In Sweden, we’re mad about saffron buns for Christmas. This is the best recipe I’ve tried, hands down! The secret ingredient is silken tofu. It makes the buns really moist and fluffy, just like we want them. Here’ I’ve baked it as a large wreath filled with almond and sugar. The recipe is from Yipin, which is my favourite tofu brand, and of course I used their silken tofu for this. Not sponsored, just a very happy customer!
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Dough
400 g silken tofu
150 g vegan butter
4 dl plant based cream
25 g fresh yeast
1,5 dl caster sugar
1 g saffron
a pinch of salt
16-18 dl plain flour
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Melt the butter and let it cool. Whisk together tofu, butter and cream. Crumble the yeast and add a little of the tofu blend. Stir to make the yeast dissolve. Add saffron, sugar and salt, and then add the rest of the liquid. Add the flour, start with about 10 dl. Knead the dough by hand or in a machine. Add more flour and work the dough for 10 minutes. The dough should be smooth and shiny. Cover and rise overnight.
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I made the dough the night before and let it rise in the fridge overnight. Use 50 g och yeast and warm the tofu, butter and cream to 37 C and let the dough rise for 1 hour, if you want to do it a quicker way.
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Filling
100 g vegan butter
1,5 dl caster sugar
0,75 dl almonds
2 tsp cardamom, crushed
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In a food processor, blend the ingredients to a crunchy butter cream.
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Baking
Dived the dough in half, and make two wreaths. Make a large rectangle using a rolling pin and spread the cream over the dough. Roll the rectangle up, just like if you were making cinnamon rolls. Put it on a tray and make a circle of the rolled dough. Make cuts all around the circle, about 2 cm apart, and not all the way through. Fold the cuts, one left and the next right, and so on. Cover with a tea towel and let rise for 30-60 minutes. Brush with oat milk and sprinkle with cardamom and almond flakes. Bake for about 20 minutes at 200 C until golden. If you want to, sprinkle with some caster sugar just as you take it out of the oven.