In my past days I have successfully made cinnamon roles that were pretty – but small and hard as stone, so you could almost hurt someone with them, should you want to…
This year, would be my first year of five in San Francisco that I actually have a traditional Glögg Party. Along with that goes saffron bread. Now, scarred from the memory of the past I wanted to make sure that these were presented in the light they deserve.
Off I went to get the ingredients. One thing remained on the list. Fresh yeast. Trader Joe’s – no. Safeway – no. Whole Foods – no. [Shame the one who gives up!] Rainbow Groceries – YES! I don’t know how you guys (Americans) do it. Baking with dry yeast – ain’t working for me. Or maybe it was because I got the advise to heat the liquid (milk, butter…) a little extra for the yeast to have effect – and by the time I added the egg and turned my back away, it had coagulated… It became pancake of everything, as we say in Sweden.
This time… I got a lot of dough. Cha-ching!!
Practice makes perfect.
Hubedubedo – signing off,
The Swedish Chef
Btw – I got the comment when I started this blog “Why should you write a blog? Who would read that?” At least I am having fun. I hope you get a smile out of it too. Maybe get inspired. I hope the one who said that initial comment do. He has a pretty amazing story to tell. I am sure you do too. Just saying… [#herringbone.fm 2.0]
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