SAFFRANSBULLAR | Swedish Saffron Buns | 12 Days of Christmas 2023 pt.1

[@silverwhitesand2094]

Dearest Cecilia, thank you for yet another wonderful recipe, wishing you a lovely time with your loved ones, Merry Christmas 🌲✨🏵️💗

[@marywagner3943]

Sorry to be such a blabbermouth today but i made your saffron bun and vanilla fudge today. What great recipes. The buns turned out wonderfully.i ended up doing some kneading by hand. It all worked out. Im checking out ankarsrum. I think I’ll have one by noon tomorrow. The saffron buns are a real hit here in the condo. Neighbors smelled them cooking and they were right on them…really delicious..Better than donuts said one neighbor. Thank you Celia. You are a great teacher and baker! Love your demos.

[@jengoodwyn2715]

Exquisite! I made these yesterday! My mother said they were the best thing she had eaten in years and she wasn't lying! I kneaded it by hand because I don't have a stand mixer and they were still delicious, light, sweet and wonderful. These will be part of my go-to recipe book!

[@kathrynriggs2489]

Thank you for sharing these recipes. I'm in the US and am of a Swedish, Norwegian, German, Bohemian, British, and Irish heritage. I've always been very curious about recipes and traditions from these countries. Most of my great-grandparents were gone before or just after I was born. One grandfather loved crackers and a tin of sardines and always shared with me. I was probably the only kid that got a tin of sardines in my Christmas stocking, lol.

[@ClaudiaJuliet]

Can I use whisky instead of konjac? :)

[@jamiemcohen]

Cecilia, I am so grateful for your videos! You do such an amazing job explaining the process -- I've tried these and your kardemumbullar and they come out just like the ones at St Jakobs in Skane. I love all your content

[@catherinekim1860]

I made them yesterday and it was the best and most delicate buns that i’ve had in my life. I usually don’t like the bread, and only enjoy the filling, but this one was delicious all the way through. My husband love it. thank you so much for sharing this recipe. Cheers! 🎉❤😊

[@juliahays3108]

Oooooooooooo, I will be making these!!!!! Thank you for always being awesome ❤

[@johnnewton3837]

Thank yyou. Love the mixturee of how to and memories your prgramme evokes. 😊

[@fmss6694]

I started loving cardamom in my 30’s because my husbands family uses it a lot in tea and I love it. I first ate this bun in nyc and now I so want to make it. It’s not super sweet which I love and I love the cardemom. Thank you for the recipe!

[@shoelessone]

YES! YES!

[@velocitygirl8551]

You HAVE AN E-BOOK!!! YAAAAAY🤶🤶🤶🤶

[@BobHavertz]

Can I also use Fat free milk instead of water + milk powder ?

[@alxaf]

Thank you for this wonderful recipe! The taste is really incredible. My version is a saffran dough with cardamom and almond paste filling, but I will try the vanilla filling next time. Of course it's best paired with a strong black specialty coffee. Just a question, why do you use cognac for the saffran water? Is there a specific purpose?

[@annanelson7011]

Another delightful video! I will love trying to make these! Super cute apron and festive jewelry too! Watching you bake is a joy.

[@ceciliatolone]

Thanks so much! 😊

[@annadanielsson7988]

Now you made me do this buns. Love them!!❤❤

[@ceciliatolone]

They turned out so well!!!

[@annadanielsson7988]

@@ceciliatolone du är såå snäll!!

[@Bianca-sk1hv]

Can't wait to make these for Christmas! How should we go about freezing the dough in advance?

[@ceciliatolone]

I have a video about that called Tips and Tricks!

[@brainshutdown]

Exciting! I’ve seen a saffron bun recipe with marzipan filling, wonder if I could reduce the sugar and add a bit of marzipan in the filling?

[@KarenParis-tu3hx]

Love this! Tuesday - dog to vet, stop for saffron on the way home. Can we talk about how does one buy your ebook in dollars? I have no idea how that works. Thanks!

[@ceciliatolone]

The currency converts automatically through your bank! So you just buy as you would anything online and it’ll show up in your statement as your currency 😊

[@jengoodwyn2715]

I JUST bought both of her e-books an hour ago and her website was one of the easiest to navigate that I have seen in a long time! The site automatically switched to Canadian dollars for me, with the option to revert back to Swedish krona if I desired.

[@KarenParis-tu3hx]

@@jengoodwyn2715 agreed! I bought Christmas last night. I had a few questions about ingredients but otherwise, let the games begin!

[@zafirahadhiyanti]

Hi I love your recipes, what is the substitute for the cognac, since I can’t have it or can I just use water?

