Saffron buns with almonds

I've posted similar buns before, but this is not exactly the same. I've changed the dough for one that I like better, and these buns are absolutely divine. The almond filling keeps them from getting too dry, which is always a danger when baking with saffron, and the extra saffron in the filling gives a lot of flavor.

Almond paste, which is common in my recipes, is a simple mixture of almonds and sugar, easily available in all grocery stores in Sweden. The ratio is usually 50/50, and it shouldn't contain anything else. Marzipan, in comparison, is sweeter.

Tomorrow, I'll post a round-up of all my saffron buns, so you can bake some in time for Lucia, which is on December 13.

Saffron buns with almonds
makes about 50

50 g fresh yeast
600 ml milk
1/2 g saffron
175 g unsalted butter, at room temperature
1 egg
140 g sugar
1/2 tsp salt
1100 - 1200 g all-purpose flour

Almond filling:
100 g butter, softened
250 g almond paste (with at least 50% almonds), grated
3 tbsp sugar
1/2 g saffron
1 tbsp white syrup (golden syrup or even corn syrup is ok, as is liquid glucose)

To decorate:
eggwash (a whole egg, whisked with a few drops of water)
chopped almonds
pearl sugar

Crumble the yeast into a bowl. Pour over the milk, and stir until the yeast is dissolved. Add the saffron.

Cut the butter into small cubes and add to the bowl, along with the egg, sugar and salt. Gradually add the flour, and work into a smooth and supple dough. (It took me about 10 minutes, using my Kitchen-Aid)

Cover with a towel, and leave to rise until it's doubled in size. It will take about two hours - since you're not heating the milk beforehand.

Meanwhile, make the filling. Mix all the ingredients for the filling with hand-held electric beaters (or by hand, if you're vigorous) until it's smooth and even. Add a little extra syrup if it seems too hard to spread easily.

Roll the dough into two large rectangles, and spread the filling on top. Roll from the long side, making sure you get it nice and tight. Cut into slices, about 1,5 cm thick.

Place the buns on a lined baking sheet and leave to rise for 30-60 minutes. Brush with eggwash. Sprinkle with chopped almonds and pearl sugar, and bake at 200°C for 10-15 minutes.

Recipe in Swedish:
Saffransbullar med mandel