A few weeks ago I had a little baking session with the kids. We made a large batch sweet saffron dough that I cut in four pieces so we all could do our own shapes. Elsa did braids, Isac did more traditional saffron rolls and Noah made little poops. I wanted to try a pull-apart bread idea that I pinned from Joy the Baker almost 10 years ago (!). So I rolled out the dough and filled it with a mix of butter, almond paste, orange zest and juice and raisins. It came out fantastic. The bitter orange zest combined with the sweet almond filling is the bomb. The good thing about baking it in a tin instead of individual rolls is that the bread stays moist and juicy for days. I’ve been trying the recipe a few times since then with varied results because our oven door leaked out heat (and then fell off!) but now I have tested it in two other ovens and feel very comfortable about the result. So, here it finally is!
A few notes:
– Don’t let a dark crust scare you. It’s to ensure that it is baked through in the middle. The crumb will be golden and moist inside. And that dark vs golden contrast is beautiful!
– If you want to make a vegan version of this you can use this saffron bun recipe (with the vegan tweaks) as your base and replace the butter with coconut oil.
– You can reduce the amount of sugar if you want to keep it a little healthier, the almond paste makes it rather sweet anyway. Or replace the almond paste with any other filling of choice (almond butter and dates perhaps?)
– We haven’t tried a gluten free version of this but you could try replacing the flour with a gluten free flour mix and psyllium husk. Or try any of our many other gluten free desserts like this butternut pumpkin bread or this gingerbread cake.