Christmas baking with a twist

This year I wanted to do something different with the classic Christmas baking recipies and went all in on both saffron buns and butterscotch!

From the saffron buns I made small balls which I then filled with butter cola coconut and sprinkled on powdered sugar on top of the bun. It became really good actually! I also made some more classic variations for those who do not want to be quite so experimental. The filling for these buns instead was classic raisins. 

Saffron buns (30 pcs)


  • 50 grams of yeast (sweet)
  • 2 dl cold milk
  • 1 packet of saffron
  • 2 tablespoons sugar
  • 125 g butter (room temperature)
  • 1 egg
  • 7 dl wheat flour


  • 100 g coconut flakes
  • 0.5 dl light syrup
  • 0.5 dl granulated sugar 
  • 0.75 dl cream
  • 40 g butter

How to use:

Pour the cold milk into a bowl and stir the yeast into it. Pour in the saffron powder, sugar, butter and egg in the milk jug. Then mix down the wheat flour and work quickly together into a smooth dough. 

Prepare the filling by pouring all the ingredients for the filling into a saucepan. Bring to a boil and then simmer for about 5 minutes. 

Take the saffron dough on a well-floured baking sheet and knead. Divide the dough into 5 equal pieces and divide each part into 6 pieces. Roll up buns of the pieces and put in molds.

Press a hole in the bun and add a click of filling (if you want, you can also fill some buns with about 5 raisins instead). Close the hole and place the bun with the hole side down. Then set all the buns to ferment under a towel for about 1 hour and set the oven at 225 degrees. 

When the buns are finished yeast, brush the buns with lightly beaten egg and sprinkle with powdered sugar. Bake the buns in the oven for about 7-8 minutes. 

Butterscoth with coco (approx. 40 pcs)

I made these today while I made the saffron buns. I got leftover filling from the saffron buns so I decided to make coconut butterscotch of the leftovers. 


  • 200 g coconut chopped
  • 1 dl light syrup
  • 1 dl caster sugar
  • 1.5 dl whipping cream
  • 75 g butter
  • 50 g chopped almonds (optional and the amount can also vary)

Do this:

Pour all the ingredients into a saucepan. Boil without a lid, stirring occasionally until the batter passes the test for firmness (the test is done by pouring som cold water in a glas and then taking a teaspoon of the batter to put in the waterglas, when it turns chevy then its done). Adjust the cooking length according to how firm you want the butterscotch coco.

Tip! If you want to make both of these recipes, it is very easy to make them at the same time, as the filling for the saffron bun is basically the same ingredients as for the butterscotch coco. What you do then is that you make the same amount of butterscotch coco as the recipe above. Boil the filling / butterscotch coco  in the saucepan and then lower the temperature. Let stand and simmer for about 5 minutes. Then fill the saffron buns with running butterscotch coco. Leave the rest of the filling / butterscotch coco in the saucepan and add the chopped almonds. Boil without a lid, stirring occasionally until the batter passes the firmness test for butterscotch coco.  

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