Saffron, Honey and Almond Twisted Buns
Soft, enriched dough buns twisted with a butter, honey, and ground almond filling, finished with saffron threads and sliced almonds for a delicate golden bake.
Ingredients
- 420 g bread flour (for the dough)
- 45 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (a unos 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 0.25 g saffron threads (divided entre dough and acabado)
- 70 g unsalted butter (for the relleno, muy suave)
- 70 g honey (for the relleno)
- 80 g ground almonds (for the relleno)
- 5 ml vanilla extract (for the relleno)
- 35 g sliced almonds (for cubrir)
- 1 unit egg yolk (for brush)
- 15 ml whole milk (for brush with the yema)
- 40 g powdered sugar (for the glaseado)
- 10 ml hot water (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the warm milk in a small bowl and add a pinch of the saffron threads. Let it steep for 5 minutes to perfume and color the milk.
- 2
2. In a large bowl, mix the bread flour, sugar, salt, and instant dry yeast.
- 3
3. Add the saffron milk, egg, and softened unsalted butter to the dry ingredients. Knead for 10 to 12 minutes until you have a smooth, elastic, slightly shiny dough.
- 4
4. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 75 to 90 minutes at room temperature until nearly doubled in size.
- 5
5. While the dough rises, make the filling by mixing the filling butter, honey, ground almonds, and vanilla extract into a spreadable paste.
- 6
6. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches.
- 7
7. Spread the honey-almond filling over the entire surface of the dough. Sprinkle the remaining saffron threads on top, rubbing them lightly between your fingers to release more aroma.
- 8
8. Fold the dough in half lengthwise to enclose the filling. Press gently and cut into 10 equal strips.
- 9
9. Twist each strip several times and coil it onto itself to form a bun. Place the buns on a parchment-lined baking tray, leaving space between them.
- 10
10. Cover the buns and let them proof for 30 minutes more until puffy. Meanwhile, preheat the oven to 375°F and 190°C.
- 11
11. Mix the egg yolk with 1 tablespoon whole milk and brush the buns. Sprinkle the sliced almonds over the top.
- 12
12. Bake for 20 to 25 minutes at 375°F and 190°C until deeply golden.
- 13
13. Let cool for 10 minutes on a rack. Mix the powdered sugar with the hot water to make a light glaze and drizzle it over the buns before serving.
Chef tips
If the honey is very thick, warm it for a few seconds so it blends more easily into the filling. For a more defined shape, chill the cut strips for 10 minutes before twisting.
Substitutions
You can replace the ground almonds with ground hazelnuts for a different flavor profile, though the tree nut character will change. Vanilla can be swapped for a small amount of almond extract.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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