Saffransbullar med Mandelmassa (Swedish Saffransbullar with Marzipan)
Saffransbullar med Mandelmassa are a traditional Swedish pastry often enjoyed during the winter months, particularly around Christmas and Saint Lucia Day. These sweet, golden buns are made with saffron, which gives them a beautiful color and rich flavor, and are filled with marzipan (mandelmassa), which adds a nutty sweetness. They are soft, fragrant, and perfect with a cup of coffee or tea.
Here’s how to make these delicious Swedish saffron buns!
Ingredients:
For the Dough:
- 1/2 gram saffron (about 1/2 packet, crushed with 1 teaspoon sugar)
- 1/2 cup (120 ml) milk (warm)
- 1/2 cup (120 ml) water (warm)
- 1/4 cup (60 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon salt
- 1 packet (about 2 1/4 teaspoons) active dry yeast
- 3 1/2 cups (440 g) all-purpose flour (plus more for dusting)
- 1 large egg (for brushing)
For the Filling:
- 100 g marzipan (store-bought or homemade)
- 2 tablespoons butter, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (optional)
Instructions:
1. Prepare the Saffron:
- Crush the saffron threads with a pinch of sugar using a mortar and pestle. This helps release the flavor and color.
- Mix the crushed saffron into the warm milk and water and let it sit for a few minutes while you prepare the dough. The liquid should turn a lovely yellow color.
2. Make the Dough:
- In a large mixing bowl, combine the warm milk and water mixture with the melted butter, sugar, and salt.
- Sprinkle the yeast over the liquid and let it sit for about 5-10 minutes until the yeast is activated and bubbly.
- Gradually add the flour, about 1 cup at a time, mixing it in until the dough begins to come together.
- Knead the dough for about 5-7 minutes, either by hand or with a stand mixer, until it becomes smooth and elastic.
- Cover the dough with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
3. Prepare the Marzipan Filling:
- While the dough is rising, make the marzipan filling by combining the marzipan, butter, powdered sugar, and vanilla extract (if using) in a bowl.
- Use your hands or a spoon to mix everything together into a smooth paste. If the marzipan is too firm, you can soften it by briefly microwaving it or adding a bit more butter.
4. Shape the Buns:
- Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 12 x 18 inches (30 x 45 cm).
- Spread the marzipan filling evenly over the surface of the dough.
- Roll the dough tightly into a log, starting from the long side, and then slice the log into 1-inch pieces (about 12-15 pieces).
5. Form the Buns:
- You can shape the buns into your desired form. For traditional Swedish saffransbullar, you can either make cinnamon roll-style spirals or shape them into S-shapes by folding the dough over itself like a pretzel.
- Place the shaped buns on a baking sheet lined with parchment paper. Leave a little space between each bun to allow for rising.
- Cover the buns with a clean towel and let them rise for another 30-45 minutes, or until they have puffed up.
6. Bake the Saffransbullar:
- Preheat your oven to 375°F (190°C).
- Once the buns have risen, brush the tops with a beaten egg to give them a golden color when baked.
- Bake the buns for 15-18 minutes, or until they are golden brown and fully cooked through.
- Let the buns cool slightly before serving. They’re best served fresh but can also be enjoyed the next day if stored in an airtight container.
Serving Suggestions:
- These saffransbullar are perfect served with a cup of coffee or mulled wine. They’re especially popular for Christmas and Saint Lucia Day in Sweden.
- You can also sprinkle a bit of powdered sugar on top once they’ve cooled for a little extra sweetness.
Tips for Success:
- Saffron Flavor: Saffron can be a bit expensive, but a little goes a long way. You only need a small amount to achieve the characteristic golden color and flavor.
- Shaping: If you’re not familiar with shaping Swedish buns, try making the spiral or S-shaped buns, as they are classic and beautiful.
- Storage: These saffransbullar are best enjoyed fresh, but they can be stored in an airtight container for 1-2 days. Reheat them briefly in the microwave or oven to restore their softness.
This Saffransbullar med Mandelmassa recipe will fill your kitchen with the most amazing aroma and bring a touch of Swedish tradition to your home. With their rich saffron flavor and sweet marzipan filling, these buns are a true treat! Enjoy!
