Saffron and Pistachio Buns
Ingredients
- 50 g yeast
- 500 ml milk, room temperature
- 1 g saffron (2 packets)
- 13 g Dansukker Granulated Sugar
- 210 g Dansukker White Syrup
- 200 g butter at room temperature
- approx. 900 g plain flour
- 1/2 tsp salt
Pistachio filling
- 150 g almond paste
- 80 g pistachio nuts, shelled
- 100 g butter at room temperature
- 50 g Dansukker Cane Sugar
- zest of 1 orange, ideally untreated
Topping
- butter
- Dansukker Granulated Sugar
Crumble the yeast in a bowl and dissolve with the milk.
Grind the saffron in a mortar with 1 tbsp sugar and add to the mixture along with the syrup. Dice the butter and add it to the mixture. Stir some more.
Gradually add the flour and work into a dough. Add the salt and continue kneading the dough until it doesn’t stick to the sides of the bowl, about 10 min. Leave to rise under a tea towel for about 20 minutes.
Prepare the filling. Grate the almond paste and chop the pistachios. Blend together with the remaining ingredients.
Put the dough on a floured surface and knead until smooth. Divide the dough into two and roll each piece out into a rectangle. Spread the filling evenly on both rectangles. Fold the dough double lengthwise and cut out into 2 cm strips.
Shape twists by holding each end of the strip and twisting in opposite directions. Shape into a spiral, tucking the ends underneath. Place the spirals in bun cases on a baking tray. Leave the dough to rise for approx. 40 min.
Heat the oven to 225°C. Bake in the centre of the oven for about 10 minutes. Leave to cool on a wire rack.
Brush the buns with melted butter and dip in granulated sugar.
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