Saffron buns with raspberries | Food by Drygast
A nice twist on "lussebulle", where you instead roll the dough into a cinnamon bun-like shape.
Ingredients
- 6 g (2 tsp) Dry Yeast
- 500 g (5 dl) Milk 3% fat
- 90 g (1 dl) Sugar
- 1 g (2 pcs) Saffron
- 100 g Butter 80% fat
- 2 g (2 pinch) Salt
- 750 g (12.5 dl) All-purpose Flour
- 200 g Almond Paste
- 200 g Raspberry
- 30 g (0.5 dl) Sugar
- 70 g (1 pcs) Egg
- 42 g (1 pcs) Eggwhite
- 150 g (2.5 dl) Icing Sugar
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