1 g (2 packets) saffron (or 2 tsp turmeric, only to give color)
1 tbsp Dansukker Granulated Sugar
50 g yeast
500 ml milk
150 g butter, room temperature
140 g Dansukker White Baking Syrup
1 tsp salt
Approx. 800 g plain flour

Filling
150 g almond paste
100 g butter, temperature
1 tsp Dansukker Vanilla Sugar
50 g white chocolate

To decorate
1 egg
Dansukker Nib Sugar

Grind the saffron with 1 tbs sugar and heat the milk to 37 °C.

Crumble the yeast into a bowl and pour over the milk.

Mix in the butter, saffron, syrup and salt. Then add almost all the flour and work into a smooth dough.

Leave the dough to rise until doubled in size, about 40 minutes.

Meanwhile, prepare the filling. Grate the almond paste and mix together with the butter, vanilla sugar and chopped chocolate.

Divide the dough into four pieces, and roll out each piece into a rectangle about ½ cm thick on a floured baking sheet. Divide the rectangles into eight triangles.

Place a spoonful of filling across the triangle’s widest part and roll together from the wide part to the tip. Place the buns with the tip down on a baking sheet lined with baking parchment. Cover with a tea towel and leave to rise for about 40 minutes. Set the oven to 225 °C

Brush with beaten egg and sprinkle the tops with nib sugar.

Bake at the centre of the oven for 7-8 minutes.