SAFFRON LUSSEGIFFLAR THAT'LL MAKE YOU NEVER GO BACK TO NORMAL!
This is an unconventional take on the classic Lussebulle - and you’ll probably never go back to the normal one after this.
The delicate flavour of saffron, in the softest of buns, mixed with the taste of almond croissant filling….
This recipe is based on using a 400 gram bag of our Buns & Brioche mix.
First make the frangipane (which is the filling in almond croissants):
- 100 g soft butter
- 100 g granulated sugar
- 100 g almond flour
- 15 g OhAh Buns & Brioche Mix
- 1 egg
- 0,5 - 1 tsp almond extract (NOT bitter almond) depending on how strong an almond flavour you like.
- 1/4 tsp salt
Whip together the butter and sugar until pale & fluffy. Add the egg and mix in. Add the almond extract. Mix in the almond flour and 15 g Buns & Brioche mix.
Leave and now make the dough.
- 385 g Buns & Brioche mix
- 310 g water (lukewarm)
- 90 g sugar
- 1 tsp sirup (light)
- 2 tsps vanilla sugar
- 60 g butter (diced and room temperature)
- 35 g fresh yeast (red for sweet doughs)
- 6 g salt
- 1,0 g of saffron
Add sugar, vanilla sugar, sirup, and saffron to the water in your baking bowl and start mixing so the water takes a gold colour from the saffron. Add the yeast and mix well until dissolved.
Mix in the flour mix - first half the mix, and once this turns smoother, add in the other half. Then add the salt.
Continue to add in the butter a bit at the time. Work the dough for another 5 minutes. Add any raisins or other inclusions. Once done, cover the bowl and let it rest for 5 minutes.
On a lightly floured surface (we use tapioca starch) roll out the dough to a square like you were making cinnamon rolls. Approx 30cm high and 50 cm wide. Use a thin pizza peel to make sure the dough doesn’t stick to the surface.
Spread the frangipane across the entire dough. With a pizza-slicer cut 5cm wide (and 30cm long) ”strips” and instead of rolling them, fold them over at approx 8cm long (approx 3 folds). Place each on a baking tray with baking parchment paper.
Turn on the oven at 195 degrees Celcius (convection / varmluftsugn).
Leave to rise for 1-1.5 hours.
Brush with eggwash (1 egg + 1 tbsp water + pinch of salt) and bake for 2*11 minutes (22 minutes) and turn halfway.
Add 1 tsp sugar to the egg wash and once out of the oven, brush all the gifflar again to get that shine.
Leave to cool and enjoy
