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Saffron & hazelnut wreath
Saffron & hazelnut wreath
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Total Time:
1 hour 30 minutes
Delicious saffron buns, a festive Nordic treat typically made in a wreath shape for Advent. Customize with your favorite liqueur or water as a non-alcoholic option.
Ingredients:
  • 170 g unsalted butter
  • 500 ml whole milk
  • 1 small pinch of saffron threads
  • 180 g caster sugar
  • 10 g fast-action dried yeast
  • 800 g strong flour plus extra for dusting
  • 115 g icing sugar
  • ¼ teaspoon ground cardamom
  • 150 g dried pear or apple
  • 120 ml Cognac or Calvados
  • 150 g unsalted butter (at room temperature)
  • 80 g plain flour
  • 100 g hazelnuts
  • 5 tablespoons caster sugar
  • 1 small lemon
Instructions:
  • Start by finely chopping the dried pear or apple and mixing it in a bowl with your chosen liqueur or water. Set aside. Next, melt the butter with the milk in a pan over low heat, stir in the saffron, then set aside to cool. In a free-standing mixer, combine sugar, ½ teaspoon sea salt, yeast, and flour. Gradually add the milk mixture and mix well. Knead with the dough hook attachment for 15 minutes until smooth. Place the dough in a greased bowl, cover, and let it rise for 1 hour until doubled in size. Meanwhile, drain the dried fruit and mix with lemon zest, hazelnuts, and remaining filling ingredients. Preheat the oven to 180ºC. Roll out the dough into a 28cm x 70cm rectangle. Spread the filling, leaving a 3cm border. Roll the dough, cut in half lengthways, twist the pieces together, then form a ring. Let it rise for 30 minutes. Bake for 30-35 minutes until golden. Let it cool. Lastly, mix icing sugar, cardamom, 1 tablespoon lemon juice, and 2 tablespoons water and drizzle over the wreath before serving.

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