The saffron buns traditional joy - stamping tool

Stamping tool December 13, in Sweden method, you will be able to find a few kinds of saffron buns, in an incredible amount of shapes and sizes. The bread is the consumption in st Lucia day, a traditional remained intact for several years. This bag is by the simple composition but baked a batch of will in many shocking taste. If you are planning to stir up a batch of their own, and then have been discussed below formula.

composition

Make a batch of saffron buns, you need milk? 500 ml. Then you will need to 0.5 general saffron strands, fresh yeast? Fifty gram, 0.5 teaspoon sugar fine salt,? 170 gr. 1 teaspoon, cardamom seed, 1 kg of ordinary flour, 2 is divided into eggs, pearl sugar and the orange dry, or raisins. You also need to soften the cream cheese? 250 grams, fresh butter? 150 grams.

Make mixture

First of all, you need to heat the milk in the saucepan, until the stunning. Then it from the ring, then slowly adding to its thread saffron. Let the thread injection in the milk for about ten to fifteen minutes. Allow it to cool, until about a and c. If you have used yeast, and then allow it to 42 c. Once the milk become cold and then add yeast, and began to make it stir until completely dissolved into the mixture. Next, you need to add sugar, cardamom, salt and flour, half number of saffron bread dough. Stir it until it through, and then add an egg with cheese and butter. Then knead the dough in a bowl. Finally add yeast dough, make it soft and soft. Put it in a bowl, and allow it to rise about 30 - fifty minutes until it becomes twice the size heavy duty wheel casters.