Prepare the Saffron Extract

1. Lightly crush the saffron threads using a mortar and pestle. Don’t over-process—just break them up enough to release flavor and color.

2. Mix with sugar, warm milk, and lemon juice.

3. Let sit 20–60 minutes, or longer for deeper flavor.

Make the preferment

Warm the milk to 98-104 °F  (37-40 °C)

In a mixing bowl, combine: 

600 g flour

11 g instant yeast

1 tbsp sugar

Add the warm milk and the saffron mixture.

Mix for 5-8 minutes until you have a thick, slightly sticky dough.

Instant yeast does not need to be dissolbed in the milk.

Let rest for 20-30 minutes, until you see it begin to puff slightly.

Make the almond filling

1. Beat the butter and sugar until light and fluffy.

2. Add the egg.

3. Fold in the almond flour, wheat flour, and salt.

4. Refrigerate - the filling should be firm and spreadable.

Making the final dough

1. Add the sugar, egg and salt to the preferment.

2. Knead for 3-5 minutes

3. Add the butter in pieces and work it in thorougly.

4. Add the remaining flour gradually (you often won't need all 400 g)

5. Knead for 10-15 minutes until the dough is smoth, elastic, and soft, not dry.

6. From here go straight to shaping.

Shaping the Buns (S-Method)

1. Roll dough into a large rectangl about 3-4 mm thick.

2. Spread the cold almond cream evenly over the entire surface.

3. Fold dough in half from the long side - creating a double layer.

4. Cut strips 1.5-2 cm wide.

5. Twist each strip into an S-shape (like a lusekatt), one end rolled upward, the other end rolled downward until they meet in the middle.

6. The layers should be visible from the side - beautiful effect.

Proofing on the cookie sheet

Let the shaped buns rise, covered. 60-90 minutes or until soft, puffy and nearly doubled in size.

Bake at 400°F (200°C) for 10-12 minutes. Remove as soon as they turn golden.

Brush with syrap glaze

1. Bring sugar and water to a boil until sugar dissolves. Cool slightly (warm, not hot).

2. Brush a thin layer over buns immediately after baking

3. Let dry ~10 min for a glossy finish