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CHRISTMAS

RECIPE: How to make a traditional saffron wreath

Saffron buns are popular around Lucia and Christmas in Sweden. Here instead is a wreath filled with all things yummy.

RECIPE: How to make a traditional saffron wreath
Saffron wreath. Photo: John Duxbury/Swedish Food

Summary

Makes 1 wreath

Preparation: 25 minutes

Cooking: 25 minutes

Total: 50 minutes + about two hours to prove

Ingredients

Dough

0.4g saffron threads, 1 packet (in Sweden it's sold in 0.5g packets – this works too)

½ tsp sea salt

½ tbsp vodka

1 large egg, lightly beaten

500g (or more) strong white flour

100g caster (superfine) sugar

7g fast action dried yeast, 1 packet

300g milk

90g unsalted (sweet) butter, softened

Filling and decoration

40g softened butter

1 tsp ground cardamom

100g orange marmalade

50g raisins

50g candied orange peel, optional

2 tsp almond flakes, optional

1 tsp pearl sugar, optional

Method

1. Place the saffron threads in a mortar with the salt and grind with the pestle until evenly mixed. Pour over the vodka and leave to stand for at least 30 minutes.

2. Place 500g of the flour in the stand-mixer's bowl. Stir in the sugar and the dried yeast.

3. Heat the milk until warm, between 35C and 40C (95F to 105F). Add the saffron mixture and half of the beaten egg, reserving the rest of the egg for glazing.

4. Fit the dough hook to your stand-mixer and with the machine running on minimum slowly add the milk mixture.

5. Increase the speed to 2 (k Mix) or 3 (KitchenAid) and slowly add the softened butter, a bit at a time. Do this very slowly, taking about three minutes. If the mixture looks too wet add a tablespoon of flour.

6. Continue to knead on speed 2 or 3, slowly adding additional flour, a tablespoon at a time, until you have a nice soft dough. The idea is to add as little flour as possible until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it. The exact amount to be added varies, but you will normally need to add three or four tablespoons of flour. Once you have added enough flour, continue to knead for a further two or three minutes. The dough is unlikely to form a ball, which is why it needs finishing by hand, see step 7.

7. Tip the dough onto a lightly floured surface and shape into a ball. Clean out the bowl, lightly oil it and then return the dough to the bowl. Cover with cling film (plastic wrap), a shower cap or a cloth and leave in a warm draught-free place for about an hour, until it has doubled in size.

8. Mix the butter and cardamom for the filling.

9. Tip the dough onto a lightly floured surface, knock it back a couple of times and then roll it out to a rectangle about 45cm x 30cm (18in x 12in). If you are having difficulty getting the dough to keep its shape, leave it for five minutes before trying again as the dough needs time to relax while you are forming it. If you want an even wreath, trim the sides and use the off-cuts to make some saffron buns, but I don't normally bother.

10. Spread the butter and cardamom mixture over the dough, then the marmalade and finally sprinkle raisins and candied orange peel (optional) over the top.

11. Carefully roll the dough up lengthwise, with the seam on the bottom, transfer to a baking sheet lined with baking parchment and shape into a circle.

12. Using a pair of scissors, cut most of the way through the dough, cutting on a slant. After each cut, pull the dough out or push it into the centre of the circle to expose the filling, alternating as you go around the circle. Make between 12 and 20 cuts, but because if will puff up a lot when it is baked you don't need to be very neat or worry about doing it evenly.

13. Cover lightly with a cloth and set in a warm area for about 40 minutes, until the dough is nicely puffed up again.

14. Preheat the oven to 200C (400F, gas 6, fan 180C).

15. Brush the dough with the remaining beaten egg, sprinkle with almond flakes (optional) and pearl sugar (optional) and bake for about 25 minutes until golden brown with a slight caramelisation on the top. Leave to cool on a wire rack.

Tips

– The wreath will puff up a lot when it is baked, so you will need a very large plate or board if you want to put it on display.

– If you prefer an almond filling, replace the marmalade, raisins and the oragne peel with 150g of grated mandelmassa (almond paste).

– Use baking parchment to make it easier to transfer the wreath to a wire rack to cool.

– This recipe is based on using a stand mixer. If you want to make it by hand, increase the amount of flour to 550g, melt the butter with the milk and increase the kneading time to ten minutes.

Recipe courtesy of John Duxbury, founder and editor of Swedish Food.
 

