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This is a Saffron Cardamom Almond Morning Swirls from the Recipe Bucket of Bread shared. It is made with the Bucket of Bread Company's baking kits.

Saffron & Cardamom Almond Morning Swirls

Bucket of Bread
Wake up to a truly special treat with our Saffron & Cardamom Almond Morning Swirls as even more appropriately named. Either way, this recipe combines the rich, floral notes of saffron and the warm, aromatic spice of cardamom with a luscious almond butter filling. Inside the dough, you’ll find sweet brown sugar perfectly balanced with crunchy sliced almonds, adding texture and depth in every bite. Crafted easily using a Bucket of Bread baking kit, these swirls make an ideal breakfast or anytime snack, turning everyday moments into something truly delicious and memorable.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American, Indian, Middle Eastern

Ingredients
  

  • 1 Glob Your favorite Bucket of Bread Brand Dough Prepared here is the Traditional White
  • ½ Cup Brown Sugar
  • 1½ Tsp Ground Cardamom
  • ¼ Cup Softened Butter Unsalted
  • ¼ Tsp Saffron Threads Reserve a few threads for the garnish
  • 1 Tbsp Hot Milk For blooming the saffron
  • 1/4 Cup Thinly sliced almonds
  • 1 Tbsp Save a little extra baking mix before preparing your Bucket of Bread brand kit For rolling out the dough on the countertop

Optional Glaze

  • ½ Cup Powdered sugar
  • 1 Tbsp Milk or cream
  • 1 Pinch Cardamom

Instructions
 

Bloom the Saffron

  • Soak the saffron threads in the hot milk for 10–15 minutes. Reserve a few threads for the garnish.
  • For a stronger saffron flavor, continue to bloom it overnight in the fridge.

Prepare the Dough

  • Be sure to have saved a little bit of dry mix from your kit.
  • Lightly flour your work surface with the reserved baking mix.
    Saving a little bit of the Bucket of Bread mix before mixing it up helps you as this picture indicates. Just sprinkle some on your countertop to prevent sticking.
  • Remove prepared Bucket of Bread dough (let it warm to room temp if chilled).
    Saving a little bit of the Bucket of Bread mix before mixing it up helps you as this picture indicates. Just sprinkle some on your countertop to prevent sticking. This shows the ball of dough made with Bucket of Bread on the sprinkled mix.
  • Roll out the dough into a rectangle about ¼ inch thick.
    Roll out the dough to about a fourth of an inch thick. This shows a half sized baking sheet next to the rolled out dough.

Make the Filling

  • Add the bloomed saffron (including liquid) to a bowl.
    Bloomed saffron in milk being added to a bowl.
  • Mix it with the softened butter.
    A stand mixer was used to mix butter with bloomed saffron.
  • In a small bowl, combine the brown sugar and cardamom.
    Brown sugar and cardamom before being mixed together in a bowl.

Assemble

  • Spread or brush the saffron butter evenly over the rolled-out dough.
    This shows a saffron and butter mix spread evenly over the top of a rolled out rectangular shaped bit of dough from Bucket of Bread.
  • Sprinkle the brown sugar and cardamom mixture evenly over it.
    This shows a saffron and butter mix spread evenly over the top of a rolled out rectangular shaped bit of dough from Bucket of Bread. It is then sprinkled evenly with a brown sugar and cardamom blend.
  • Lightly toast the sliced almonds in a dry pan (optional), then sprinkle over the filling.
  • Gently press sliced almonds into the saffron butter.
    Almonds pressed into a rolled out rectangular bit of dough covered in saffron, butter, brown sugar and cardamom.
  • Roll the dough tightly from the long edge into a log.
    The beginning of rolling out a rectangular flattened bit of dough that has saffron, butter, brown sugar, cardamom, and sliced almonds on it.
  • Slice into 8–12 equal pieces.
    This shows a rolled log of dough with saffron, butter, brown sugar, cardamom, and sliced almonds in it. This is 12 evenly sized pieces.

Second Rise

  • Place buns into a buttered or parchment-lined baking pan, leaving space between them. We used a silicon baking mat.
  • Cover with a towel and let rise for 30–45 minutes, until a little more puffy.
    This shows rolled Saffron Cardamom Almond Morning Swirls covered with a kitchen towel for a second rise.

Bake

  • Preheat oven to 350°F (175°C).
  • For a beautiful presentation, briefly soak reserved saffron threads in a few drops of hot milk to bloom their color, then gently place 1–2 threads on top of each bun before baking.
  • Bake for 20–25 minutes, until golden brown.

Optional Glaze

  • While buns cool slightly, whisk together powdered sugar, milk/cream, and vanilla or cardamom.
  • Drizzle over warm buns.

Final Optional Garnish

  • Place a couple soaked saffron threads on top after glazing.
    Overhead view of

Serve and Enjoy!

  • Serve warm for the best texture and fragrance.
    This is a Saffron Cardamom Almond Morning Swirls from the Recipe Bucket of Bread shared. It is made with the Bucket of Bread Company's baking kits.
Keyword almond, almonds, baking, buns, cardamom, nuts, rolls, saffron, sweet
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