Contributed by Barbara (Nightmist)
This is a recipe my grandma learned for my mom's stepfather. Swedish to the core, this and Glögg and Red Cabbage mostly show up around Christmas.
Set the yeast to start, with the warm water, in a large mixing bowl.
Scald the milk, set the butter in it to melt. Stir in the saffron, sugar and salt in that order. Cool til lukewarm. Add the milk mixture and about half of the flour to the yeast, beat until smooth. Add enough flour to make a stiff dough and knead smooth.
Put the dough in a greased bowl, turning til all of it's surface is greased. Cover with a damp cloth and set aside to rise. When doubled in bulk, punch down and put it out on a floured surface. Let it rest for 10 or 15 minutes.
Divide the dough into 1 1/2 to 2 dozen pieces. Roll each piece into a strip 10 or 12 inches long, and cut the strip in half lengthwise. Put the strips next to each other, now coil each end of each strip toward its center. So you have what looks sort of like a butterfly with coils for wings and a short double strip for its body. Each butterfly is a bun. Put the buns on a greased cookie sheet, and let them rise till almost doubled. Tuck a raisin into the center of each coil. Brush the surface of the buns with beaten egg white. Combine the almonds and the sugar and sprinkle it on the buns. bake at 375 degrees F, for about 20 minutes.
This page last updated 9/4/1999