Grandmother's Saffron rolls - Swedish style

Ingredients:

• 50 gram stick margarine or butter
• 2 cups milk
• 50 grams fresh yeast or 2 tablespoons active dry yeast.
• 1 teaspoon salt
• 2 teaspoons sugar
• 6 1/4 cups all purpose flour
• 1 gram saffron
• 1 sugar cube or 1 teaspoon cognac
• 125 gram stick margarine or butter, softened
• 2/3 cup sugar
• 1 egg

Brushing and garnishing:

• 1 egg, lightly beaten
• raisins
• pearl sugar, if desired

Methods:

1. Melt the butter in a saucepan. Add the milk and heat to 37 C. If using active dry yeast, heat to 45 C Crumble the yeast in a large bowl and add some of the milk, stirring until dissolved. Add the remaining liquid, salt, sugar and most of the flour. Knead until the dough no longer sticks to the sides of the bowl. Sprinkle with a little flour, cover and let rise until doubled, around 1 hour.
2. Crush the saffron with the sugar cube in a mortar or mix with the cognac.
3. Beat the butter and sugar until light and fluffy. Add the saffron and the egg. Knead this mixture into the dough. Add the remaining flour, reserving a little for later. 
4. Form into shapes, as pictured. Place on a greased or parchment - lined baking sheet. Cover and let rise until almost doubled.
5. Brush with beaten egg and garnish with raisins and pearl sugar. Bake one the center oven rack for 8-10 minutes.

*Oven temperature: 250 C                                                                      45 rolls

Lenten Buns - Swedish style

Ingredients:

• 100 grams stick margarine or butter
• 1 1/4 cups milk
• 50 grams fresh yeast or 2 tablespoon active dry yeast
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 egg
• 1 1/2 teaspoons baking powder
• 4 cups all purpose flour

Brushing: 

• 1 egg , lightly beaten

Filling :

• 150 gram almond paste

Garnish:

• 3/4 cup whipping cream powdered sugar

Methods:

1. Melt the butter and add the milk. Heat to 37 C. If using dry yeast, heat to 45 C .
2. Crumble the yeast in a large bowl and add salt, sugar, milk mixture and egg. Combine baking powder and flour, knead it until smooth and elastic. Cover and let rise for 30 minutes in the bowl.
3. Turn out onto a lightly floured surface and knead until smooth and elastic. Form into round balls. Place on a greased or parchment-lined baking sheet. Cover and let rise until doubled.
4. Brush with beaten egg. Bake on the center oven rack for 8 - 10 minutes. Let cool.
5. Cut off the tops of the buns and remove some of the crumbs in the center, but do not break through the outer surface of the buns. Fill with some fillings.
6. Filling: Place a little almond paste in each bun. It can be mixed with a little of the cream for garnish, if desired.

* Oven temperature : 250 C                                                     12-15 buns

Bingka Ubi (Baked Tapioca cake) - Malaysian style

Ingredients:

• 1 medium sized tapioca
• 2 cups sugar
• 2 block palm sugar
• 1 grated coconut

Method:

1. Grate the tapioca and grind together with the coconut.
2. Melt the sugar, palm sugar and screwpine leaves.
3. Mix thoroughly all the ingredients and put in a baking tin.
4. Bake in oven in a temperature of 180 C until done
5. Cool the cake before cutting. 

Braided Sweet Bread - Swedish style

ingredients:

• 2/3 cup milk
• 25 gram fresh yeast or 1 tablespoon active dry yeast
• grated zest of 1/2 - 1 orange
• 1/3 cup orange juice
• 1/2 cup creamed cottage cheese, sieved, or quark
• 1/2 cup sugar
• 1 egg ( reserve a little of brushing)
• 3 cups all purpose flour

Brushing and garnishing:

• beaten egg
• 3/4 powdered sugar
• 2-3 tablespoons orange juice

Method:

