Saffron Buns with Almond Paste Filling

Heat oat milk to approximately 37°C. Crumble the fresh yeast into a baking bowl. Pour a little lukewarm oat milk over the yeast. Mix with a wooden spoon and let it sit for 5 minutes.

Add the remaining oat milk (at 37°C) and some of the sugar to the yeast mixture. Mix well. Then add the rest of the sugar, room temperature margarine (cut into cubes), and half of the flour.

Start mixing the dough in a food processor with a baking hook. Gradually add the remaining flour until the dough forms and is not too sticky. Continue mixing for a total of about 6-10 minutes.

Remove the dough from the baking machine and cover it with a cloth. Allow it to proof for about 45+ minutes, until it doubles in size.

Grate the almond paste and mix it with the margarine. Add optional vanilla if desired. Set the mixture aside at room temperature.

Divide the dough into two pieces. Roll each piece into a thin rectangle. Spread the almond paste mixture evenly over the rectangle. Fold the rectangle horizontally and roll it out again. Cut the dough into thin strips and shape them into buns of your choice. Repeat with the other half of the dough.

Allow the buns to proof for another 30 minutes.

Preheat the oven to 225°C.

Bake the saffron buns in the oven for 8-12 minutes.

After baking, sprinkle the buns with pearl sugar. Serve and enjoy while warm.