Best Swedish Butter Saffron Cake Recipes

SWEDISH SAFFRON BUNS

Steps:

• Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
• Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
• Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
• Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

LUSSEKATTER

Steps:

• Start by grounding saffron and sugar with a mortar and pestle, or a bowl and a spoon. Then mix with the rum and set aside for at least 30 minutes.
• Crumble the yeast into a large bowl. Add milk, mix, then add in room temperature butter in pieces and mix again, trying to mash up the butter pieces a bit as you go.
• Mix in sugar and the saffron mixed with sugar and rum. Add a little water to the bowl or glass that held the saffron mix, swoosh it around, and pour in to make sure you get as much of the saffron flavor as possible. Then mix.
• Start adding the flour. Add a bit at a time until it is all mixed in. When it's getting hard using a spoon to mix, start using your hands instead.
• When all the flour is added, start kneading the dough. Knead for at least 10 minutes, or longer if you can. When done it should come away easily from the sides of the bowl. Do not add more flour! If it's too sticky, you just haven't kneaded enough. Once done, cover with a kitchen towel and set aside to rise for 60 minutes.
• After 60 minutes, check to see if the dough has risen sufficiently. It should be about double in size. If not, let it rest a bit longer.
• When the dough has risen, place a piece of parchment paper on top of an oven tray. Spread a little flour on a clean surface and take a small piece of dough - enough for one Lussekatt. Roll it out into a 20 cm/7-8'' long snake shape and roll the edges in to create the classic Lussekatt shape (see pictures and detailed instructions in post). Then place on the parchment paper, taking care to space them out so that they have room to rise about 50% more. Continue until you've created all the Lussekatts.
• Drain the raisins and place two in each Lussekatt, one at the middle of each spiral. Then cover with a kitchen towel and set aside for 30 minutes.
• Preheat your oven to 400°F (200°C).
• When the Lussekatter have risen by 50%, mix together your egg and remove the kitchen towel. Brush the Lussekatter with the egg.
• Bake in the middle of the oven for 8 minutes, until golden, then remove and place on a cooling rack or kitchen towel to cool. Cover with a kitchen towel. Repeat until you've baked all your Lussekatter.

ANNA'S SWEDISH BUTTER CAKE

Steps:

• 1. Preheat oven to 350F. Grease a 13x9 square pan. Sift together flour, baking powder, and salt in a medium bowl and set aside. In a standing mixer, cream together the butter and sugar until smooth and well blended. (scrape sides)
• 2. Add the eggs, one at a time, beating after each addition. Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with flour mixture. Scrape down sides of the bowl and the beaters. Stir in the almond or vanilla extract.
• 3. Spoon batter into the prepared pan, leveling the top, then spread the batter slightly toward the pan edges. Bake in the preheated oven for 55 to 60 minutes or until center of cake tests done and toothpick shows no batter and top is golden brown.
• 4. Cool the cake in its pan on a wire rack for about 10 minutes, then run a knife along the edges to loosen cake. Dust cake with confectioners sugar or frost the top. Beautiful Cake!

SWEDISH SAFFRANSPANNKAKA - -SAFFRON CAKE

Steps:

• Boil the rice on low heat with salt and water until almost all the water is gone.
• Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
• Take off the heat and stir in saffron strands, sugar and almonds.
• I use a little vodka to dissolve the saffron in!
• Stir up the eggs with a fork and stir them into the porridge; blend everything together.
• Pour the batter into a buttered oven dish about 11 x 15 inches.
• Bake at 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist.
• When serving, cut it up directly from the dish and serve with whipped cream and jam.