Best 3 Saffransbrod Recipes
Saffransbrod is a traditional Swedish bun commonly consumed during the Lucia festival on December 13th. It is characterized by its golden yellow color and distinct saffron flavor, which is derived from the addition of saffron threads to the dough. The buns are typically decorated with raisins and brushed with a glaze made from egg yolk and sugar before baking, resulting in a crispy exterior and a soft, chewy interior.
Here are our top 3 tried and tested recipes!
AUTHENTIC GERMAN BREAD (BAUERNBROT)
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Provided by Petra
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time P2DT5h
Yield 20
Number Of Ingredients 8
Steps:
- First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
- After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
- In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
- When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g
SAFFRANSBROD
A special-occasion braided bread. "Cooking time" includes both time for bread to rise and baking time.
Provided by echo echo
Categories Yeast Breads
Time 3h15m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the milk through the flour.
- Turn out on a floured board and knead until elastic and smooth.
- Let rise until doubled in size (2-2½ hrs).
- Punch down and knead briefly; divide in half.
- Shape each half into braids by rolling dough 3/4" thick, then cutting into 8" strips and shaping these into rounded strands.
- Braid strands.
- Decorate with raisins and brush with egg.
- Bake at 350° 25-30 minutes.
- Cover and cool on rack.
GRASSHOPPER PIE
This came in a little booklet with the Feb/March 2009 Taste of Home. It is really good! "Cooking time" is chilling time.
Provided by mliss29
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk mik and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- Fold in 3/4 cup whipped topping.
- Fold in 3/4 cup chopped candies.
- Spoon into crust.
- In another bowl, combine mint extract and the remaninng whipped topping, and add food coloring if desired.
- Spread over the pudding layer and sprinkle with the remaining candies.
- Cover and refrigerate for 4 hours or until set.
Tips:
- Use fresh ingredients: Fresh saffron and cardamom will give your saffransbrod the best flavor. If you can't find fresh saffron, you can use high-quality dried saffron, but be sure to use less, as it is more concentrated.
- Proof the dough properly: This will help the bread to rise properly and give it a light and airy texture. Be sure to proof the dough in a warm place, away from drafts.
- Don't over-knead the dough: Over-kneading will make the bread tough. Knead the dough just until it is smooth and elastic.
- Bake the bread in a preheated oven: This will help the bread to rise evenly and prevent it from sticking to the pan.
- Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.
Conclusion:
Saffransbrod is a delicious and festive bread that is perfect for any occasion. It is a bit of a labor of love, but it is definitely worth the effort. With a little planning and preparation, you can easily make this bread at home. So next time you are looking for a special bread to make, give saffransbrod a try. You won't be disappointed!
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