I love saffron and I love chocolate. The winter season is lingering just around they corner and as soon as this time of year comes, I’m always wanting to eat something fluffy and warm and delicious. (Not that I don’t want that anyways lol) .. in Sweden we eat lots of saffron buns this time of year, and this time I decided to bake a braided version of those saffron buns filled with almond paste and chocolate.
Needless to say this braid didn’t last very long and ended up being so delicious I made it twice!
It’s very easy to bake, doesn’t require a machine or any advanced tools. Just mix, proofing time and then baking time.
Give it a go, the kids will love it, and so will the adults.
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Here’s how you bake it!
- 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
- roughly 800/900g flour
- 1 egg
- 150g almond paste
- 80g dark chocolate chips or chopped
- 80g white chocolate chips or chopped
- 80g softened butter (to spread)
- 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, and the egg, until fully combined. Make sure that your dough doesnt get too tough, it needs to be quite sticky but not loose! (Click here for the youtube tutorial to better understand how this stage should look!)
- 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
- Then roll out into a large rectangular shape, with a roughly thickness of 2cm. Then spread the butter all over, then the almond paste and then sprinkle both chocolates evenly all over. Roll it from the long end down and press gently with your palm so it flattens out slightly.
- Then using a knife, leave roughly 2 inches of the dough on one end and slice twice all the way down so you end up with three strips all attached at one end.
- Then start braiding, and don’t worry if the chocolate falls out, just pop it back in 🙂
- Once braided, attach one end to the other so you end up with a circle. Carefully pick it up and place onto a baking tray with a baking sheet.
- Let it rise for about 30 min, Then brush with egg wash and place in the oven for roughly 6-8 min at 250C until golden brown.
And then just ENJOY! 🙂