It has been a while since I posted a recipe for Sweden’s favourite pastry, however this isn’t the classic cinnamon bun, but a sweet treat for the festive season. Swedish Saffron and Almond Buns are divine and reserved for special occasions. And what could be more special than Christmas.
If you follow my blog you’ll know you can find several recipes for flavoured Swedish buns. This is the same method as Fluffy Cardamom Bun dough with a few substitutions. The enriched yeasted dough is flavoured with saffron and then filled with an almond and orange butter. Once proved they are delicately sprinkled with sugar nibs (or almond slivers). The Tangzhong method is used in this recipe, which you may not have heard of. Adding in this simple technique to the process is well worth doing. You will have beautifully light and fluffy buns.
The Tangzhong method originated in East Asia. A yeasted bread technique that involves cooking a portion of flour and liquid in the recipe into a thick paste prior to adding the remaining ingredients, resulting in soft, fluffy bread, that stays fresh a little longer. How does this technique affect yeasted bread dough? What it does is it pre-gelatinises the starches in the flour, meaning they can absorb more water. In reality, flour will absorb twice as much hot water or milk as it does the lukewarm water or milk you’d usually use in yeasted doughs.
I love baking in the lead-up to Christmas. No matter how busy I am, I always find time to make a batch or two of these—they’re an absolute must! They freeze well, so I can keep a stash ready for any impromptu visitors.
tips
Allow the refrigerated ingredients to sit out and reach room temperature before you start baking. There’s no need to warm the milk to 38°C (100°F), as the dough’s temperature will naturally increase by a few degrees during the kneading process.
An excellent way to do the second prove is to place the prepared saffron buns in the oven, switched off, with a bowl of boiling water. There’s no need to cover them. The buns will rise more quickly, as yeast thrives in a warm, humid environment—especially helpful if the dough has been refrigerated overnight.
DID YOU MAKE THIS RECIPE FOR Swedish saffron buns?
I’d love to hear how it turned out! Let me know in the comments below, or share a photo on Instagram and tag @nordickitchenstories.
Place the flour and milk in a small saucepan. Whisk together with a balloon whisk, on a medium heat until it thickens and bubbles. Remove from the heat and pour into a bowl and cover. Once it’s cooled to room temperature, it’s ready to use.
Bun Dough
Begin with the saffron. Grind in a very small bowl with 1/4 tsp sugar. Pour the milk into a small saucepan and add the ground saffron, warm the milk to approximately 38℃. Remove from the heat and set aside to infuse for 20 minutes. the milk should be cool. Add the fresh yeast, if using, whisk to incorporate (if using fast action yeast add it to the flour). Place the flour, tangzhong, sugar and salt in the bowl of a free standing mixer with the dough hook attached. Add the milk mixture and 40g of the egg with the machine running. Mix until a dough forms on a slow speed. Once the dough has come together add the butter, increase the speed to medium/high and work the dough for another 10-12 minutes or until it feels shiny and smooth.
Place the dough in a bowl and cover and place in the fridge to prove for up to 14 hours or prove at room for 50-60 minutes or until it's doubled in size.
Filling
Combine all of the filling ingredients and set to one side.
Pre-heat the oven to 190°C fan.
Shaping the dough: On a lightly floured surface, roll the dough out into 75x30cm. Spread the almond butter on approximately half of the surface. Fold the dough in half, roll again gently to make an approximate rectangle measuring 40x23cm.
Cut the dough into roughly 2cm wide strips, I find a pizza wheel good for this job. Twist a strip several times, slightly stretching it as you do so. Now wrap it up into a knot shape, similar to a ball of wool.
Arrange the buns on a baking sheet lined with parchment paper (if they’re too crowded, use 2 sheets), allowing space between each bun. Cover and prove for 50-60 minutes or until approximately doubled in size. (If you have proved the dough in the fridge overnight they will take longer).
Brush the buns with beaten egg and a little milk and shower with sugar nibs. Bake for 10 minutes or until golden brown. Cool on a wire rack. Best eaten on the day of baking however they freeze incredibly well, just warm them in the oven after defrosting.
Notes
*Here is a video to demonstrate how to shape the buns.
Hi, can you clarify whether there should be eggs in the dough mix? None are listed in the dough ingredients but egg is mentioned being added along with the milk in the instructions.
hi, just made this recipe and it is fabulously fluffy. You list the milk quantity as grams and it should be ml? I did weigh it just to check the volume and concluded that it was ml instead. ml worked perfectly and mad a beautiful silken dough. The video was really helpful too and I found that the second option made much lighter and fluffier buns than the first one. it also made everyone think they were eating the biggest ones on the plate! Thanks 🙂
Hi Gwen,
I’m very happy to hear you liked this recipe.
With cakes and bread I always list liquids in grams as they’re equal to millilitres, I just think it’s easier when it comes to baking.
Hi, can you clarify whether there should be eggs in the dough mix? None are listed in the dough ingredients but egg is mentioned being added along with the milk in the instructions.
Hi Fran,
Apologies, it’s been missed in the recipe. There is one egg in the recipe, 3/4 should be added with the milk. I will amend the recipe.
hi, just made this recipe and it is fabulously fluffy. You list the milk quantity as grams and it should be ml? I did weigh it just to check the volume and concluded that it was ml instead. ml worked perfectly and mad a beautiful silken dough. The video was really helpful too and I found that the second option made much lighter and fluffier buns than the first one. it also made everyone think they were eating the biggest ones on the plate! Thanks 🙂
Hi Gwen,
I’m very happy to hear you liked this recipe.
With cakes and bread I always list liquids in grams as they’re equal to millilitres, I just think it’s easier when it comes to baking.