Traybaked Lucia Buns with Almond Paste

Saffron fragrant Lucia Buns is a delicious treat for the Advent fika, Lucia celebrations, and in fact anytime you fancy a sweet treat during the cold winter months. Popular Swedish recipe creator, TV chef and award winning cookbook author Susanne Jonsson shares this colourful recipe for traybaked saffron buns filled with almond paste. For extra indulgence, cover the buns in a creamy frosting!
Traybaked Lucia Buns with Almond Paste
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INGREDIENTS (Makes 12 large buns)
50 g fresh yeast
1 g saffron, ground
300 ml milk, room temperature
90 g granulated sugar
2 eggs + 1 egg for brushing
200 g butter, room temperature
600 g wheat flour (approx.)
Filling:
120 g brown sugar
150 g butter, room temperature
100 g almond paste, grated
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HOW TO
Dissolve the yeast in milk together with saffron and sugar in a dough bowl. 
Add the eggs, almost all the flour and add the butter.
Work the dough for a few minutes in a machine.
Leave to rise to double in size under a baking sheet, about 40 minutes. Press a finger down gently and when the dough puffs up, it’s ready.
Remove the dough to a floured baking tray.
Knead the dough and flatten it, let it rest for 5 minutes. 
Roll out to 40 x 35 cm, spread the filling and roll up like you would with cinnamon rolls.
Cut into 12 equal sized pieces, place them in a greased or baking paper lined ovenproof tray 30 x 40 cm. Leave to rise for another 20 - 30 minutes. Press a finger down gently and when the dough puffs up, it’s ready.
Preheat the oven to 200 C. Brush the buns with lightly beaten egg.
Bake on the bottom shelf of the oven until the buns are cooked through. This will take about 25 minutes, but watch the time towards the end. 
Taste and enjoy!
Top tip!
For extra indulgence, cover the buns in a creamy frosting!
100 g butter, room temperature
200 g neutral cream cheese, room temperature
120 g icing sugar
Whisk together all the ingredients for the frosting. Spread it on top of the warm cake. Sprinkle with desiccated coconut, grated orange peel, drizzle with caramel sauce and decorate with cloudberries.
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