Most Swedish food I don’t like. All the fish stuff? No thank you! But I have some Swedish foods that I absolutely love, including Swedish Meatballs and these Saffron Rolls, or Lussebullar in Swedish. I have been begging my mom to make these for me for years and she never has (they do take quite a bit of time to make). This year my littlest sister was having a Christmas party and my mom decided that she would make these. That’s right- she made them for my little sister but not for me! But there were a lot left over so I have been enjoying them for the past few days :)
These Lussebullar are so good! They remind me of my childhood. If you like the taste of saffron, you will love these rolls. They’re soft, flavorful, and a little bit sweet. I love the raisins on top because they add a bit of sweetness. These rolls aren’t sweet like cinnamon rolls, but they’re definitely sweeter than just plain rolls and like I said before, the saffron adds a great flavor!
I definitely recommend that you make these! They are one of my all-time favorite foods. I will admit that I have never made these by myself before, but I certainly have eaten them! I love them for breakfast or a snack!
Lussebullar (Swedish Saffron Rolls) Recipe
Note: This recipe is a European recipe, but I’ve tried to convert the measurements
2 cups milk
1 gram saffron strands
50 g fresh yeast (I used 2 packets of dry, powdered yeast)
170 g (3/4 cup) granulated sugar
1/2 tsp fine salt
about 1 kg plain flour (I weighed it out on the scale, but I believe it’s about 7 cups)
250 g (8oz) cream cheese, softened
1 and ¼ sticks unsalted butter, softened
2 eggs, divided
raisins or dried cranberries
*extra sugar and softened butter* (We added some extra butter and sugar to make them sweeter- see directions, Option 2, below)
- Heat milk in a small saucepan until steaming. Remove from the heat, add saffron threads and leave to infuse for 10-15 minutes. You’ll need to cool the milk to about 37-38 C (about 100 degrees F). When the milk is lukewarm, then crumble in the yeast and stir, until dissolved. (The dry yeast doesn’t need to dissolve, really. Just mix it in.)
- Add salt, sugar and about half of the flour. Stir until combined, then add the cream cheese, butter, ONE egg (lightly whisked), and then gradually knead in the rest of the flour. The final yeast dough should be soft and supple.
- Cover the bowl with a clean kitchen towel and leave to rise in a warm room for 30-60 minutes, until doubled in size.
- Knead the dough gently and turn onto a lightly floured work surface.
- OPTION 1- Twist small amounts of dough (about the size of a large egg or a tennis ball, depending on whether you’re making small or larger buns). Roll each piece of dough into a long “sausage”, then twist it from both ends to form a letter S.
OPTION 2, Sweeter Rolls- Roll the dough out pretty flat and cover it with extra butter and sugar. Then cut the dough into strips, twist the dough, and then create the S-shape rolls.
- Place the shaped buns onto a baking sheet that’s been covered with a parchment paper. Leave to rise for another 10-15 minutes, then press a raisin or a craisin into each end.
- Brush with an egg wash (an egg whisked with a spoonful of water).
- Bake in a pre-heated 425 F oven for 12-15 minutes, until light golden brown.
- Remove from the oven, transfer onto a metal rack to cool a little. If you want softer buns, then cover them with a clean tea towel when they’re cooling.
I can’t believe New Years Eve is one day away! 2012 has been a really great year for me, especially the last half of the year with the start of college. I am happy to celebrate this past year and look forward to the year to come :)
My family usually does a bunch of appetizers on New Year’s eve and then we movies until midnight. This year we are going to a friend’s house for a party, so we are doing our appetizers and movies tonight. In this post I’m rounding up some of my all-time favorite appetizers!
Tonight we are making Jalapeno Popper Dip. This is one of my family’s favorite dips- it’s spicy, creamy, and crunch!
We are also having Mini Corn Dog Muffins which are super tasty and easy to make.
Even easier than the Mini Corn Dog Muffins is this Easy Peasy Ranch Dip. You just mix a few things together and you have a delicious dip for veggies!
This Christmas I made Hot Spinach Dip and was reminded of how much I love it. So tasty!
And every Thanksgiving I make this Pumpkin Pie Dip. It’s sweet which is a nice change from all the savory dips.
These Cheeseburger Pockets are also super tasty! The filling for the rolls is so good, you could even just eat that as a dip! (Don’t judge these by the pictures, they really are yummy!)
So there we have it! Some of my favorite appetizers. Do you have any New Year’s traditions? Do you stay in or go out?
I love Christmas lights- they’re so pretty! And I also love taking photos with Christmas lights in the background when it creates beautiful bokeh (the circles that form behind the subject).
Here are some tips of how to take photos with gorgeous bokeh using Christmas lights!
1. Use a small aperture- to get really nice bokeh, you need a lens with an aperture (or f stop) that can go down to 1.8 or 2. For these photos I was using my Canon 50mm 1.4 lens. The aperture of your lens is how big the opening is to let in light- so when you have a low aperture like 1.8, the opening is really large and lets in a lot of light, and your background gets blurry. Because your aperture is letting in a lot of light, your shutter speed will have to be higher to compensate.
2. Put your subject several feet away from the lights. For these photos I used our Christmas tree and my dog was a good 8ish feet away from the tree. Varying the distance between your subject and the lights will give you different looks- the closer you are to the lights the smaller they will be. If you get really close, they will just look like lights, not circles. The farther away you are, the bigger the circles, but if you get too far away, all the circles will start blurring together.
3. Put your camera close to the subject- My dog was far away from the tree, but I was close to him. That made the frame tighter and made for better bokeh.
4. Adjust your ISO- My ISO was at 400 for these photos- that’s in the middle as far as ISO goes. ISO is how sensitive to light your camera is- if your ISO is low (100 or 200) your camera is not as sensitive to light meaning that your aperture and shutter speed have to be lower to let in enough light. Low ISO is good for when you’re shooting in bright light and gives you the highest quality photos. Middle ISO from 400-800 will make your camera more sensitive to light which is good for when you’re shooting in a well-let room inside. ISO in this range will allow your camera to take in more light and won’t take down the quality of your photos too much. High ISO (800+ depending on your camera) will allow you to shoot in low-light situations, but will also produce granier photos. I always try to shoot at as low an ISO as possible so my photos will be of better quality. Your ISO in these photos is going to depend on how dark your environment is- my living room has windows so it was letting in quite a bit of light.
5. Have fun and don’t hesitate to ask me questions in the comment section! I know Christmas is over, but keep your lights up and experiment with some bokeh holiday photos :)
And for those of you who are curious, my settings for these photos were: ISO- 400, Shutter Speed- 1/100, Aperture- f/1.8