until the dough has reached a soft but not sticky consistency. It should come of the edges of the bowl. Let rise under a towel for 30 min.
Knead the dough on a floured surface and divide into two. One piece at a time; roll out into a "rectangle", about 2/3 cm thick. Shave cold butter evenly over the dough and butter the surface evenly, add grated almond paste on half of the dough and fold over. Give the folded dough a few strokes with a rolling pin cut in 2 cm thick strips and twist into buns. Put on a tray and let rest under a towel for another 30-40 min. Before baking brush with whipped egg and top with shaved almonds.
Recipe: Sofia Hellsten, adapted from Vår Kokbok
Photo: Sofia Hellsten