How To make Lemon Saffron Bread
1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 pn Powdered saffron
1/4 c Hot water
1 tb Lemon peel; grate
1/4 c Lemon juice
1/4 c Shortening
1/2 c Sugar
1 Egg
Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot water; blend with lemon peel and juice. Cream shortening; add sugar gradually, beating until thoroughly blended. Add egg and beat until light and fluffy Add dry ingredients and liquids alternately, mixing just until blended after each addition. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6 layers of paper toweling. Set in crock pot. Cover and
cook on high 2 - 3 hours. Remove; let cool 10 minutes then remove from pan. From "Culinary Arts Institute Crockery Cooking" -----
How To make Lemon Saffron Bread's Videos
KARDEMUMMABULLAR | Swedish Cardamom Buns
Everything you need to know to make the best Swedish Cardamom buns!
UPDATE! (30/4/2023): I have gotten some comments that the dough is really stiff for some people. Flours are different in every country and have different rates of absorption. If you feel your dough is stiff or dry add 50g more milk and mix for an additional 5 minutes. The bun dough in later videos has also been changed to fix this issue.
If you’d like a printable version of this recipe you can find that HERE:
Tips and Tricks for freezing, defrosting, proofing, reheating and storing:
RECIPE:
Dough:
500g (2 cups) nonfat milk
1100g (9 ¼ cups) AP flour
200g (1 cup) sugar
200g (¾ cup plus 2 Tbsp) room temperature butter
23g (2 Tbsp) ground cardamom
70g fresh yeast (23g or 2 ⅓Tbsp dry yeast)
15g (2 ½ tsp) salt
-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, it needs to rest. In the winter you canshape it into a rectangle, leave on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard.
-Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Sprinkle on a generous amount of the cardamom sugar
-fold into thirds
-Roll out and start to portion
-Shape as desired
-In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well.
-Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour.
-Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle them with cardamom sugar.
-Let cool (if you can wait that long!)
-Enjoy!
Butter Filling:
300g very soft butter
250g sugar
3g vanilla sugar
3g salt (optional)
Mix all together. This can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling
Cardamom Sugar:
100 sugar
40 cardamon
You can use less cardamon if you would like. This is the ratio I have learned in Sweden but it is quite intense (not to mention pricey!) so do what works best for you.
Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though taste wise.
Tiktok: cecilia.tolone
Instagram: cecilia.tolone
Website:
Cornish Saffron Buns with Currants!
Looking for an authentic British dessert? Try these traditional Cornish saffron buns—bright yellow, flaky rolls packed with currants. These sweet treats taste great with butter at a tea party. Learn how to make these delicious homemade yeast rolls in a few steps!
???? SUBSCRIBE for more step-by-step cooking and baking videos:
???? INGREDIENTS
???? 1 teaspoon good quality saffron threads
???? 3 tablespoons boiling water
???? 4 1/4 cups bread flour (500g)
???? 2 teaspoons fine salt (10g)
???? 6 tablespoons unsalted butter, chilled (87g)
???? 6 tablespoons lard, chilled (87g)
???? 1/2 cup caster sugar (100g)
???? 3 teaspoons fast-action yeast (10g)
???? 1 large egg
???? 3/4 cup whole milk (175 ml)
???? 1 1/2 cup dried currants (225g)
???? 1 tablespoon orange zest (from 1 medium orange)
???? 1 tablespoon lemon zest (from 1 medium lemon)
❓ QUESTION? Leave a comment below, and we'll be happy to answer!
???????????? FULL RECIPE here:
???? PRINT RECIPE here:
???? FOLLOW US on social media so you don't miss out on any of our delicious recipes and pro tips!
Pinterest –
Instagram –
Facebook –
saffron bread | Homebaked Saffron bread
Saffron bread | Homebaked Saffron bread
The recipe of saffron flavoured homebaked bread.
