How To make Swedish Saffron Bread
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LISA CRAWLEY/TEASPOON------------------- 1 1/2 c Bread Flour
1 c Whole Wheat Flour
1/2 c Oat-blend Flour
3 tb Date Sugar
1 tb Dry Milk
1 1/2 ts Sea Salt
6 Threads Saffron
1 1/4 c Water -- warmed
2 tb Canola, Sunflower or
Safflower Oil 4 ts Active Dry Yeast
2/3 c Currants
Add ingred. to machine per your instructions except the currants. Add the currants at the "beep". Program for WHOLE WHEAT mode. In my ABM100, I used the WHITE brEAD cycle. Source: The Bread Machine Gourmet.
How To make Swedish Saffron Bread's Videos
Saffransbröd—lussebullar—Swedish saffron buns for Lucia
Full recipe:
The day of St Lucy is celebrated in Sweden on the 13th of December. These saffron buns are traditionally served on that day, although many people eat during the entire period of Advent. The most popular shape is was actually originally called lussegalt, lusse-pig, but most people nowadays call it lussekatt, or lusse-cat.
Get the full recipe on with measurement conversions, instructions, and tips for tweaking the recipe.
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Swedish Saffron buns
So delicious and you can choose the filling you want.
Recipe:
500 g Milk at room temperature
1 g Saffron
50 g yeast
150 g sugar
200 butter at room temperature
1 kg flour
1 tsp salt
Filling:
50 g butter (room temperature)
100 g marzipan
50 g sugar
2 tsp cardamom
1 tbsp cornflour
Optional: Syrup
1 cup sugar
½ cup water
1 tsp fresh lemon juice
Boil for 5 minutes and the syrup is ready ????
How to make Swedish saffron bread (圣诞节藏红花面包)
How to make Swedish saffron bread (圣诞节藏红花面包)
Cake & Cookies:
Shiokoholic Christmas recipes:
Saffron bullars recipe
0.5 g saffron + 1 teaspoon of sugar + 2 teaspoons warm milk soak for about 30 minutes
700 g of wheat flour
125 g white sugat
250 g of milk
1 teaspoon vanilla piwder
1 egg
1 teaspoon of salt
150 g butter cream-tempered (halve or exclude the salt if you use normal salted butter)
Ingredients filling:
125 g butter room tempered
2 tablespoons vanilla sugar or vanilla essence
1 dl of sugar
3 tablespoons custard powder
Instructions:
Mix all the ingredients into the dough in an assistant . Start with 600 g flour. Blend into a smooth but elastic touch.
Put the dough in a cool place to rest for 30 - 60 minutes if not several hours. I put my in the fridge for an hour.
Stir all the ingredients to the filling into a smooth paste.
Pour the dough into a rectangle about 80 X 40 cm. Wide the fill and fold later from both ends of the dough to the middle, wrapped around. That way you get three layers on each other. Pour the dough into a rectangle about 50 x 30 cm and cut into about 2 cm wide strips. Turn the strips to a bun and lay the plate on baking paper.
Remove the plate and set the oven to 200º. Either brush the buns with whipped eggs and sprinkle with pearl sugar before baking or baking the buns first and then brushing with sugar strokes.
Another good to brush with is sugarcake made on 1/2 dl water, 1/2 dl sugar and 1 teaspoon vanilla. Boil to syrup, when the sugar has dissolved, it is ready. Brush directly on the buns as soon as you remove them from the oven
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Swedish Saffron Rolls
Bring a new tradition to your table with these beautiful Swedish Saffron Buns. Though saffron threads are a stunning ruby red, once added to hot milk, they tint it gold, turning this simple yeast dough recipe into a beautiful turmeric-colored hue. Traditionally served for the December 13th St. Lucia Festival of Light, these soft and sweet rolls also make a beautifully festive additional top breakfast and brunch menus. Or serve alongside tea with honey butter and jam.
Get the recipe:
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Swedish Saffron Bun - Lussebulle
Saffron Bun, lussebulle, lussekatt, saffransbröd, lussekusar is a Swedish pastry that is strongly associated with Advent, Lucia and Christmas in general. It is a sweet pastry with a clear yellow color that comes from saffron and is often baked as an S to garnish with raisins.
Full recipe:
(SWE version)
Saffron Swirls, Swedish Christmas Recipe! Variation on Classic Saffron Buns
This is a variation on classic Swedish Saffron Buns. We add a mixture of almond paste as a filling! I make this almost every year for Christmas and the saffron smell from these in your home will get you into the Christmas mood immediately :)
Recipe
Dough
200 g (1 3/4 sticks) butter
1 g (1 1/2 tsp) saffron
5 dl (2 cups) milk
1/2 dl (1/5 cup) cream
50 g (2 oz) fresh yeast
2 eggs
2,5 dl (2 cups) granulated sugar
1 pinch of salt
16–17 dl (7 cups) bread flour
Filling
200 g (7 oz) almond paste
200 g (1 3/4 sticks) butter
1 dl (2/5 cups) raw sugar
1 tbsp cinnamon
For brushing
1 egg
1 tbsp milk
Raw sugar on top of each bun
13-15 minutes in the oven at 200°C (392°F)
Recipe credit: Leila Lindholm (rum essence is excluded in my video)