Dough:
500 grams milk
50 grams fresh yeast (or 20 grams active dry yeast)
1 gram saffron
170 grams granulated sugar
1/2 teaspoon salt
950 - 1100 grams flour
180 grams butter
1 tablespoon vanilla sugar
Filling:
200 grams butter
170 grams granulated sugar
3 tablespoons vanilla sugar
Topping:
150 g melted butter
200 g granulated sugar
Instructions -
1. Crumble the yeast into a bowl.
2. Add room temp (finger warm) milk and mix until dissolved.
3. Pour into a mixer fitted with a dough hook.
4. Add the sugar, vanilla sugar, and saffron.
5. Add half of the flour, the butter, and mix until a very sticky dough forms.
6. Add the salt and the rest of the flour.
7. Mix on low/medium speed for about 15 min until the dough is stretchy and smooth.
8. Place the dough on a large floured surface.
9. Let rest for 15 min. Meanwhile, make your filling by mixing all three ingredients together.
10. Roll the dough into a large rectangle.
11. Spread out the filling into an even layer all across. (Make sure the filling is room temp, microwave it for a few seconds if it’s not spreading nicely)
12. Fold the dough into 3 layers on top of each other
13. Cut into 1 cm thick strips.
14. Roll into buns
15. Let rise at room temp for 1.5-2 hours.
16. Preheat oven to 220 C (430 F)
17. Bake the buns in the middle of the oven for 9-11 min, until golden brown.
18. Let the buns cool.
19. Brush each bun with melted butter and cover them in sugar. (Brush them one at a time so the butter doesn’t solidify before the sugar coating)
