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Almond filled Saffron buns
Almond filled Saffron buns
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To make soft saffron buns in Sweden is very typical between first of advent and Christmas. These buns are filled with almond paste, vanilla and butter. Preparing the dough in two steps will make the buns very fluffy and tasteful. These buns are best enjoyed together with cup of coffee or a glass of milk.

Ingredient List for 10 servings:
Button Buns
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50 gr Fresh yeast
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1 gr Ground saffron
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500 ml Milk
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175 gr Butter
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2 teaspoons Sugar
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840 gr Flour
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1 teaspoon Salt
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1 Egg

Button Filling
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250 gr Butter
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600 gr Almond paste
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2 teaspoons Vanilla sugar
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1 Egg
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50 gr Granulated sugar

Oven temperature:
200 degrees Celsius
Instructions:
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Melt fifty gram of the butter for the buns in a casserole. You will need the rest of the butter later.
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Add the milk in the casserole and heat the liquid to finger warm approx thirty seven degrees Celsius.
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Pour the liquid in a bowl and crumble the yeast in the liquid. Stir until the lump free.
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Add the salt, sugar, and six hundred sixty gram of flour in the bowl and stir together to a smooth dough.
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Place a baking towel on top of the bowl and let the dough rest in the oven without heat for one our.
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Time to prepare the filling: Mix the butter, sugar and vanilla sugar together with a fork.
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Add the almond paste and mix together. Place the filling on the side in room temperature.
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Stir hundred twenty-five gram of the butter and sugar together with a fork.
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Add the saffron with the butter and sugar.
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Add the saffron mixture in the dough and work together to a smooth dough.
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Start the oven t 200 degrees Celsius.
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Pour the dough on a clean surface and pour flour on the surface.
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Divide the dough in two.
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Roll out one part of the dough to a square.
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Add half of the filling evenly on the dough.
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Roll the dough to a long roll.
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Cut the dough in approx. five centimeters thick parts.
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Place the parts in bun forms on a baking sheet. Put a baking towel on the buns.
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Repeat the same procedure with the second part of the dough.
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Stir one egg in a small bowl, and brush the buns with it.
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Sprinkle the buns with the granulated sugar.
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Place half of the buns in the middle of the oven for fifteen minutes.
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Take out the buns and put them between two baking towels and let them cool down.
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This recipe is from Sweden
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