Saffron Wreath or Saffron Buns
2 wreaths or about 20 buns
7g active dry yeast
250 ml milk
50g granulated sugar
0.5g ground saffron
420-500g plain flour
Note: Amounts are for 2 wreaths or about 20 buns – use half the amount if you are only baking 1 wreath/10 buns.
Grated peel of 1 orange
100g almond paste
Put the yeast into a bowl. Melt the butter, add the milk and gently warm to about 98° F. Pour the wet ingredients over the yeast and stir. Beat the egg in a small bowl. Add half the beaten egg to the wet ingredients along with the sugar, saffron and almost all of the flour. Work into a smooth dough. Cover the bowl with plastic wrap and let rise for about 40 minutes.
Divide the dough into two equal pieces. Bake one half as below. The other half can either be frozen or put in the fridge to bake later.
Roll out the dough into a rectangle, about 30×20 cm, 1/2 cm thick. Spread about half the butter over the dough, sprinkle with about half of the almond paste (grated) and half the grated orange peel.
Roll up the dough, starting at the long side. Shape into a ring (or individual buns) and put into the (greased) Omnia Pan or the Silicone Mould. Pinch the ends together. If you are making a wreath, use scissors to cut on a slant most of the way through the dough, about 2.5 cm apart, alternately pushing each “slice” towards the center (centre) or the outside. Cover with a tea towel and let rise for about 30 minutes. Brush the wreath/buns with beaten egg and sprinkle with sliced almonds and pearl sugar. Bake at low heat for about 35 minutes.