And today, on highly cooking's Christmas around the world, we are going to Sweden, home of I ke A and Meatballs, But we're not gonna do meatballs were gonna make saffron buns, which are in traditional Christmas bread, and we're gonna shape them like little kitty cat tails.

And I'll tell you a cute story about that way.

All right.

For the saffron buns, we need some saffron.

So I've got some statements here is not sheep.

What it is, it's a statement of a crocus and them it grows in mostly Spain and Morocco.

I think I'm not sure how it came to end up being used in Sweden, but I'm sure it had something to do with spice trade.

Anyway, it smells kind of floral on.

It gives a brilliant yellow color.

So I'm gonna put it in this little bowl and use a fork to break up.

The little statements are quite dry woo and crunchy.

Try not to get your very expensive saffron all over the counter.

And then to sort of bring out the color a little bit, I'm gonna add about a teaspoon of cognac which you could use a brandy or sherry or cognac.

If you don't drink, you could just add the crumbled up saffron to the warm milk later on, soaking it in alcohol just kind of develops that color a little bit better, and you can even leave it like upto overnight to really bring that yellow out.

And the saffron was used because it's so yellow.

It kind of represents the sun, and it's supposed to keep the devil away.

So it's good luck if you are not a Satanist, all right, and then I've got here some melted butter and warm milk scalded milk.

So it's quite warm when I add sugar and salt to that and get that dissolved seem like Yellowstone National Park.

Look at that with some science at work there, guys.

Okay, so just mix this up until that's dissolved, okay?

Seems pretty good.

Doesn't feel gritty anymore, not pour this into my mixing bowl here, and okay, that's a good temperature.

It's warm, but it's not Butterfingers.

It's warm, but it's not hot.

It's not gonna killer used, but it's gonna wake it up a little bit.

And then I just got one package of active dry yeast as opposed to non active dry.

It's just kidding.

That's not an option.

But if it were, it would not be the one to get and then kind of wished that together, too.

Okay.

All right.

So then we're just gonna let this sit for 10 minutes.

We're gonna let this sit for 10 minutes, and then we'll come back and finish making our dope.

All right?

After 10 minutes, we can add the saffron booth to the rest of this.

All right?

And then we can add half of the flower that we will add ultimately and get that started to mix up on a low speed and well out of one egg and the rest of our flour and about 1/4 cup of raisins.

You could use dried currents also, or I guess you could leave the Mt.

And we'll just mix this up for a few minutes until it comes together into a soft.

Okay, so it doesn't take very long.

You could totally do this by hand.

Also, just with a big spoon, heat all that out of there, and then I've got a clean bowl here.

I'm gonna put a little bit of oil and scraped the STO ball into the nice clean bowl.

See, that's really very soft and makes a really nice little soft, sweet bread there, get it kind of covered.

And then we're just gonna cover this with some plastic wrap and we'll set it aside at room temperature for I'm an hour to an hour and 1/2 until it's risen up a little bit.

It's not quite double, but I'll show you what it looks like.

Them all right, So after an hour and 1/2 or so, um, this is what you have here, so see, it's not really actually, I kind of haven't changed much at all, But, um, it's okay.

It's gonna rise again, so it will be as a good.

Anyway, I'm gonna divide this up into 12 balls if you wanna weigh them out so that they're more even they would weigh about two and 1/2 ounces each about like that.

I don't know about the same size as every other ball thing.

13.

Okay, well, or you could make 13 balls.

Whatever.

Um, now we're just gonna sort of move them the fill out a little way.

We'll just roll it into a stake.

It springs back on you.

That's okay.

Just set it aside.

So I'm gonna go ahead and get all these two maybe, like, 4 to 6 inches long and then let them rest for a few minutes.

All right?

Once you've got them all rolled out about that long or gonna lengthen them a little bit more, maybe like, um, 8 to 10 inches that she's it.

Okay, I don't know how long that is, but that looks right.

So that long at rig.

And then here comes the little part.

So these were also called Lucid Qatar, which I'm probably totally pronouncing that wrong, but it means ST Lucia's cat.

So you shape them into a little, um, figure eight or an s shape.

So I like to do it like this.

Bring both ins in opposite directions, scrolling them up like that until you get a little fat s shape.

See?

Break it.

And they used to be called, like in the 16 hundreds Devils, cats or dual Qatar's, um, because there was an old legend that came to Sweden from Germany about the devil.

Would, like show up in the form of a cat and sort of punished all the bad kids.

And eventually the name got changed to ST Lucia's cats because she was, like the bringer of light.

And like the representative of anti devil, I guess my m religious knowledge is pretty pitiful You all.

So please feel free to China in in the comments.

They're so just keep doing that and making my little cat shapes once they're all rolled up will discover him with another piece of plastic wrap it Letem arise and again for another hour to an hour and 1/2 in a warm place.

Okay, so our and 1/2 later, they didn't rise all that much because it's kind of cold in here, but it'll be final rise in the oven.

I've got another egg that I beat up.

Um, I beat that ed up, and I'm just gonna brush some of this egg on top of my buns.

Gently.

Just gently brush your buns and this will give them a nice, shiny look at the end.

Okay, so once all your little stuff run, bones are covered in egg.

I'm gonna put him in a 400 degree oven for just 10 minutes.

Cook Really fast, and then they'll be done.

Okay.

My saffron buns are all cooked there.

Nice and shiny and brown and beautiful.

I hope you like this recipe.

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All right.

Looks like a little snail.

Like a little seashell.

Great for coffee or breakfast, er Christmas morning or anything like that.

Well, there you go.

Swedish saffron bones.

I hope you like it.

Thanks for watching things for subscribing.

And I'll see you guys next time.

Bye.