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Post by grävling on Dec 21, 2014 23:45:36 GMT -5
Buttery is correct. They are very dense and moist. And they taste very strongly of saffron -- especially with the amount we put in. Bigger versions around here are braided and then baked, but not in a bread tin, and are called loaves, not cakes. en.wikipedia.org/wiki/Saffron_bun seems to indicate that there is a variety you can get in Cornwall. But they put cinnamon in theirs! You are better off making your own. google translate translated here But Google translate got some of it wrong. There is no cream cheese in Saffron Bread, you use Kasella cottage cheese. Degspadet is the dough that you are working. Don't worry about the 37 degrees, as you won't be melting the butter. You want to use it at room temperature. (And do use butter, not margarine). Also use 2x the saffron as in the recipe. The reason that the recipe calls for the melted butter is so that you can dissolve the saffron in it. But the result is not the best. Instead, you want the butter at room temperature, and instead dissolve the saffron in alcohol before you add it to your bread dough mix. We soaked ours in Calvados, and this worked great. But Ica likes making its recipes alcohol-free, so I can see where they are coming from. Make lots! Freeze them. You still will have them all eaten by New Years day no matter how much restraint you try to use. |
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mataeus
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Post by mataeus on Dec 22, 2014 7:32:28 GMT -5
Paul Hollywood was making some of those on a Christmas bakery show the other day, grävling. Proper Saffron ones like you, not the cinnamon variety. They look delicious, and easy to make! Perfect for Christmas. I currently have a home made Christmas cake that I've been feeding brandy for the last four weeks... Getting the icing and marzipan on tonight! Omnomnom. Anyway. Bearing in mind that luxury rations would have to have some semblance of nutritional value, I'll skip saying Green & Black's 80% cocoa dark chocolate, and say that my luxury rations would simply be... Fresh eggs. Mostly chicken, and a couple of duck. I love eggs. Soft boiled with with thick toasted soldiers and a sprinkling of sea salt, hard boiled in a salad or as egg mayo for a sandwich or a Ritz cracker, fried sunny-side-up with a nice runny yolk, scrambled with real salted butter and full fat cow's milk, poached simply in hot water and sprinkled with fresh chives, baked on a bed of roasted leaves an onions, on toast, on potato waffles, with bacon, at a picnic, hard boiled and cold from the fridge... ...Breathes... Just EGGS. A good quality chicken egg is the second best food in the world. Simple, inexpensive, nutritional, delicious. Just beaten by a large, yolky, great quality duck egg. Simply amazing. And without eggs, there's no pancake, cake, and lots of other great things we all love. Eggs, my brothers. F*****g EGGS. |
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Post by grävling on Dec 22, 2014 7:45:02 GMT -5
But do you know how to scramble them *in* the shell?
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mataeus
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Post by mataeus on Dec 22, 2014 7:49:08 GMT -5
But do you know how to scramble them *in* the shell? Oooo now that's something I've not tried! Or am I being silly and missing a joke here? Omelettes! I forgot omelettes! And egg custards! And Quiches! Oh God, I'm having an Eggasm!  |
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Post by grävling on Dec 22, 2014 8:10:18 GMT -5
But do you know how to scramble them *in* the shell? Oooo now that's something I've not tried! Or am I being silly and missing a joke here? Omelettes! I forgot omelettes! And egg custards! And Quiches! Oh God, I'm having an Eggasm! Not a joke, as you probably know by now by Googling it. There are a lot of recipes in Sweden that call for something to be served with a soft boiled egg. I am going to do this the next time my extended family gets together, but not warn them ahead of time. I suspect not only the kids will be squealing over this one. Would you like a golden egg?  |
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mataeus
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Post by mataeus on Dec 22, 2014 9:11:51 GMT -5
I haven't searched for it, I like learning from people with real experiences, not just by internet hand-me-downs, so feel free to share your method I'm not one of those people that tries to look educated and pretends to know about everything by looking it up as soon as someone mentions it. I love learning, I have a hunger for knowledge, and I like learning by listening to individuals and what they have to say. It's exciting and fascinating! So no, I still don't know what the method is. But I'm sure it will be fantastic! |
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Post by grävling on Dec 22, 2014 9:25:07 GMT -5
I haven't tried it yet, but the idea is to spin the egg very rapidly in something like a shirt sleeve, or a stocking with large rubber bands
keeping the egg in the centre of the sleeve. You toss the egg around, and around and around so that when you pull both ends of your stocking it undoes the rolling you did, and the egg spins very, very fast, as in in a centrifuge. You need to do this about a dozen times per egg, or so the net-knowledge had it. The yolk and the whites get scrambled in the shell, so when you boil the eggs they come out a solid golden yellow colour. Some people report they are also more difficult to peel than the standard boiled egg. But I haven't tried it yet.
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Post by dayan on Dec 22, 2014 10:44:39 GMT -5
Fun Fact: Soy flour is a decent substitute for eggs in baking.
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Post by ntsheep on Dec 22, 2014 11:47:52 GMT -5
mataeus, was that "...Breathes..." for you or me, because I exhaled at that moment after reading all the yummy ways of having eggs myself  P.S. I'm getting a little worried about dayan. If he starts passing out green crackers, I'm running for the hills!!!
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Post by Cg on Dec 22, 2014 12:08:28 GMT -5
mataeus, was that "...Breathes..." for you or me, because I exhaled at that moment after reading all the yummy ways of having eggs myself P.S. I'm getting a little worried about dayan. If he starts passing out green crackers, I'm running for the hills!!! Hey Sheep. Fancy some Lasagne Verdi. Hooo Ha ha ha harrrr.  |
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Post by ntsheep on Dec 22, 2014 12:11:07 GMT -5
 GOOD GOD Cg. What have you done!? |
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Post by drdave on Jan 26, 2015 9:52:19 GMT -5
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Post by ntsheep on Jan 26, 2015 10:15:07 GMT -5
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