Saffron and Pistachio Buns

Saffron and Pistachio Buns

Makes approx 40 2 hrs
Saffron and Pistachio Buns
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  • 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


  • 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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