Bakery Rolls with Saffron Butter, Golden Quince and Crunchy Almond

Name: Bakery Rolls with Saffron Butter, Golden Quince and Crunchy Almond
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Yield: 10
Cuisine: Panadería de autor
Ingredients: 4 cups bread flour; 1/3 cup sugar; 1 1/2 tsp salt; 2 1/4 tsp instant dry yeast; 3/4 cup plus 1 tbsp warm whole milk; 1 large egg; 5 1/2 tbsp unsalted butter, softened; 6 tbsp unsalted butter, softened; 1/2 tsp loosely packed saffron threads; 1/2 cup brown sugar; 1 tsp ground cinnamon; 2 cups fresh quince, small diced; 1 tbsp unsalted butter; 1 tbsp honey; 1 tbsp lemon juice; 3/4 cup sliced almonds; 1 large beaten egg; 1/2 cup powdered sugar; 1 tbsp whole milk; 1 tsp vanilla extract

Soft, aromatic bakery rolls made with an enriched dough, filled with saffron butter, sautéed quince, and toasted almonds. The result is an original, fragrant, and balanced pastry, perfect for breakfast or an afternoon treat.

150 minPrep

30 minCook

180 minTotal

10Servings

Vegetarian

Ingredients

Adjust servings

500 g bread flour (for the dough)
70 g sugar (for the dough)
8 g salt (for the dough)
7 g instant dry yeast (for the dough)
220 ml warm whole milk (approx. a 100°F/38°C)
1 50 g egg (for the dough)
80 g unsalted butter, softened (for the dough)
90 g unsalted butter, softened (for the relleno)
0.5 g saffron threads (for infusionar en the relleno)
90 g brown sugar (for the relleno)
3 g ground cinnamon (for the relleno)
250 g fresh quince, small diced (pelado and without core)
15 g unsalted butter (for saltear the membrillo)
15 ml honey (for the membrillo)
15 ml lemon juice (for the membrillo)
70 g sliced almonds (tostada for the relleno and acabado)
1 50 g beaten egg (for brush)
60 g powdered sugar (for the glaseado)
15 ml whole milk (for the glaseado)
5 ml vanilla extract (for the glaseado)

Nutrition facts

per serving

398 kcal

Calories

7.6 g

Protein

52.4 g

Carbs

18.1 g

Fat

2.8 g

Fiber

49.6 g

Net carbs

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

GlutenDairyEggsTree Nuts

Instructions

1
1. In a large bowl, mix the bread flour, sugar, salt, and instant dry yeast. Add the warm whole milk, 1 egg, and 80 g softened unsalted butter. Knead for 10 to 12 minutes until the dough is smooth, elastic, and slightly glossy.
2
2. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 60 to 75 minutes, or until nearly doubled in size.
3
3. While the dough rises, make the filling. Lightly crush the saffron threads and mix them with 90 g softened unsalted butter. Stir in the brown sugar and ground cinnamon until a smooth paste forms.
4
4. In a skillet over medium heat, melt 15 g unsalted butter. Add the diced fresh quince, honey, and lemon juice. Cook for 8 to 10 minutes, stirring occasionally, until the quince is tender and lightly golden at the edges. Let cool completely.
5
5. Toast the sliced almonds in a dry skillet over medium-low heat for 3 to 4 minutes, or until lightly golden and fragrant. Set aside.
6
6. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches / 40 x 30 cm. Spread the saffron butter evenly over the surface.
7
7. Scatter the golden quince and two-thirds of the toasted sliced almonds over the dough. Roll up tightly from the long side to form an even log.
8
8. Cut the log into 10 equal pieces. Place the rolls in a greased or lined baking pan, leaving a little space between them. Cover and let rise for 35 to 45 minutes, until puffy.
9
9. Preheat the oven to 350°F / 175°C. Brush the rolls with the beaten egg.
10
10. Bake for 24 to 30 minutes at 350°F / 175°C, until the rolls are deeply golden and cooked through in the center. If they brown too quickly, loosely cover with foil during the last minutes.
11
11. While the rolls cool for 10 minutes, make the glaze by mixing the powdered sugar, 15 ml whole milk, and vanilla extract until smooth and thick yet pourable.
12
12. Finish the rolls with the glaze and sprinkle the remaining toasted sliced almonds on top. Serve warm or at room temperature.

Chef tips

For deeper flavor, let the saffron infuse into the filling butter for 15 minutes before mixing with the brown sugar. If your quince is very firm, cover it in the skillet for a couple of minutes to speed up cooking.

Substitutions

You can replace the quince with firm apple or slightly underripe pear if quince is unavailable. The sliced almonds can be swapped for pecans or hazelnuts, though the final flavor profile will change.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori 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
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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