Saffron buns and Gingerbreads are both very common Christmas sweets in Scandinavia. I gave you a great recipe for Saffron buns already last years, you find it here. This recipe has the same dough, but is filled with an almond paste. I just love it!
Ingredients (24 buns):
- Follow ground recipe here
Filling and topping
- 7 tbsp almond paste (or prepare from scratch, follow this recipe)
- 2 1/2 tbsp butter
- 1 egg
- pearl sugar
- sliced almonds
When dough is ready (follow all steps here), it’s time to create the shape of the buns.
The traditional Lussekatte has a format of a S. I made half of the dough the traditional way and has with marzipan filling.
Divide the dough in two. Of one of the halves, divide the dough into approximately 12 pieces (70g each). Take one dough ball and roll the ball out into a snake, about 14 inches long. Curl the ends in opposite directions, forming an “S” with spirals at each end. Place on an over tray covered with parchment paper and repeat with the rest of the dough. Decorate with two raisins in each bun, or as I did here, with pearl sugar.
With the second dough, use a rolling pin and roll out to a rectangle. Spread out the mixture of butter and almond paste all over the dough. Fold the rectangle one time on the long side. Cut into 12 long sticks. Now roll each stick half ways towards the middle from one side, then half way towards the middle on the other side. Place the buns on an oven tray covered with parchment paper. Sprinkle the buns with some sliced almonds.
Place a baking towel above the buns and now let the buns rise for another 1-2 hours (double size).
Pre heat oven to 430°F. Place the buns in the middle of the oven for about 7 to 8 minutes until the buns are golden brown. Remove from oven. Using a pastry brush, brush some beaten egg over the tops and sides of the ready buns. Let cool down for 5 minutes before eating.