Yes I know Ive made these before BUT they are SO DAMN DELICIOUS! Saffron and almond paste In my mind it can NOT get any better.
I had to make these cause in sweden we make these for first of Advent where we light one candle every Sunday up until Christmas eve and we drink Glögg and eat gingerbread cookies. Swedish tradition so I had to keep it real. You make this dough in 2 stages and it has to proof for quite some time but its worth it. You can NOT rush a wheat dough.
I just made these a different shape but you can bake these as regular cinnamon buns aswell. Good luck its YUM!!!!!
- 2 1/2 cups whole milk
- 2 pkg instant dry yeast (14g)
- 1 g saffron
- 520 g (4 1/4 cups) all-purpose flour
- 150g (1 1/2 stick) butter, room temperature
- 170 g (1 cup) granulated sugar
- 2 g salt (1 g if using salted butter)
- 320 g (2 3/4 cups) all-purpose flour (dont pour it all in, you will have aome left over)
- 1 tub (200g) almond paste
- 25 g (2 tbsp) granulated sugar
- 1 tsp pure vanilla extract
- 150 g (1 1/2 stick) butter, room temperature
- 1 egg, beaten
- Shaved almonds, crushed
- Pärlsocker (its a swedish thing and can be excluded)
- Stage 1: start by warming up the milk with the saffron. Heat to 40C or 104F.
- Add your yeast to the bowl of your kitchen aid with the dough hook attachment or to a large bowl if you are doing it by hand.
- Add the warm milk to the yeast and stir until yeast is dissolved.
- Add your flour and and kneed or use your kitchen aid until a nice smooth dough appear. 5 min. Leave in bowl, cover with a kitchen towel and let proof for 20 min.
- Stage 2: Once dough is rested uncover and add your butter about 1 tbsp at a time while kneeding your dough on medium speed.
- Once butter is added add your sugar and start with half the flour, mixing on low speed. Add just enough flour until the dough start releasing on the side of the bowl. Kneed until you reach that consistency (5-10 min). Dough will be a little wet and I didnt use all my flour. Had about 1 cup left so add flour slowly, too much flour will give you a dry dough. Let proof for 20-30 min.
- Filling: While the dough proofs make Your filling. Mix it all together until well combined and smooth. I used my hands as I thought that was the easiest to get it nice and smooth. But a handheld mixer works well too. Set a side.
- Get your dough onto a floured surface, using some of the flour you had left over. Using a rolling pin roll out dough to a 18×28 (45×70 cm) inch sheet. 0,2 inches (0,5 cm) thick.
- Spread your filling evenly onto you dough and fold half the dough over the other half.
- Cut into long strips (about 40) and roll around 2 fingers and tuck the end underneath (see video). Once they are all done put onto a baking sheet with parchment paper and cover with a kitchen towel for 1,5 hours.
- Pre-heat oven to 380 F (200C) brush with the egg and add your toppings. Bake for 10-15 min or until golden brown on top. DO NOT OVER BAKE!