Roy Fare's cruel saffron buns !

Fördeg

• 500 g milk [5 dl]
• 50 g yeast
• 1 g saffron
• 520 g wheat flour [8,5 dl]

you

• 150 g butter, room temperature
• 170 g strösocker [2 dl]
• 2 g salt [2 krm]
• 320 g wheat flour [5,5 dl]

Mandelfyllning

• 250 g marzipan
• 25 g strösocker [2 tbsp]
• 3 g vanilla sugar [1 tsk]
• 120 g butter, room temperature

Brushing and decoration

• 1 eggs
• sweet almond, hyvlad
• powdered sugar

Do this

1. Saffron dough
   Start with a pre-dough. Heat the milk with the saffron until finger-warm and dissolve the yeast in it. Mix the milk with the wheat flour, knead into a fine dough. If you have a kitchen assistant, I recommend you use it with a hook, then run the dough in 5 minutes. Leave with a cloth over and rest in 15-20 mine.
2. Mix in the remaining ingredients in the dough and run at medium speed until the dough feels smooth, glossy and begins to drop edges. If you do not have a kitchen assistant then it is important that you knead until you can no longer bear it, only then is it ready.
3. Let the dough rest under a cloth for approx 20-30 minutes so the dough releases its tension.
4. Mandelfyllning
   Mix almond paste with powdered sugar and vanilla sugar. Mix in a little at a time of the butter until you have a smooth and fine filling.
5. Roll out the dough, ca 45×70 cm and approx 0,5 cm thick dough on a lightly floured table.
6. Spread the filling evenly over the dough.
7. Grab the top of the dough and fold it over so that you get half a fold. Divide the dough into oblong strips and make small knots by twisting the strip around two fingers like a ball. Place the buns on a sheet of parchment paper. Let ferment properly under a cloth in 1-2 hours.
8. Preheat the oven to 200 grader. Brush the buns with egg and sprinkle with planed almonds and powdered sugar. Bake in the middle of the oven in 13-15 mine until your saffron buns have a nice golden brown color.