Saffron season recipies
It's finally that time of the year when saffron is the main ingredient in every single "fika". We’ve got you covered with our favorite recipes!
CLASSIC SAFFRON BUNS - Hannah's favorite
- 50 g of yeast
- 5 dl of milk
- 150 g butter
- 250 g of cottage cheese
- 2 dl sugar
- 1 g saffron
- 1 teaspoon salt
- 16 dl wheat flour
- Raisin (or as Hannah prefer: skip the raisins)
- 1 egg
- 1 tablespoon of milk
- Heat butter and milk in a saucepan to 37 degrees (finger warm).
- Crumble the yeast into a spacious bowl. Pour some of the lukewarm milk mixture into the bowl and mix until all the yeast has dissolved. Mix in the rest of the liquid.
- Mix down cottage cheese, saffron, sugar and salt.
- Add almost all the flour, preferably a little at a time and work the dough smoothly. Add more flour if needed.
- Cover the dough with a cloth and allow to ferment at room temperature for about 60 minutes.
- Lift the dough onto a floured baking table and knead it for a few minutes.
- Divide the dough into about 30 pieces. Then roll the pieces to lengths, about 2 inches in diameter.
- Spin the ends each side toward the center and place them on a plate lubricated or covered with baking paper.
- Press down raisins in the middle of the spins and then ferment another 45 minutes to double the size.
- Set the oven to 225 degrees.
- Whisk the egg with 1 tablespoon of milk and brush the buns with the mixture.
- Bake in the middle of the oven for about 5-8 minutes until they turn golden brown.
- Take out the buns and let them cool.
SAFFRON BISCUITS - Lina's favorite
- 100 g butter
- 1 g saffron
- 2 eggs
- 1,5 dl sugar
- 5 dl wheat flour
- 1,5 tsp baking powder
- 1,5 dl whole almond
- Set the oven to 175 degrees.
- Melt the butter together with the saffron, pour over into a bowl and stir the eggs.
- Mix the dry ingredients with whole sweet almond and turn it down in the bowl.
- Shape the dough into 3 lengths and place on a plate.
- Bake them in the middle of the oven for about 25 minutes.
- Take them out and lower the temperature to 125 degrees.
- Cut the lengths into 1 inch thick slices and place them back on the plate.
- Dry the crusts in the middle of the oven for about 10 minutes.
- Turn off the oven and leave the crusts to dry in the after-heat until the oven is cold (or overnight).