Swedish glögg (mulled wine) & saffran buns
Today I'm guest gramming on instagram for New York based food app @foodstand and will bring crispy winter holiday inspiratiion from scandinavia. This is the first post of two covering the Christmas and Advent fika that we enjoy every year this time.
Did you taste saffron buns yet, with raisins, they're delicious! In sweden they go under the name of Lussekatter or lussebullar. They're espeically popular during St Lucia on the 13th of december. Lussebullar makes a perfect match with our mulled wine - Glögg. This flavour pair is the most eaten "fika" before and during Christmas in Sweden, so a nostalgic treat for northeners.
Both Saffran buns and glögg is spiced with flavors from asia, which is typical for more festive traditional food, in the olden day, spices like saffran and cinnamon would be a real treasure and harder to come by, thus eaten on very special occasions. The wonderful scents of warmed up glögg and freshly baked saffran buns is a beautiful experience in itself.
At Christmas markets in scandinavia you can always buy warm glögg, its a warm and cosy drink in the winter. In my recipe at the end of the post, I use no refined sugar but honey ) You can use agave for a vegan version). Glögg can be varied in so many ways, so why don't you try adding spices of your own choice to your warmed up wine for fun?
Children loves glögg in sweden but naturally it has to be made with alcohol free wine. Grown ups can drink alcohol free glögg too, it taste just as good and can be a good idea if you drive or need to stay sharp! Serving glögg, you add almonds and raisins to your cup.
I love these treats because they can be made with natural and ecological ingredients. It's a rustic and old tradition without any shady additives or refined sugars. My saffran bun recipe has options for vegans and I use dry yeast.
If you're intererested in my second post about scandinavian Christmas treats, check out the blog later this week for additional recipes.
Makes a whole bunch, ca 30 buns
14 gr dry yeast
150 gram butter or 1/2 cup vegetable oil (vegan)
2 cups milk of choice (I use almond milk)
10 gram saffron 2-3 tbsp water
6 cups spelt flour
½ tsp salt
¾ cup agave suryp
½ cupl palm sugar a big handful of raisins (pre soaked for an hour)
1 whipped egg
1 tbsp agave syrup mixed with a tsp almond milk
1. Crush the saffron in a mortle and add it it to a small bowl with the water.
2. Melt the butter and add the milk. the liquid should be 45 ℃ warm when you add the dry yeast. (use a termometer) and let the yeast dissolve for 1-2 minutes.
3. Add saffron, flour, agave syrup, sugar, and salt. Work the dough until it’s smooth - by hand or with akitchen machine.
4. Cover the dough with a towel and let it rest for 60 minutes.
5. Warm your oven to 225 ℃. and prepare a oven tray with baking paper.
6. Flour your baking surface lightly.
7. Lightly knead the dough and cut around 30 equally sized pieces.
8. Make each shape a snug S shape and push a raisin into the swirls at the ends.
9. Add the saffron cats to the tray and brush coating on top.
8. Bake for 8-10 minutes in the middle of the oven.
10. Let it cool covered on a rack
Swedish glögg - mulled wine
Makes a little more than 1 liter
1 bottle of red quality wine with a full and round flavor, (rose or white wine can be used too, it's tasty and will give it slightly another character) Alcohol free wine is good too and used to serve children.)
the zest of 1 small orange
½ cm fresh ginger, grated
1 tsp cardamom, roughly ground
a handful of cloves
1 cup apple juice
½ cup honey or agave syrup
1 cinnamon stick
1. Add ingredients to a cooking pot and heat up. Us a fine sieve to filter out the pieces.
A tip! if you leave it the glögg to for a bit the flavors will become even more tasty, heat up quickly before serving.
On the Advent Sundays we warm up and raise the Christmas spirits with glögg and lussekatter.