Bake delicious juicy saffron lengths for advent and Christmas gatherings. Fill it with chopped cranberries, almond paste and grated orange peel to make it extra luxurious.
Make 4 lengths
50 g [1,75 oz] yeast
5 dl [1 pt] milk
2 1/4 dl [0,45 pt] sugar
1/2 teaspoon salt
1 g [0,035 oz] saffron
about 17 dl [3,5 pt] wheat flour (about 1020 g / 36 oz)
150 g [5,3 oz] butter
300 g [10,5 oz] almond paste
200 g [7 oz] butter, at room temperture
2 organic oranges, greated peel
100 g [3,5 oz] chopped, dried cranberries
1 tablespoon of water
1/8 teaspoon salt
Nib sugar for decoration
 Crumble the yeast into a large bowl and stir it with some of the milk till it has desolved completely. Add the rest of the milk, sugar, salt, saffron, eggs and almost all the flour. Work the dough smooth. Add the butter and work the dough until it releases the edges of the bowl. Let rise to double in size under a kitchen towel, about 30 minutes.
 Pick up the dough and knead it smouth on the flour drizzled work surface. Divide into four parts.
 Roll out each part of dough into rectangular sheet, about 25 × 35 cm / 10 x 14 in. Grate the almond paste finely and mix with butter and grated orange peel. Spred the mix over the dough sheets and prinkle on chopped cranberries.
 Roll up the dough sheets from the long side and place on two baking sheets covered with baking paper. Make 8 -10 cuts obliquely along the lengths. Allow to rise under a kitchen towel for about 25 minutes.
 Set the oven to 200 C / 390 F. Brush the lengths with whipped eggs. Drizzle over nib sugar. Bake in the bottom of the oven for about 20 minutes..
 Let the lengths cool under a kitchen towel on the baking sheets.