Saffron buns taste their best when it's freshly baked. That's why we've come up with four recipes that make it possible to enjoy the saffron buns even though they're a few days old.
Try and enjoy the baking traditions of the season!
Pancakes
Ingredients:
Egg
Milk
Saffron bun
Do this:
Mix dry saffron buns into fine flour in a food processor
Mix up a pancake batter and replace wheat flour with saffron bun flour.
Leave out salt and sugar in the batter as these are the flavors the saffron bun adds to the batter.
2. Saffron bun with Tosca
Ingredients:
100g butter
1 dl caster sugar
2 tbsp wheat flour
2 tbsp milk
100 scalded flaked almonds
Do this:
Mix all ingredients in a pan or saucepan
Cook the Tosca cover until the almonds have browned
Put together yesterday's fluff cats in a form
Pour the Tosca sauce over the luscious cats
Allow to cool and serve the saffron bun
3. French toast with saffron buns
Ingredients:
Saffron bun pancake batter
Saffron buns
Cinnamon
Sugar
Do this:
Divide the saffron buns into four parts
Dip each piece into the pancake batter
Fry in butter on medium heat
Sprinkle on a little cinnamon and sugar to taste
Serve with orange mousse, vanilla ice cream, or as is!
4. Advent Mellis with custard crust
Ingredients:
Saffron buns
Cottage cheese
Clementine
Cinnamon
Do this:
Divide the leftover bun into smaller pieces. Dry on a tray at room temperature or in the oven at 100°C for 10 min. Buns crusts work well to a lot. If you cut the bun lengthwise, you can serve them as regular crusts with cinnamon-flavored cream cheese and raspberry jam from the summer pantry.
5. Simple orange mousse with Saffron buns croutons, citrus marinated raisins, and black pepper
Ingredients:
3 dl cream
2 egg yolks
1,5 dl florsocker
1 fluffy cat
1 dl Russian
1 lime
1 clementine
1 orange
Do this: Mousse:
Whip the cream until fluffy
Beat egg yolks and icing sugar lightly
Wash an orange and tear the peel from half the fruit
Fold some of the creams into the egg beater, and continue like this until everything is assembled
Saffron buns croutons:
Thinly slice the catfish. With a knife or with a cutting machine. Works well with semi-frozen buns.
Bake in the oven at 120°C for approx. 10 min (depending on the oven) Turn down the fan if you have the opportunity, otherwise place a tray on the croutons.
Marinated Raisins:
Place organic raisins in a bowl, and squeeze over 1/3 lime and 2/3 clementine juice. Let stand for at least 1 hour.
Served with orange fillets and a few shakes with the black pepper mill!