Here sometime

I want to say a big Thank you to all my new and old followers for reading my blog. For the moment I’m into Instagram big time. I love to write here but because my depression is hard at the moment and I find Instagram easier because you can write shorter post. I write lots there. I’m not saying I think writing blog posts are hard but now I get tired whatever I do and that’s why I’m just here sometimes.

On my Instagram I write about the same things I do here.

A thing that I posted on Instagram.

Sugar free sugar. “Our sugar free cookies contain 2 cups of sugar.”

If you want to follow me on Instagram it’s cecilia.helin.39.

I’ll post this in every cathegory so it reaches all of you.

See you there or sometimes here.

Saffron buns

In Sweden saffron buns are one thing we eat around christmas. Especially on december 13 when we celebrate St Lucia. Saffron buns are just that, saffron flavoured (wheat) buns. I don’t like saffron in food but these buns are delicious.

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Ingredients:

50 g yeast

200 g butter

5 dl milk

1 g saffron (I mix it with a little bit of whiskey, that brings out the taste more)

2 dl sugar

0,5 teaspoon salt

1 egg

17 dl wheat flour

Oven: 250 C

Put the yeast in a big bowl. Melt the butter and add the milk to it. Heat the mixture to 37 C.

Add the butter to the bowl and stir until the yeast has desolved (I don’t know if that’s the right word).

Add the other ingredients and work the dough for a while. Leave it to rest under a kitchen towel for 40 minutes.

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Take the dough out of the bowl and work it with a little bit of flour.

Divide the dough into 40 pieces. The shape of these buns are normally like the letter s but I couldn’t get them that way. I just made bun shapes instead.

Leave the buns to rest for 20-40 minutes.

Brush them with beaten eggs and place raisins on top.

Bake for 5 – 10 minutes in the middle of the oven.