It’s Lucia Day in Sweden which means on the other side of the Atlantic it’s time for singing the Lucia song and baking saffron bread. And drinking glögg of course.
Saffransbröd – Saffron Bread adapted from Vår Kokbok
- 1 cup blanched almonds
- 1/3 cup sugar
Mix almonds and sugar in Cuisinart or blender until a chunky paste forms. Set aside.
Saffransbröd – Saffron Bread
- 1/2 gram saffron
- 75 grams butter
- 1 1/2 cups milk
- 3 teaspoons yeast
- 3/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup golden raisins
- 3 cups flour
- Currants for decoration
For gluten-free version substitute flour with
- 2 cups Bob’s Red Mill gluten free all purpose baking flour
- 1 cups Bob’s Red Mill gluten free biscuit and baking mix
- 1 teaspoon xantham gum
Crush saffron in a small bowl with a little bit of sugar. Add a couple tablespoons of the milk and set aside.
Melt butter in a small pot and add milk. Heat until warm (you should still be able to stick your finger in).
Measure out yeast in a small bowl and mix in a little of the butter and milk. Set aside.
In a large bowl mix flour, sugar, salt, egg, saffron mixture and rest of milk and butter. Add in yeast mixture.
Let rise for 30 minutes.
Knead on floured surface.
Take a small amount of dough, a few tablespoons, and divide the rest into two evenly sized balls, Work first ball into a circle, about 10″ in diameter and spread with almond paste.
Make a second circle and cover the first, pinching the edges together. With the leftover dough, roll into a long roll and decorate cake as you see fit. Note: most traditional saffran bread incorporates a lot of curlicues.
Cover with cloth and let rise for 30 minutes.
Decorate with currants and glaze with a beaten egg.
Bake at 400 F for 15-20 min.
Glögg – Swedish Mulled Wine
- peel of 1/2 an orange
- 2 teaspoons powdered ginger
- 2 teaspoons whole cardamon
- 2 teaspoons cloves
- 2 1/2 cups water
- 1 bottle red wine
- 1 cup madeira
- 1/4 cup blanched almonds
Boil water and spices and reduce to a simmer. Let cook for 30 minutes. Add almonds.
Add madeira and wine and let simmer. Serve warm.