swedish butter saffron cake

How To Make swedish butter saffron cake

• 1

  Make the dough: In a small bowl, vigorously stir together 1 tsp. sugar and saffron. Stir in vodka and cover with plastic wrap; let sit for 1 hour.
• 2

  Heat milk to 115°. Whisk together milk and yeast in a large bowl; let sit until foamy, about 10 minutes. Add butter, egg yolk, and vodka-saffron mixture, and whisk until smooth; set aside. I n a large bowl, combine remaining sugar along with the flour and salt; add milk mixture and stir with a wooden spoon to form a dough.
• 3

  Transfer dough to a lightly floured work surface and knead until smooth, 6–8 minutes. Put dough into a lightly greased bowl and cover with plastic wrap; set aside to let rest until dough has doubled in size, about 2 hours.
• 4

  Make the filling: Heat oven to 350°. Butter and flour a 9" round springform cake pan and line bottom with parchment paper; set aside. Transfer dough to a lightly floured work surface and, using a rolling pin, roll it into an 8" x 20" rectangle.
• 5

  Spread softened butter over dough, then sprinkle dough with almond paste, cranberries, raisins, and orange zest. Beginning with the short side closest to you, roll dough into a thick log. Cut log into 12 equal slices and transfer each slice, cut side up, to prepared cake pan, nestling them gently next to each other to fill pan completely.
• 6

  Cover pan with a tea towel and let rise for 45 minutes. Using a pastry brush, brush surface with beaten egg and sprinkle with pearl sugar and almonds.
• 7

  Bake until golden brown and a toothpick inserted into middle of cake comes out clean, 40–45 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.
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