Swedish Butter Saffron Cake Recipes

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.

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!

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.