Saffransbullar med Mandelmassa (Saffron Buns with Almond Paste) is a traditional Swedish treat often enjoyed during the holiday season, particularly around Christmas and Advent. These sweet, golden buns are made with saffron, giving them a distinct, aromatic flavor and a beautiful yellow color. The almond paste adds a deliciously sweet and rich filling, making these buns even more special.
Here’s how to make Saffransbullar med Mandelmassa:
Ingredients:
For the Dough:
- 2/3 cup (150 ml) milk
- 1/4 cup (60 g) butter, cubed
- 1 packet active dry yeast (about 7 g or 2 1/4 tsp)
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1/4 tsp ground saffron (or 1 packet saffron threads)
- 4 cups (500 g) all-purpose flour (plus extra for rolling)
- 1/2 cup (120 ml) water
- 1 egg (for egg wash)
For the Almond Filling (Mandelmassa):
- 1 1/4 cups (125 g) powdered sugar
- 1 1/4 cups (125 g) almond flour (finely ground almonds)
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1-2 tbsp milk (to adjust the consistency)
Instructions:
1. Prepare the Saffron Dough:
- Heat the milk and butter: In a small saucepan, warm the milk over low heat until it’s just warm to the touch (around 110°F or 45°C). Add the butter and stir until it’s melted. Remove from heat.
- Activate the yeast: In a small bowl, mix the warm water with the saffron threads (crush them slightly with the back of a spoon to release their flavor) and the yeast. Let the mixture sit for about 5-10 minutes, until it becomes foamy.
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, salt, and cardamom. Stir until evenly mixed.
- Combine the wet and dry ingredients: Pour the yeast mixture and the warm milk-butter mixture into the dry ingredients. Stir until a dough forms, then knead on a floured surface for about 5-7 minutes, until the dough becomes smooth and elastic.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
2. Prepare the Almond Paste (Mandelmassa):
- Mix the almond paste ingredients: In a bowl, combine the powdered sugar, almond flour, softened butter, and vanilla extract. Add the milk a little at a time until the mixture comes together in a smooth, thick paste. You can use a spoon or your hands to mix. If the paste is too thick, add more milk a teaspoon at a time until it reaches a spreadable consistency.
3. Shape the Saffransbullar (Saffron Buns):
- Roll out the dough: Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll the dough into a large rectangle (about 12×16 inches or 30×40 cm).
- Spread the almond paste: Spread the almond paste evenly over the dough, leaving a small border around the edges. If the almond paste is difficult to spread, you can roll it between two sheets of parchment paper to make it easier to handle.
- Roll the dough: Roll the dough tightly from the long side (like a jelly roll), then cut the rolled dough into approximately 12-15 slices (about 1 inch or 2.5 cm thick).
- Form the buns: Place the slices onto a baking sheet lined with parchment paper. For traditional Saffransbullar, you can shape the buns into spirals or a classic “S” shape (starting from one end, rolling it over itself into a spiral). Alternatively, you can make simple rolls or even pull-apart buns.
- Let them rise: Cover the buns with a clean towel and let them rise for another 30-40 minutes, until they puff up.
4. Bake the Saffransbullar:
- Preheat the oven: While the buns are rising, preheat your oven to 375°F (190°C).
- Egg wash: Before baking, beat the egg and brush it lightly over the top of each bun to give them a golden color when baked.
- Bake the buns: Bake the buns for 15-20 minutes, or until they’re golden brown and cooked through. Keep an eye on them to avoid overbaking.
- Cool: Remove the buns from the oven and let them cool on a wire rack.
5. Serve:
- Serve the Saffransbullar med Mandelmassa warm or at room temperature. These buns are perfect for breakfast, fika (Swedish coffee break), or as a sweet treat during the holidays.
- They can be stored in an airtight container for a couple of days or frozen for longer storage.
Tips:
- Saffron: Saffron can be expensive, but you only need a small amount. If you want to enhance the saffron flavor, consider letting the saffron steep in a little warm water or milk for 5-10 minutes before adding it to the dough.
- Almond Paste: If you want a smoother filling, you can process the almond paste ingredients in a food processor. Alternatively, you can use store-bought marzipan and adjust the sweetness to your liking.
- Freezing: These buns freeze well! If you want to make them ahead of time, bake the buns, let them cool completely, and freeze them in an airtight container. To serve, just warm them in the oven or microwave.
- Decorating: For a festive touch, you can sprinkle the buns with pearl sugar before baking, or top them with some chopped pistachios after baking.
These Saffransbullar med Mandelmassa are sweet, buttery, and full of the comforting flavors of saffron and almond. They make for a perfect treat during the holiday season or anytime you crave a taste of Swedish tradition! Enjoy!