150 g butter or margarine
500 ml single cream
50 g yeast for sweet dough
200 g Dansukker Granulated Sugar
2 g salt
200 g fromage frais
1 g saffron
2 eggs
Approx. 1,100 g plain flour

Filling
100 g butter or margarine
150 g almond paste
100 g raisins
100 g finely chopped almonds

For brushing
1 lightly beaten egg

To decorate
Dansukker Nib Sugar
Flaked almonds

1 oven pan 30 x 40 cm (the type that slots into the oven)
Baking parchment

Melt the butter/margarine in a saucepan. Add the cream and gently heat to body temperature (approx. 37 °C).

Crumble the yeast into a mixing bowl. Add the warm cream mixture and stir until the yeast has dissolved. Add sugar, salt, fromage frais, saffron and egg. Mix in the flour a little at a time until the dough no longer clings to the sides of the bowl. Knead the dough until it is smooth and shiny. Cover with a tea towel and leave to rise for about 30 minutes.

Line the oven pan with baking parchment. Grate the almond paste.

Turn the dough onto a floured surface and knead until smooth and elastic. Divide the dough into two pieces, and roll out each piece into a flat rectangle. Spread each rectangle with a thin layer of butter/margarine. Sprinkle with the grated almond paste, raisins and almonds. Roll up the rectangles into lengths, then cut the lengths into slices and arrange them in the oven pan. Cover with a tea towel and leave to rise for about 30 minutes. Brush with egg and sprinkle with nib sugar and flaked almonds. Bake in the lower part of the oven at 200 °C for about 25 minutes. Leave to cool on a wire rack covered with a tea towel.

* Instead of using an oven pan, the buns can be baked in several small tins.