The December edition of Sweet World and some Lussekatter for Lia and Susana
Every month Lia from Lemon and Vanilla and Susana from Basta Cheio have this baking challeng in their blogs they have named Sweet World. I always feel very excited about this challenge, eager to see every single participation, the amazing recipes and photos, the talent, the awe inspiring posts. But I never participate. See, these ladies are pros!! They choose the most delicious and prettiest desserts ever, and usually their Sweet World needs a patient, steady hand, everything I am not! So I sit back in the ailes and simply watch the show. And, boy, what a show!! There's an array of brave people out there who every month throw caution to the wind and cram in with the challenge. My applause goes mostly to those folks, and I have seen some works of art come out of their hands.
This month though, something got over me. I know what it was, it was the fact that we had bought a small vial of saffron - shit's expensive as hell!! - and although I had been dying to cook with real saffron, I was stuck for what to use it on. My mind drew a blank and I had no idea what to do with that saffron. And then I saw what the Sweet World theme for December was... and I was in! Because I have wanted to eat these for ages, actually, and it was like everything coming together at the perfectly right moment - timing can be a bitch!! It was the perfect timing, yes, and I could not let it pass. So I harped on my husband for us to make some Saffron Buns so I could pitch in - and delight myself at the same time! And since these buns are traditionally baked to be enjoyed on the 13th of December, it feels quite appropriate that I should post them here today!
So these Lussekatter, they are to die for. Ours did not come out looking as perfect and as pretty as I had wanted them to, but the taste of these babies... oh, boy! I love saffron, I realized I love saffron when I first drank Badam milk - google it if you don't know what it is, but lemme tell ya, it is heaven in a tall glass!! - and these buns have just made it very clear how much I do love saffron. There's something smoky to it to fills all my senses, it infuses the whole house with a warmth in scent that leaves me feeling so cozy and comfy, and the way it wraps its flavours around the food you season it with... let's just say it is a good thing this is so expensive or my family would be eating everything saffron - I have since cooked a fricasse chicken with saffron that is to die for! I am still, though, trying to fin other recipes with saffron that catch hold of my imagination!!
So in order to pitch in my participation in this month's Sweet World, here is how we made these buns at our home:
- 125 ml milk
- 10 gr yeast
- 1 tsp saffron
- 50 gr butter
- 200 gr flour
- 100 gr spelt flour
- 1 tsp salt
- 2 tbsp sugar
- 1 egg + 1 yolk
- dried cranberries