Ingredients
1. Milk - 1 cup
2 . Saffron - a good pinch
3. Sugar - 3 tablespoon
4. All-purpose flour ( Maida) - 2 Cup
5. Lemon zest
6. Unsalted butter - 1 tablespoon
7. Vegetable oil - 1 tablespoon
8 . Dry fruits - 1/4 cup
For milk wash
Milk - 1/4 cup
Egg ( beaten) - 2 tablespoon
Vanilla extract - 1/4 teaspoon
Preheat - 370F/190C. Bake for 30 minutes.
We can store this bread at room temperature for up to 3 days.
Enjoy!
Follow us on
Monday Nomday: Sous Vide Lemon Buttermilk Saffron Tart
This pie is packs so much flavor, yet remains light and delicate. Give it a try!
Full recipe here:
Lemon Saffron Poppy Seed Cake – Bruno Albouze
Learn how to create an incredibly luscious and moist pound cake! Lemon saffron poppy seed – So good in any occasion such as breakfast, brunch, tea time, camping, snacks et so forth...
To get the full recipe go to
Recipes / Shop / Gallery / Events / Blog @
Instagram@
Facebook@
Pinterest@
Twitter@
Saffransbröd-Lussebullar-Lussekatter -Swedish saffron buns for St.Lucia/كعك أو خبز الزعفران السويدي
Do not forget to support me with like, share and subscribe. ????▶️
لا تنسوا الاشتراك لمشاهدة كل الأطباق و المشروبات الجديدة و اللذيذة :)
YouTube:
Instagram:
Tiktok:
Facebook:
In today's video I'll show you how to Make Saffron Buns (Lussebullar or lussekatter) traditional buns in sweden ???????? at sant Lusia day on 13th of december, enjoy watching.
The ingredients:
1 cup milk????
1 tbsp sugar
1 tsp saffron
1 dash rum (optional)????
4.5 cups flour
1/2 cup sugar
1 tsp salt
7 g dry yeast
1 tsp cardamom
2 eggs????
1/4 cup sour cream
6 tbsp soft butter????
# raisins for decoration
# brush them with egg
# to a preheated oven at 200 °C for 10-12 min
في فيديو اليوم ، سأوضح لك كيفية صنع كعك الزعفران
(Lussebullar أو lussekatter) الكعك التقليدي في السويد ???????? في يوم سانت لوسيا في 13 ديسمبر اللذيذ، مشاهدة ممتعة.
المكونات:
1 كوب حليب????
1 م.ك سكر
1 م.ص زعفران
1 غطا قنينة روم (اختياري)????
4.5 أكواب طحين
1/2 كوب سكر
7 غ خميرة جافة
1 م.ص ملح
1 م.ص هيل
2 بيض????
1/4 كوب كريمة حامضة أو لبنة حامضة
6 م.ك زبدة طرية????
# الزبيب للزينة
# ادهنهم بالبيضn
# إلى فرن مسخن عند 200 درجة مئوية لمدة 10-12 دقيقة
Im heutigen Video zeige ich euch, wie man Safranbrötchen (Lussebullar oder Lussekatter) traditionelle Brötchen in Schweden macht ???????? am Sant Lusia Tag am 13. Dezember, viel Spaß beim Anschauen.
Die Zutaten:
1 Tasse Milch????
1 EL Zucker
1 TL Safran
1 Schuss Rum (Optional)????
4,5 Tassen Mehl
1/2 Tasse Zucker
1 TL Salz
7 g Trockenhefe
1 TL Kardamom
2 Eier????
1/4 Tasse Sauerrahm
6 EL weiche Butter????
# Rosinen zur Dekoration
# mit Ei bestreichen
# in den vorgeheizten Backofen bei 200 °C für 10-12 min
Blueberry Lemon Cake:
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
And thank you for watching :)
Canon and Variation von Twin Musicom unterliegt der Lizenz Creative-Commons-Lizenz Namensnennung 4.0.
Künstler: