In Sweden during Christmas you are bound to find saffron in pretty much every baked good! So why not play with this idea and upgrade the traditional Swedish saffron bun to something that even suits the millennials! 😉 I have created my own version of the saffron bun with a twist of adding almond paste and chocolate chips! Originally I decide for white chocolate only but then I thought, what the heck! Why not just try it with dark chocolate as well! Haha so there because a combo of things!
I did this recipe in collaboration with spicyspoon.se (link here) who created some amazing traditional Swedish dishes which are served during Christmas! Check out her blog for the full recipe but also check my youtube video on how I made them! Click here for the link!
- 50g yeast (I use fresh yeast)
- 175g butter
- 2 bags of saffron (roughly 1 gram)
- 200g sugar (2 dl)
- 500g milk (5 dl)
- 1/2 tsp salt
- 1 egg
- roughly 800/900g flour
- 200g almond paste (madelmassa)
- 200g white or dark chocolate (chopped)
- Pour the saffron with some of the sugar into a mortar.
- Break the (fresh) yeast into a large bowl.
- Melt the butter. Stir the saffron in the melted butter. Add the milk and simmer to about 37˚C.
- Pour it into the yeast. Mix until yeast is fully melted in, and then add in your salt and sugar. Once all combined start adding the flour a little at a time, until fully combined. Make sure that your dough doesnt get too tough, it needs to be quite sticky but not loose! (In some cases you may need more flour and some you may need less, just play it by ear – Also check out my youtube video to better understand how I did it link is here : Link ) Mix until fully combined, and then sprinkle some flour over the dough, cover with a tea towel and Let it rise for about 30 minutes.
- Once its doubled in size, pour the dough onto a lightly floured surface and knead the dough until it becomes soft and easy to work with.
- Cut the dough in half, cover one half and then roll out the second half to a rectangle at roughly 2 cm thickness.
- Spread butter all across the dough, then shred your almond paste (madelmassa) all over, and then sprinkle your chocolate chips all over the dough (I used both dark and white chocolate chips, because i couldn’t decide which one! haha)
- Roll the dough, working from the side closest to you. Then close the ends and the seem.
- Flatten the dough out a little by just lightly pressing your palm onto the dough all across. Then cut the dough into 5 cm snips and within each 5 cm snip make a high slit int he centre.
- To make the knots, take one end of the slit and tuck it over the in and do the same with the other. Place the knots into a cupcake baking cup and cover with a tea towel to rise for roughly 20-30 min.
- Once risen, brush with some egg wash and sprinkle some pearl sugar (pärlsocker) on top. Bake in the oven for about 6-8 minutes at 220° C ,until lightly brown and fully cooked (dont worry if it feels a little sticky in the centre that’s the almond paste)
- Once baked, leave them to rest for about 10-15 minutes on a wired rack. And voila! They done! Enjoy!