Saffron and Orange Buns

Ingredients

• 500 g flour
• 1 cube yeast (42 g)
• 0.2 l lukewarm milk
• 100 g sugar
• 100 g butter
• 1 tsp saffron (ground)
• 3 eggs
• flour (for dusting)
• 1 untreated orange
• 150 g soft butter
• 250 g marzipan dough
• 40 g almond flakes
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Crumble the yeast into it and mix with some lukewarm milk, 1 tbsp sugar and a little flour from the rim. Let the pre‑starter rise covered at a warm spot for about 15 minutes.

2. 2.

   Warm the butter with the remaining milk and saffron slightly, then add to the bowl with the rest of the sugar, flour, 2 eggs and the pre‑starter to form a smooth dough. Beat vigorously until it is glossy and lifts from the bowl edges. Cover and let rise for another ~30 minutes.

3. 3.

   For the filling, wash the orange hot and pat dry. Grate the zest and squeeze out a little juice. Mix the zest with 2–3 tbsp of juice, butter and marzipan until creamy.

4. 4.

   Knead the dough on a floured surface, divide in half and roll each into a ~1 cm thick rectangle. Spread the cream over it, roll up, cut into 4–5 cm slices and place in paper molds. Let rise for another ~15 minutes.

5. 5.

   Preheat the oven to 200 °C (fan).

6. 6.

   Whisk the remaining egg and brush the buns with it. Sprinkle almond flakes on top, place on a baking tray and bake for about 20 minutes until golden brown.

7. 7.

   Remove from the oven, cool on a rack and dust with powdered sugar before serving.