breakfast

Lussebullar- Swedish Saffron Rolls

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Most Swedish food I don’t like. All the fish stuff? No thank you! But I have some Swedish foods that I absolutely love, visit 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 :)

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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!

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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!

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Lussebullar (Swedish Saffron Rolls) Recipe

Note: This recipe is a European recipe, but I’ve tried to convert the measurements

Ingredients:
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)

Directions:

  1. 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.)
  2. 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.
  3. Cover the bowl with a clean kitchen towel and leave to rise in a warm room for 30-60 minutes, until doubled in size.
  4. Knead the dough gently and turn onto a lightly floured work surface.
  5. 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.
  6. 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.
  7. Brush with an egg wash (an egg whisked with a spoonful of water).
  8. Bake in a pre-heated 425 F oven for 12-15 minutes, until light golden brown.
  9. 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.

Pumpkin Spice Scones

Baking is a stress-reliever for me, pulmonologist especially when I’m not doing it under pressure or with a deadline. This morning I woke up and decided I would make breakfast. My parents and youngest sister are at her soccer game and my middle sister is still sleeping (it’s 11am! pshh..teenager). So the house was quiet and peaceful (something that never happens!) and I got to just relax and enjoy baking these delicious pumpkin scones.

I have a confession to make…I don’t really like Starbucks. I know, I know…craziness. But I can’t drink coffee because caffeine gives me migraines, and they don’t have a ton of non-caffeinated options. Their hot chocolate is just so-so and I don’t really like their frozen non-caffeinated drinks. I think I would like a lot of their coffee drinks (pumpkin spice latte sounds pretty amazing) but oh well! All this to say, I haven’t had the famous Starbucks pumpkin scones but I found a lot of people posting the recipe on their blogs and I thought they sounded really good! So that’s what I decided to make this morning.

I used to make scones all the time. There’s a Joy of Baking recipe for scones that is absolutely incredible (I’ll have to make those and blog about them…the recipe isn’t available online anymore for some reason). I think scones are fun to make. They take some time but it’s fun :)

These scones have a powdered sugar and spice glaze. They have a nice pumpkin spice flavor. I can’t say if they’re better than the Starbucks version but they’re pretty darn good :) The only thing I didn’t like were that they came out a little dry and weren’t as flavorful as I would have like. My usual scone recipe still reigns supreme, but these are a very nice seasonal version.

Here are the scones without any of the glaze.

Action shot!

Umm yeah pretty tasty looking :)

Pumpkin Spice Scones
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Scone Ingredients:

1/2 cup canned pumpkin or pumpkin puree
3 tablespoons half-and-half
1 large egg
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I added 1 tsp)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
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Powdered Sugar Glaze
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk
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Spiced Glaze
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of ground ginger
Pinch of cloves
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Directions:
  1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper (I used aluminum foil because we were out of parchment paper).
  2. In a medium bowl, whisk together the pumpkin, half-and-half, and egg. Set aside.
  3. In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the pieces of cold butter and, using a pastry blender or fork, cut the butter into the flour until the mixture is crumbly and there are no large pieces of butter left. (You can use a fork, I have before, but a pastry blender makes everything much easier!)
  4. Gradually mix the pumpkin mixture into the flour mixture, using wooden spoon. The mixture will be dry at first but will come together once all the wet ingredients are mixed in.
  5. On a well-floured surface, flatten and form the dough into a 12 inch x 4 inch x 1 inch-thick rectangle.
  6. Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces (you want each section to be a square), then cut each square into four smaller triangles by making an “X” through them. (I kinda failed at this leaving some deformed scones…don’t stress about it. It adds character :)
  7. Place scones on baking sheet and bake for 12-15 minutes, or until just light brown. Remove to cooling rack and let cool before icing.
  8. To make the powdered sugar glaze, mix all ingredient together, then brush over the tops of cooled scones using a pastry brush.
  9. After the glaze has set (about 10 minutes or so), make the spiced glaze by mixing all ingredients together. Drizzle onto scones (I put mine in a Ziploc bag with the tip cut off).
Makes 12 Scones
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The original recipe says to let the spiced glaze set for about an hour! Craziness. I was hungry and wasn’t having any of that. It was still tasty :) I like my scones warm so I microwaved mine. And I put a little butter on mine. Because I’m health-conscious like that.
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Enjoy!
I shared this on Sweet as Sugar Cookies :)

 

Pumpkin Donut Holes

I visit a whole lot of other food blogs and love seeing all the neat and tasty recipes that other people come up with. I want to start making up my own recipes, resuscitator but I don’t feel like I know enough about baking to do it quite yet, visit so I tend to make other people’s recipes. Usually I’ll see someone’s recipe and save it and come back to it later, prescription but when I saw these Pumpkin Donut Holes on Two Peas & Their Pod, I knew I had to make them that day. These donut holes are baked in a mini muffin tin (genius! I never would have thought of that) and taste so good. Too good maybe! I hadn’t eaten dinner and ended up eating like 5 of these instead…hem hem. But they’re baked not fried so they must not be too bad for you! Or at least that’s what I’ll keep telling myself :) They are seriously delicious. The only downfall is that they don’t keep particularly well…but it’s really not a problem because they don’t last long enough to go bad! I made these in the evening when my whole family was out. They didn’t get home until 9pm but by the time I went to bed, they were almost gone. When I woke up this morning, there were only five left and now they’re all gone! Needless to say, these were amazing. I will definitely be making these again…as soon as I work off all the ones I ate this time around ;)

Sorry for these less-than-impressive picture…I took them the morning after I made them and I was a little rushed. Just take my word for it, though, that these donut holes were one of the best things ever!

