Make Delicious Swedish Saffron Buns with Vanilla Filling

Heat milk and butter together until lukewarm, then let it cool to room temperature before adding yeast.

If pressed for time, add half of the milk to the butter and then add cold milk to cool it down quickly.

Add fresh yeast to the cooled milk and butter mixture.

Measure out flour, saving about half a cup to adjust the dough consistency later.

Add most of the flour, sugar, salt, and cardamom to the yeast mixture, mixing until combined.

Let the dough rise until doubled in size, usually around 1 hour.

Roll the dough into a long sausage and divide it into about 20 pieces for half the recipe (40 for full).

Roll each piece into a flat oval shape.

Pipe a strip of vanilla cream across the top of the oval using baking paper as a makeshift piping bag.

Cut the oval into petal shapes and roll it into a tube, shaping it into a circle for each bun.

Equipment Needed

Dietary

Allergens