Saffron Buns

Saffron buns are traditionally baked around Christmastime in Sweden, especially in celebration of St. Lucia Day on December 13th.  Delicately perfumed with saffron, with an adorable “S” shape and a traditional topping of raisins or decorative sugar; these buns certainly have a holiday vibe.  While I am not Swedish, and had actually never tasted a saffron bun until I started testing out this recipe, I hope you enjoy my adaptation of them.  This is also the second in a three part series using one of our favorite flours, King Arthur Flour.  King Arthur All-Purpose Flour helps keep these buns fluffy despite rich ingredients like ricotta and butter.

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Pull Apart Herb Rolls with S.A.L.T. Sisters

 

As October comes to an end, thoughts turn to November which automatically makes me think of all that I am thankful for.  I am beginning to plan the items I will make for our family’s Thanksgiving feast and of course I’ve already begun my Christmas shopping.  As I think on these upcoming events, I am reminded of how blessed I am.  How I have so many loving people in my life.  I am reminded how important it is to reach out and show love to someone in need.  Maybe its a coworker, the next door neighbor, or your child’s teacher or coach.  Maybe you’ve wanted to reach out but didn’t know how.  My thought is that food is a wonderful key to open the door to a persons heart and that is why we have a special recipe for you along with a special announcement.

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Goat Cheese and Fig Jam Buns with Balsamic Reduction

The condiment section of my fridge sometimes gets out of control.  Why do we have five different kinds of mustard?  (Ok, that’s all me, I love mustard.)  Or do we really need eight different types of jams/jellies/curds?  Although you can certainly use up your jams and jellies on toast, I like taking the dough that I use for cinnamon rolls and filling it with different flavors and using up sweet condiments at the same time.  This dough is quite easy to work with and can be doubled if you have a large crowd to feed.  You can also make the buns up to a certain point in the evening, and then refrigerate and bake off in the morning.  Perfect for all those holidays coming up, especially if you have houseguests.

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