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.
Today is the first of the month and normally that means a bonus recipe for blog subscribers only. But this month, the first falls on a regularly scheduled blog Sunday so we have a special recipe for all of our Ankarsrum USA Blog guests. This recipe will also give you a taste of what our bonus recipes are like.
Today is also special because July 4th is just a few days away and with it comes a celebration of our nation’s birth. July 4th for our family is filled with great food and tons of board games and a wonderful day spent with great friends. This coleslaw recipe will be one you will want to add to your holiday menu for sure.
We don’t normally post back to back, but as Carmi mentioned in our last post, this month we are sharing some great recipes for gift giving and we wanted to share these with you as early as possible. If you missed Carmi’s contribution, here is the link to her Vanilla Bourbon Pear Butter Truffles. I will confess that I may have gone overboard with my contribution to this month’s posts. I just couldn’t decide on giving you one recipe, so I’m sharing FOUR with you! By sharing these recipes, I’m also able to share with you a new product line I was recently introduced to. Luigi Bormioli is a glassware company that makes high quality yet affordable items.