I went back and read the whole series, and I... I think I've come to the right place.
Whether I am Baking for Christmas in any given year, or Not Baking, the one constant is that I always make saffron buns for my grandmother. It's a tradition from the Cornish part of my family, and the recipe I use is my version of my mother's version of what my Great Aunt Gert used to do. I don't need it the way you do the lussekatter, but I have a suspicion that Grandma might.
But I deeply love your symbolism, and I generally find myself with a deal of saffron around the house this time of year. May I ask you a few technical questions, that I may try a practice run, and perhaps join you next year? Namely: Do you use the "active dry" yeast from the little packets, or is there something else I should be looking for? Do you bloom the yeast first, or just throw it in to munch on warm milk and sugar? How do you grind the saffron (I generally get the things that are still recognizably crocus parts)? And what songs do you sing to your dough?
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Date: 2009-12-14 03:29 am (UTC)Whether I am Baking for Christmas in any given year, or Not Baking, the one constant is that I always make saffron buns for my grandmother. It's a tradition from the Cornish part of my family, and the recipe I use is my version of my mother's version of what my Great Aunt Gert used to do. I don't need it the way you do the lussekatter, but I have a suspicion that Grandma might.
But I deeply love your symbolism, and I generally find myself with a deal of saffron around the house this time of year. May I ask you a few technical questions, that I may try a practice run, and perhaps join you next year? Namely: Do you use the "active dry" yeast from the little packets, or is there something else I should be looking for? Do you bloom the yeast first, or just throw it in to munch on warm milk and sugar? How do you grind the saffron (I generally get the things that are still recognizably crocus parts)? And what songs do you sing to your dough?
Thank you.