50 g yeast
500 ml milk, room temperature
1 g saffron (2 packets)
13 g Dansukker Granulated Sugar
210 g Dansukker White Syrup
200 g butter at room temperature
approx. 900 g plain flour
1/2 tsp salt

Pistachio filling
150 g almond paste
80 g pistachio nuts, shelled
100 g butter at room temperature
50 g Dansukker Cane Sugar
zest of 1 orange, ideally untreated

Topping
butter
Dansukker Granulated Sugar

Crumble the yeast in a bowl and dissolve with the milk.

Grind the saffron in a mortar with 1 tbsp sugar and add to the mixture along with the syrup. Dice the butter and add it to the mixture. Stir some more.

Gradually add the flour and work into a dough. Add the salt and continue kneading the dough until it doesn’t stick to the sides of the bowl, about 10 min. Leave to rise under a tea towel for about 20 minutes.

Prepare the filling. Grate the almond paste and chop the pistachios. Blend together with the remaining ingredients.

Put the dough on a floured surface and knead until smooth. Divide the dough into two and roll each piece out into a rectangle. Spread the filling evenly on both rectangles. Fold the dough double lengthwise and cut out into 2 cm strips.

Shape twists by holding each end of the strip and twisting in opposite directions. Shape into a spiral, tucking the ends underneath. Place the spirals in bun cases on a baking tray. Leave the dough to rise for approx. 40 min.

Heat the oven to 225°C. Bake in the centre of the oven for about 10 minutes. Leave to cool on a wire rack.

Brush the buns with melted butter and dip in granulated sugar.