Saffransbullar

[ailbhe]

I made saffransbullar last night using the recipe Elise pointed at. They kind of worked but actually I think the taste of saffron is a bit sickly so I can't eat as many as I can of plain ones.

Oh dear, I shall have to make some plain ones, what a hardship.

I didn't know what kind of flour to use so I used 3 cups plain and one of bread flour and that seemed to work ok.

I also spent two hours on the phone listening for baby squeaks last night, which was lovely. Oh, there was someone talking...

Comments

[sam-t.livejournal.com]

In case you've only seen the post that elisem linked to, here are this year's: 1, 2.

[ahruman.livejournal.com]

As far as I’m aware, we don’t have “bread flour” in Sweden. The same blend, “vetemjöl”, is used for both buns and white bread. Mine has vitamin C added, but no barley, which is apparently used in bread flour. Of course, the blend of wheat varieties may vary too. Funny how such basic things differ.

Personally, I find saffron works better in curry.

[happydisciple.livejournal.com]

The distinction between all-purpose flour & bread flour is based on the gluten content. Bread flour is also known as strong flour, and contains more gluten.

[geekling.livejournal.com]

I would suggest you try them with cardamon rather than saffron. If you're not so keen on the saffron flavour.

[mecmom.livejournal.com]

I was thinking cardamom, too, because it is my latest favorite flavor. Also, if you like the yellow color, maybe turmeric might have a better flavor, and also some anti-inflammatory properties--another new bit of knowledge for me.
I'm going to try the recipe both ways.
Thanks.