Sources:
- Hydration
- 50 %
- Salt
- 0.6 %
- Total flour
- 1100 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 165g | Butterroom temperature | 15 % |
| 220g | Almond paste | 20 % |
| 0.6dl | Brown sugar | |
| 1.1dl | Sugar | |
| 2.2tsp | Ground cardamom | |
| 1.1tbsp | Cornflour |
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 55g | Fresh yeastroom temperature | 5 % |
| 550g | Milkroom temperature | 50 % |
| 1.1g | Saffron | 0.1 % |
| 275g | Butterroom temperature | 25 % |
| 220g | Sugar | 20 % |
| 1100g | Plain flour | 100 % |
| 6.6g | Salt | 0.6 % |
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 1.1 | Egg | |
| 1.1pinch | Salt | |
| Watera splash | ||
| Chopped almondsto garnish | ||
| Pearl sugarto garnish |
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 2.2dl | Water | |
| 2.2dl | Sugar |
Method
- Filling: mix all the filling ingredients in a bowl to a smooth, spreadable paste. Set it aside.
- Crumble the yeast into a bowl and add the milk. Mix until the yeast has dissolved completely. Add the saffron and stir a little more.
- Add the butter in pieces, the sugar, and half of the flour. Work it into a sticky dough. Then add the salt, and more flour as needed. The dough must be sticky but possible to handle. Too much flour gives dry buns.
- Knead well for at least 10 minutes in a machine, a little longer by hand.
- Roll the dough out to a large rectangle, 30 × 60 cm.
- Spread the filling over the whole rectangle. Fold it in half along the long side. Roll lightly to get an even rectangle without air bubbles.
- Cut 1 cm wide strips along the short side of the folded rectangle. Use two strips for each bun, in any shape you like. Put the buns on baking trays lined with baking paper, with plenty of space between them. Cover with a tea towel and let them rise for 2 to 3 hours, depending on the temperature in your kitchen. They are ready when the dough springs back after a light press with a finger.
- Heat the oven to 200 °C (conventional, top and bottom heat).
- Lightly whisk the egg, the salt, and a little water. Brush the buns and garnish with pearl sugar and chopped almonds. Bake in the middle of the oven for about 15 to 20 minutes, or until they have a nice colour.
- Sugar syrup: meanwhile, mix the water and the sugar until the sugar has dissolved. Brush the buns with the syrup as soon as they come out of the oven.