Pumpkin Donut Holes

Recipe from Two Peas & Their Pod

Ingredients:

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice (we didn’t have this so I substituted it with ginger)
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
6 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions:

  1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. In a medium bowl, mix together flour, baking powder, salt, cinnamon, nutmeg, allspice (or ginger), and cloves.
  3. In a large bowl, mix together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  4. Add the dry ingredients to wet ingredients and mix until just combined.
  5. Use a small ice cream scoop to put the batter in the muffin cups.
  6. Bake for 10-12 minutes, or until a toothpick comes out clean.
  7. Now make the topping! Melt the butter in one bowl and mix the granulated sugar and cinnamon IN A SEPARATE BOWL (I accidentely put everything in one bowl the first time…oops!)
  8. Dip each donut hole in the butter and roll it in the cinnamon sugar.
  9. Serve the muffins warm! And enjoy!

Makes 24 donut holes.

Pumpkin Bread

Meet Gustav the Pumpkin! I made him at Cheetah Fest. I think he is so adorable. He looks so happy like he wants to give you a hug :) I didn’t realize how ready I was for fall but the second the weather got colder, discount I switched into autumn mode! With the colder weather, I’ve been able to get in the Christmas spirit (don’t roll your eyes people, it’s only 82 days away!) and I love being able to sleep with my windows open, cuddled under the covers.

Last year I made pumpkin muffins a lot from this recipe and they always turned out amazing. I would end up eating them for every meal! I haven’t actually made pumpkin bread out of this recipe but I wanted to make something for one of my teachers as a thank you for writing me a letter of recommendation, so I decided to make this bread (crossing my fingers the whole time that she likes pumpkin bread…she said she did :) I didn’t eat any of this, but it smelled delicious and I’m looking forward to making some muffins for myself soon! *Update: My teacher says she loved it! She usually doesn’t like pumpkin bread but she liked this. Success!

This bread always turns out super not-dry and has great pumpkin/fall flavor! It’s really easy to make, too, which is always a plus. It gets better as it ages so enjoy eating is warm out of the oven and for days after!

I would really encourage you to make this soon, it’s really really tasty.

Pumpkin Bread/Muffins

NOTE: This makes 24 muffins or 3 small (7 by 3in) loaves of bread. You can also halve the recipe to get one loaf of larger (8.5 by 4.5 in) bread or 12 muffins.

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
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Directions:
  1. Preheat oven to 350 degrees F. Prepare your bread pans or muffins tins by spraying them with pam. For the bread loaf, I cut a square of parchment paper in the bottom as well. With muffins, you can use liners or just spray the pan really well.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a medium bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Slowly stir the dry ingredients into the pumpkin mixture until just blended and pour them into the prepared bread pans or use an ice cream scoop to put it in the muffin tins.
  4. If you’re making the smaller loaves, bake for 50 minutes. If you’re making the muffins, bake for about 20 minutes. If you’re baking a larger loaf, bake for about 60 minutes. The bread is done when a toothpick inserted in the middle comes out clean.
Enjoy!
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Delicious Banana Muffins

The past couple weeks have been insanely busy. I really can’t do the chaos and business and craziness justice, buy more about you’ll just have to take my word for it. It hasn’t been bad… a lot of the stuff I’ve been doing is fun stuff. But there’s also been a lot of stress from school and it’s exhausting to do so many things in such a short amount of time.

I have done an insane amount of baking the past couple of days, starting with these banana muffins! Friday was homecoming at school. The morning started with a group of guys, who have started “Classy Fridays,” arriving at school in a limo. It was pretty exciting! Later that morning  saw the parade and then we went to lunch at Panera’s. I had an asiago roast beef sandwich which was absolutely delicious. It was really nice just to hang out with people and have fun, something I haven’t gotten to do a ton of lately! Now I was going to go to the Homecoming game (I haven’t been to a football game since freshmen year) but my family was all going to Cheetah Fest, which is this fun fair-like thing at the elementary school. When Celina was in elementary school we went every year and now that Ella’s going there, we get to go again! I decided I’d rather do that than football and it was pretty fun :) I decorated a mini pumpkin and we just hung out and stuff. Ella climbed the rock wall (or part of the way up) which was very impressive! After we got back from Cheetah Fest, I decided I was going to make banana muffins out of the 3 practically deteriorating bananas on the kitchen counter (Jim has almost fed them to his worms but my mom stopped him, thank goodness, knowing that I’d probably bake with them). I used the same recipe for the banana bread I made a while back, just in muffin form. Everything turned out great and these muffins are delicious!

Stay tuned for a bunch more recipes coming soon! (Whenever I can find time to write them!)

I had so many issues getting a decent picture for this! I tried taking the pictures 3 separate times and I was just having major issues! I wasn’t trying to go for a masterpiece or anything, just something that was a somewhat decent picture. Most of the pictures look like I’ve never picked up a camera before but finally I snapped this one and I’m okay with it so here it is.

These muffins are so delicious hot out of the oven with some butter. But I think they might even get better as they age! They get even more…not dry…and delicious :) I’ve been enjoying eating them for lunch.

Banana Muffins Recipe

Very slightly adapted from 4littlefergusons on Tasty Kitchen!

Ingredients:

1/2 cup granulated sugar

1/2 cup brown sugar (not packed)

1 stick butter, softened

1 egg

4 tablespoons sour cream

1 ½ cup flour

1 teaspoon baking soda

1/2 teaspoon salt

3 whole over-ripe bananas, blended so that they’re liquid

Directions:

  1. Grease muffin tins generously with Pam or use muffin liners (or both!)
  2. Cream together first 5 ingredients. Slowly add the flour and then the baking soda and salt. Add the blended bananas.
  3. Use an ice cream scoop to put the batter into the muffin tin. Back at 325 degrees for 20-25 minutes. Enjoy!

I shared this post over at Tasty Tuesdays :)

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