Jamie Magazine
By Simon Bajada
With a warming apple & Cognac filling
About the recipe
In Nordic countries, saffron buns are a typical Advent treat,
often made as a wreath. If you don’t have Cognac or Calvados,
you could always use your favourite liqueur – or water, if you’d
prefer to leave the booze out entirely.
Recipe From
Jamie Magazine
By Simon Bajada
170g unsalted butter
500ml whole milk
1 small pinch of saffron threads
180g caster sugar
10g fast-action dried yeast
800g strong flour, plus extra for dusting
115g icing sugar
¼ teaspoon ground cardamom
HAZELNUT FILLING
150g dried pear or apple
120ml Cognac or Calvados
150g unsalted butter (at room temperature)
80g plain flour
100g hazelnuts
5 tablespoons caster sugar
1 small lemon
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