1. Lussebullsbak med Lee

    02:41

    from Sara Christina / Added

    52 Plays / / 0 Comments

    Lee bakar lussebullar, filmat december 2013. Musik: It's beginning to look a lot like Christmas - Perry Como

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    • Baking Saffron Buns

      00:45

      from Rene Humphrey / Added

      135 Plays / / 0 Comments

      location: Bath music: Cypress Hill 'Insane In The Brain'

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      • Swedish Saffron Buns

        02:11

        from Green Kitchen Stories / Added

        19.3K Plays / / 3 Comments

        Swedish Saffron Buns by Luise, David & Elsa from Green Kitchen Stories. Planned, shot, edited and color graded in three days. Directed and shot by Albin Holmqvist Styling by Belén Vazquez Amaro Color grading by Anton Norén Recipe and baking by Green Kitchen Stories The song is 'Sort of revolution' by Fink Get the recipe on www.greenkitchenstories.com/swedish-lucia-saffron-buns-video/

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        • Saffron Buns

          01:34

          from Funkform / Added

          104 Plays / / 0 Comments

          Trying out my new glidetrack.

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          • Swedish Saffron Buns (Lussekatter)

            03:03

            from Tinefis / Added

            1,071 Plays / / 10 Comments

            A Saffron bun, is a sweat dough bun flavoured with saffron. It is in the shape of a reversed S. The Saffron Bun is traditionally baked and eaten around Advent leading up to christmas, but also on Lucia on the 13th of December. Saffron Buns Recipe (35-45 buns) Ingredients: 1 sachet of dry yeast 200 ml sugar 1 tsp salt 1500-1700 ml plain flour 150 g butter 500 ml milk 2 sachets of saffron (1 g) 250 g sour cream 2 eggs Raisins How to do it: -Mix all the dry ingredients in a bowl (only 500 ml of the flour). -Melt the butter. -Add the milk to the butter and heat to body temperature. -Add saffron and sour cream and stir. -Mix the dry ingredients with the fluid. -Add flour to the dough until the dugh is firm, but not to hard or dry. It should be a little bit sticky. -Let the dough rise to double its size (about 50 minutes) -Knead the dough thoroughly. -Divide the dough in to smaller pieces (as mentioned above, you can get 35-45 saffron buns depending on the size you want). -Roll the dough in to long pieces, then roll the ends toward each other to make the shape of a reversed S. -Allow the buns to rise for about 30 min. -Brush beaten eggs on the buns. -Decorate with raisins. -Put them in the oven for 8-10 minutes. Enjoy! Camera: Canon 550D Lens: 18-55mm f/3.5-5.6

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