1. Heat the milk to 37 C. If using active dry yeast, heat to 45 C. Crumble the yeast in a large bowl and add the milk, stir ring until the yeast is dissolved. Add the orange yeast and juice, cottage cheese and sugar.
2. Beat the egg and add most to the dough liquid, reserving the rest for brushing.
3. Knead in most of the flour. The dough should be smooth but not to stiff. Cover and let rise for around 30 minutes.
4. Turn the dough out onto a lightly floured surface. Knead with the remaining flour until smooth and elastic.
5. Divide the dough into 3 equal parts. Roll each piece into a 40 cm long rope. Braid the ropes into a long tight braid.
6. Form the dough into a round loaf on a greased or parchment - lined baking sheet. Cover and let rise for around 30 minutes. Brush with the remaining egg.
7. Bake on the center oven rack for 20 - 25 minutes. Remove from the oven and place on a rack. Cover and let cool. Stir the powdered sugar into the juice. Drizzle over the loaf.

* Oven temperature : 200 C

Jelly roll - Swedish style

Ingredients:

• 3 eggs
• 1 cup sugar
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 cup milk or sour cream

Filling:

• 1 cup thick preserves or fruit puree

Method:

1. Line a baking sheet cake pan with parchment paper.
2. Beat the eggs and sugar until light yellow and very thick.
3. Combine the dry ingredients and fold into the egg mixture. Stir in the milk.
4. Spread the batter evenly over the prepared pan.
5. Bake on the center oven rack for around 5 minutes.
6. Turn the cake out onto parchment paper sprinkled with sugar. Remove the paper from the cake.
7. Immediately spread with filling and roll up the cake. Let cool completely, seam side down, before cutting into slices.

* Oven temperature : 250 C

Cardamom rolls - Swedish Style

Ingredients:

• 150 grams stick margarine or butter
• 2 cups milk
• 50 gram fresh yeast or 2 tablespoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 teaspoons ground cardamom
• 5 1/3 cups all-purpose flour

 Filling:

• 100-125 gram almond paste
• 2 teaspoons ground cardamom
• 50 gram stick margarine or butter

Brushing and garnish:
1 egg, lightly beaten pearl sugar

                                                                                                approximately 45 rolls
Method:

1.  Melt the margarine in a saucepan. Add the milk and heat until lukewarm, around 37 C. If using active dry yeast, heat to 45 C.
2. Crumble the yeast in  a large bowl and add some of the milk mixture, stirring until dissolved. Add the remaining liquid, salt, sugar, cardamom and around 2/3 of the flour, mixing to combine.
3. Knead the dough until smooth and elastic. Add more flour, but reserve 1/2 - 3/4 cup. The dough is ready when it no longer sticks to the sides of the bowl. Sprinkle a little flour over the dough so that it doesn't dry out. Cover with a cloth and set in a warm, draft-free place. Let rise until doubled.
4. Punch down the dough and knead it in the bowl for a few minutes. Turn out onto a lightly floured surface. Knead in the remaining flour. The dough is ready when it no longer sticks to the sides of the bowl and hands. If the dough is cut, the exposed surface should have even pores. if there are big holes, it hasn't been kneaded enough.
5. Grate the almond paste and mix with the cardamom and butter until smooth.
6. Divide the dough in half. Roll each half into a flat rectangle on a lightly floured surface. Spread the filling over the dough. Roll up and cut into even slices. Place them, cut side up, in a paper baking cups or on a parchment-lined baking sheet.
7. Cover and let rise until doubled. Brush with beaten  egg and sprinkle with sugar.
8. Bake on the center oven rack for 8-10 minutes.

*Oven temperature: 225 C

Peppernuts - Swedish style

Ingredients:

• 100 gram stick margarine or butter, softened
• 1/3 cup sugar
• 1/2 tablespoon light corn syrup 
• 1/2 egg
• 1 teaspoon ground cardamom
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 1/2 all purpose flour
• 1 teaspoon baking soda

                                                                                           approximately 30 cookies
Method:

1. Beat the butter, sugar and molasses until light and fluffy. Add the egg, beating well. Stir in the dry ingredients, kneading until smooth.
2. Roll into balls and place on a greases or parchment-lined baking sheet. 
3. Bake on the center oven rack for around 20 minutes.
4. Peppernuts should be completely dry and brown.

*oven temperature : 175 C