[@hedfe]

Looks super lovely, might try this tomorrow! I have a question though, what is the use case of the milk powder? (I'm curious, cause I've just never seen it used in other buns)

[@ceciliatolone]

The milk powder adds the richness and flavor of milk without actually having to use milk. When I normally make bun dough I use milk, but because I want to infuse the liquid by boiling the saffron in it I like to use water instead. I don't want to completely give up the milk though so I add milk powder. You could also just boil a bit of the water and cognac with the saffron and replace the rest of the water with milk, or skip the milk powder altogether. It's really up to you.

[@hedfe]

@@ceciliatolone Thanks for your thorough answer :) (Does that mean it is important for the infusion to have no less than 500ml of water? ) I can also proclaim with pride that I made these for my companies yearly baking competition, and they were super popular. 2nd place out of 15 participants, I call that a win. Thanks again

[@ariadneWoW]

Thank you for the recipe! May I ask what brands you use (I also live in Sweden) for flour, milk powder, and yeast? Do you use the blue or red yeast?

[@lucyhalliday1088]

These look amazing, really want to try them. What flour do you use for these?

[@ceciliatolone]

I use an all purpose flour that has 10% protein (this is pretty average). You can use bread flour but then you will probably have to add another 50g as the extra protein in bread flour will soak up more liquid.

[@kiminniti]

Okay so I’ve never tried making anything like this (American cinnamon rolls is probably the closest I’ve gotten) but I’m kind of dying to make this for Christmas this year. Except I want to do them with marzipan filling… is that a thing? And I might have to revert to a more cinnamon roll type method instead of this incredibly fancy method you’re doing. Love your channel! Can’t wait to watch it take off 🤎

[@ceciliatolone]

Yes you can definitely do them with a marzipan filling! I have a video and recipe for mandellängd: almond lengths, and they have an almond cinnamon filling I really like! You can take out the cinnamon if you want and just do plain almond or keep the cinnamon in! Also cinnamon roll style would be great with these! Whatever shape you like is gonna work and be delicious!

[@brainshutdown]

@@ceciliatoloneoh perfect! Would you reduce the amount of the almond paste filling for saffransbullar? The mandellängd recipe has quite a lot of filling.

[@marywagner3943]

Question for the bakers in US. And you dear Celia. I have a kitchen Aid 600 and it just can’t move this dough. It overheats and then I let it rest and we go again. What are you using to knead your dough besides your arms? It seems a challenge for the machine. Should it be more moist? Or New machine?

[@BobHavertz]

Milk powder instead of liquid milk for the dough ?

[@sarabedoya6605]

Could i make one saffran dough and turn half of it into lussekatter and half into saffransbullar? ☺️ or are the actually dough too different? Best wishes from a neighbour that really wants to try both 🇩🇰🎄

[@christinewolfe9702]

So freaking excited to see this recipe! I'm going to make these in addition to kardemummabullar. 😊 Do you make your own vanilla sugar? If so, what is your ratio of sugar to vanilla bean? Also, yours doesn't look like it is granulated sugar. Are my eyes deceiving me??

[@ceciliatolone]

I buy my vanilla sugar. It’s used more than vanilla extract in Sweden. Here it’s made with powdered sugar.

[@christinewolfe9702]

Thanks! That's what I suspected. Since I have granulated vanilla sugar, I don't think I need to worry about that swap affecting the structure of the finished product. God Jul!

[@marywagner3943]

Can you use instant yeast? You use fresh yeast. Can you simply use the conversion table and use fresh?

[@ceciliatolone]

You can use dry yeast! I have the conversion in the recipe posted on my website, ceciliatolone.com

[@robinbrady3030]

@@ceciliatolone I went looking for the conversion and searched several terms, not finding it. I did research and found 1/3 the weight for instant yeast and wondering if that is correct. Thanks from Texas.

[@mml114]

Can you skip the cognac?

[@ceciliatolone]

Yes!

[@annfay6543]

I want to tell you how much I enjoy your channel, both the recipes and you yourself and your presentation. Unfortunately there are a couple things you say that might be offensive to some of your viewers. Civil servants for the most part do an excellent and thorough job. My experience was with a scientific branch. Even if they were the only ones who were, and I don’t believe that at all, it might be polite not to use the statement “good enough for government work” or a variation of that. I know folks who cringe when you take the Lord’s name in vain, i.e. God or Jesus. I feel quite rude for criticizing you and sorry for doing so and I apologize, but I would like to know if I was offending anyone unintentionally.