Swedish saffron batter bread from The Great Scandinavian Baking Book by Beatrice Ojakangas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 26, 2024

    Just like St. Lucia buns in Bundt form - easier to make since no shaping is required. Still nice the morning after baking, but probably won't keep longer (I froze the rest).

  • Zosia on February 28, 2016

    Fantastic yeast cake that's moist and fluffy with every crumb infused with saffron flavour. It does have fairly long rising times but if you start it in the morning, it will be ready to enjoy with your afternoon coffee. I didn't have saffron powder so I added a pinch of threads to the warmed milk.

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