Saffron & Almond Cinnamon Buns

Dough Preparation

1. In a large bowl, combine flour, yeast, crushed saffron threads, sugar, and salt.
2. Add the lukewarm milk and softened butter. Mix until a cohesive dough forms.
3. Kneaded the dough on a floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Assembling the Buns

1. Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, approximately 30x40 cm.
2. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon for the filling.
3. Spread the cinnamon-sugar mixture evenly over the rectangle, leaving a small border along one of the long edges.
4. Roll up the dough tightly from the long edge, creating a log. Pinch the seam to seal.
5. Cut the log into 10 equal slices, about 3-4 cm thick.
6. Place the slices cut-side up in a greased baking dish or on a parchment-lined baking sheet, leaving some space between them.
7. Cover the buns and let them rise again for another 30 minutes.

Baking and Finishing

1. Preheat your oven to 200°C (400°F).
2. Brush the tops of the buns with the beaten egg wash.
3. Sprinkle generously with sliced almonds and pearl sugar.
4. Bake for 20-25 minutes, or until golden brown and cooked through.
5. While the buns are baking, whisk together the powdered sugar and water to make the glaze. Adjust consistency as needed.
6. Once the buns are out of the oven, drizzle the glaze over the warm buns.
7. Let them cool slightly before serving.