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.
If you subscribe to the blog, then you know that we are dedicating August and September to new breakfast, lunch and snack ideas, just as summer comes to an end and a new school year begins. This month started out with a bonus post of Toasted Coconut, Millet and Banana Muffins. (Subscribe to receive bonus posts every month!) Full of whole grains, honey and banana goodness, they make great snacks and on-the-go breakfasts. Next up, a whole wheat yeasted waffle batter that is made up at night and then stashed in the fridge until the next morning for a quick and easy breakfast your family will love. Because, who doesn’t love waffles? And leftover waffles can be frozen for your own healthy version of those ones you pop in the toaster, or used in lieu of sandwich bread to mix up the ol’ PB&J.
Looking for something new for your brunch repertoire? With Mother’s Day right around the corner, now is the time to start planning. Instead of muffins or sweets, try out a savory baked good. Easier than yeast breads, a savory quick bread still allows for toppings like poached eggs, salmon, cream cheese, etc. And that makes for a delicious brunch! Since springtime is fully here, I went with fresh, bright flavors. Lemon and dill go together quite nicely, especially when paired with the tanginess of yogurt and buttermilk.