For members

FOOD AND DRINK

Five budget-friendly bars for a night out in Malmö

For Eurovision visitors, students or anyone else looking to have a good evening without breaking the bank, Malmö has plenty of pubs – which is good news for beer drinkers, as alcohol is famously expensive in Sweden.

Five budget-friendly bars for a night out in Malmö

Most of these are around the Möllan neighbourhood, which is more or less the centre of the city’s nightlife.

A general tip if you’re buying a beer anywhere in Sweden and aren’t too bothered about the exact one you get is to order a stor stark, literally a “big strong one”. These are usually half a litre of beer at around 5.5 percent ABV, so bear that in mind if that’s more than what you’re used to.

Nobes

Technically known as Gamle Nobes Bodega, everyone in Malmö calls it Nobes. Originally opened in 1937, Nobes is the closest you’re going to get to a British-style pub or German Bierhalle, with its tiled floor and rustic dark wooden décor.

As far as food is concerned, Nobes has some of the best traditional Swedish food in Malmö, with its kålpudding cabbage casserole, served with gravy, potatoes, pickled cucumber and lingonberry jam a must (it’s better than it sounds, we promise).

They have a dart board and sometimes have live music, and you can choose from a range of draft or bottled beers, ciders and wines.

Expect to pay a minimum of 60 kronor for a beer and around 160 kronor for food.

Address: Kristianstadsgatan 36

Opening hours: Mon-Thurs 2pm-midnight, Fri 2pm-1am, Sat noon-1am and Sun noon-midnight

Ölkaféet

This is one of the most popular pubs in the Möllan neighbourhood, and that’s not just because it’s the unofficial supporters bar of the local football team, Malmö FF.

They’re cheap and cheerful, with reasonably priced pub grub, a heated outdoor seating area with views over the Möllan square and football matches on the TV, if that’s your kind of thing.

They even have a small library, a gallery wall with works by local artists, and board games like backgammon, checkers and chess, which you can borrow.

If there are no seats (it can get busy on the weekend), Vegan Bar next door is a good alternative, even for non-vegans.

A standard 50cl beer (veckans öl or “beer of the week”, despite the fact it hasn’t changed in years) costs around 65 kronor, with a burger costing around 140 kronor.

Address: Södra Skolgatan 43 – or just walk to the Möllevångstorget square and look for the bright blue awnings.

Opening hours: All days 10am-1am

Rex Pizzeria

Rex, on Nobelvägen, is probably the best example of a classic Swedish pizzeria that you can find in Malmö.

A warning: leave any expectation of Italian-style pizzas at the door, as Rex is firmly in the Swedish-style fulpizza category.

Their pizzas, such as the Tropicana, with cheese, tomato, ham, banana and curry powder, almost make a Hawaiian pizza look tame – although you can get more normal pizza toppings too if banana and curry is a bit too wild for you. They also have vegetarian and vegan options, for groups with allergies or other dietary restrictions.

Pizzas aside, Rex is also a popular pub with cheap drinks, shuffleboard and pool tables, and a nice outdoor serving area in summer. They often host quizzes, standup or other entertainment in their event room in the basement.

Beers cost around 60 kronor and pizzas range from 70 to 140 kronor.

Address: Nobelvägen 107

Opening hours: Tues-Sat 11am-1am, Sun-Mon 11am-11pm

Azalee

If you’re looking for a cheap bar which also provides the evening’s entertainment, Azalee’s your best bet.

This bar is a bizarre mix of casino, karaoke bar and pub, and an evening of karaoke here is equally as entertaining whether you’re getting up on stage yourself or just listening to the other guests get progressively worse at singing as the night goes on.

They offer classic pub fare at around 150-200 kronor and reasonably priced drinks.

Address: Claesgatan 8

Opening hours: Weds-Tors 4pm-1am, Fre-Sat 4pm-3am

Karaoke: Weds and Thurs, 8pm-1am, Friday and Saturday 8pm-3am

Blackjack Weds-Sat 6pm-close

Entry fee: 50kr after 11pm on weekends

Lion Bar

The picturesque Lilla Torg area of Malmö is not known for being cheap, but Lion Bar (a national chain) is an exception, offering a 40cl beer for under 40kr.

Food wise, they offer standard pub grub – nachos, buffalo wings, mozzarella sticks, burgers and so on – with deals on some food items.

Unsurprisingly, the prices rise if you stray from the special offers, particularly if ordering cocktails or wine.

Address: Landbygatan 4

Opening hours: Mon-Thurs 3pm-midnight, Fri-Sat 3pm-1am

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