Norwegian Easter week now, but instead of making the typical American or Norwegian Easter bread, I´ve chosen to make a more simple Swedish recipe of what is usually served during Christmas holidays: Lussekatter. Saffron buns.
I could give you my recipe, which uses actual fresh yeast...but I found a wonderful recipe on Youtube which I liked so much that it is now my new recipe. I´d tried it as this Christmas I´d run out of fresh yeast, only had packets of dried yeast, and as it was holiday schedule the shoppes were shut.
Hope you enjoy! I half the recipe, or freeze the extra, as they are best on the day of baking and the recipe makes quite a bit more than we eat in one day,)
http://www.youtube.com/watch?v=JdcYG_tnGv8
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