Classic lice cats or modern hybrids? Everyone has their own favorites for Christmas or mulled wine. Susanne Jonsson has created countless saffron recipes for Go'kväll and she has a clear favorite:
- This saffron bread with white chocolate and almond paste is one of my most popular recipes ever. It's really got a place here in my kitchen. I've been doing it in different variants since a few years, testing different flavors and new doughs.
Read more: Susanne's most popular saffron recipe
Should you use bedding to get better results?
- In recent years I have been experimenting with forage, but I find it difficult to notice the difference in the final result. If you want to do the day and test yourself, it is very simple! Just mix dough liquid, yeast and half of the flour and let it rest for 20 minutes before adding remaining ingredients.
Which saffron do you use?
- From having needed 2 packages for 5 dl milk, it is now needed 3. Maybe it is my taste buds, but I feel that the quality of saffron has decreased. That's why I use whole saffron and mortar myself.
Susanne's tips for better saffron bread
- Should you use raisins or currants? Soak them before, then they will not dry out the dough. This is good because the saffron makes the bread tend to feel "dry" compared to ordinary buns.
- I have tried a lot of varieties of dough and have come to the conclusion that if I make a loose dough on cooled dough liquid and let it cool overnight in the fridge, I get a more lightly dough and juicy, tasty buns.
- Do not have too much flour in the dough, as the buns will become dry and hard.
- Add the butter to room temperature.
- I bake on a frying pan, but when I forgot to buy it I took some cream instead. It will be very good.
Allergy? Here are recipes for gluten-free saffron bread