Butter Cake with Saffron and Browned Butter Glaze

Here's how:

• 1

  Saffron Dough

  Preheat the oven to 200 degrees Celsius with top and bottom heat, or 180 degrees Celsius on the convection setting.

  Crumble the yeast into a bowl. Heat the milk to 37 degrees and pour it over the yeast.

  Add butter, saffron, sugar, salt, and flour. Knead the dough until smooth. Let it rise for about 30 minutes.

  Divide the dough into two portions and roll them out into sheets 0.5–1 cm thick.

• 2

  Filling and Topping

  Spread the butter on the dough and sprinkle the almond paste over it. Roll it up and cut into 3–4 cm thick slices.

  Place them in 2 greased pans, about 24 cm in diameter. Let them rise for 20–30 minutes.

  Brush with beaten egg. Top with sugar pearls and slivered almonds. Bake on the lower rack of the oven for 25–30 minutes.

  Remove from the oven and let cool.

• 3

  Browned Butter Glaze

  Brown the butter and let it cool.

  Mix the powdered sugar with the browned butter to make a glaze. Add a little water if needed and mix well. Drizzle it over the butter cake. Let the glaze set, and enjoy!