Ingredients

• 50gr fresh yeast
  
• 100 - 150gr butter
  
• 500ml milk
  
• 1 egg
  
• 1liter (14-15dl) flour or 840-900gr
  
• 1dl sugar
  
• ½ tsp salt
• 1 egg 

Filling

• 100gr butter
• cinnamon
• 1/2 - 1 dl sugar

Melt butter with milk. Let cool down to finger warmth. In a container, crumble yeast and dissolve with a little of the liquid. Add sugar, egg, salt, remaining liquid and most of the flour. Mix until dough detaches from sides of bowl. Cover with tea towel, then let rise for 30 minutes.

Knead and flatten dough into rectangle. Paste with butter, sugar and cinnamon. Roll into long shape and cut pieces. Put onto tray and let rise.

Paste with 1 egg beaten. 

Bake at 180-200° for 5 - 10 minutes.

Glogg / Vin chaud

• 2 cinnamon sticks
• 12 cloves
• 1 piece ginger
• 1 tsp cardamon
• 2 dl raisins
• 200-300 ml alcohol
• 2 bottles wine
• 2-3 dl sugar

Put the spices in a jar and fill with the strong alcohol. Let stand for 4 days. 

With a sieve remove the spices and pour the liquid into a pan. Add the wine and sugar. Heat on low. 

Pour into bottles and keep it in a cool place. 

When you reheat it, make sure it doesn't boil. Serve with almonds and raisins. 

Variations

• 1 bottle wine
• 2 cinnamon sticks
• 12 kernels each of cloves and cardamon 
• 0.5 dl sugar
• 100 ml each water and alcohol

Same as before, place the spices and sugar in a pan with water (this time not with alcohol). Bring to boil, then reduce the heat and simmer some 5 mn. Remove the spices with a sieve. 
Add the wine and heat until nearly boiling. Remove from heat and add 100ml strong alcohol. Serve with raisins and almonds.

Alcohol-free

• 500 ml water
• 5 cloves
• 1 cinnamon stick
• A piece of ginger
• 0.5 tsp cardamon
• 0.5 l raisin juice
• 200 ml apple juice

Same as above.

My grandmother's recipe

• 2 gr Saffron (either 10 small round containers or 2 packets)
  
• 50gr fresh yeast
  
• 200gr butter
  
• 500ml milk (any plant version works!)
  
• 1-2 eggs
  
• 1kg (16-17dl) flour
  
• 1,5dl sugar (coco sugar, date or agave syrup work)
  
• ½ tsp salt
  

Melt butter, add milk. Make sure temperature is finger warm (37 degrees). In a container, crumble yeast and dissolve with a little of the warm liquid. Add sugar, salt, remaining liquid, saffron and most of the flour. Mix until dough detaches from sides of bowl. Cover with tea towel, then let rise for 1-1,5 hours.

Variation from Sju sorters kakor 

Prepare two batches of ingredients : one for the dough, the other for the saffron. 

For the dough :

50 g butter + 5 dl milk + 50 g yeast + 1 tsp salt + 2 tsp sugar + 1.5 liters flour. 

Melt butter, add milk. Crumble yeast in a bowl then dissolve with some of the warm liquid. Add the remaining liquid, salt, sugar and flour.  Knead dough until it is easy to detacj from bowl. Sprinkle with flour then put in a warm place 1 hour to rise. 

For the saffron-mix :

1-2 g saffron + 1 piece sugar or 2 tbsp rum + 125 g butter (room temperature) + 1.5 dl sugar + 1 egg.

Crush saffron with a piece of sugar or some alcool. Mix butter and sugar. Add saffron mixture and egg and rest of flour (keeping some for the preparation). 

Incorporate saffron mixture with dough. Knead on table top covered with flour. 

Shape into desired forms. 

Place on trays, cover with towel and let rise until double size. Glaze with beaten egg and garnish with raisins. 

Bake at 200 degrees (modern oven) or 225 degrees in old ones for 8 to 10 minutes if small shapes and 15-20 minutes for large crown.

Saffroncrown (Forningskringla) from Annas

Use 1/3 dough. Roll out into rectangle. Spread over 200gr grated almond paste, butter and raisins.

Roll up and shape into crown. Cut stripes into top with scisors. Let rise for 15-30 mintes. Baste with beaten egg, chopped almond. Bake in oven 180-200° for 25 minutes.

Saffron 'bullar'

Shape dough into shapes. Baste with beaten egg + chopped almonds + raisins. Bake at 180-200° between 5-10 minutes. 

 ICA's saffron buns

• 2 packs saffron (1 g)
• 2 dl sugar
• 2 tbsp rum or water
• 50 g yeast
• 175 g butter (room temperature)
• 5 dl milk (room temperature)
• 1/2 tsp salt
• 800 gr flour
• 1 dl raisins
• Flour for baking
• 1 egg for basting
  

Mix saffron with little sugar. Mix with rum (or water). Let stand 30 min.

Cut butter in cubes.

Crumble yeast and mix with milk, butter + saffron.

Add rest of sugar, salt + flour. Mix dough for 15 minuter. Let stand 60 minutes, covered.

Put raisins in little water for 30 minuter. Drain.

Knead. Makes 40 buns. Press in raisins.

Let swell 30 minutes.

Baste with egg. Bake in 175° for 8-10 minutes. Let cool. 

Ingredients

For the dough

• 30gr fresh yeast
  
• 100gr salted butter (at room temperature)
  
• 300ml milk (any vegan milk works)
  
• 1 egg
  
• 680gr flour
  
• 1,25dl sugar
  
• ½ tsp salt
• 2tbsp cardamon (the best is to grind fresh beans)

For the filling

• 150gr salted butter or a vegan option
• 2tbdp cardamon
• 1,25dl sugar
• Vanilla flavour

In a container, crumble the yeast and dissolve with a little of the liquid. Add all remaining ingredients except the butter which you add last. Mix for 10 minutes or until dough detaches from sides of the bowl. Cover with tea towel, then let rest for 10 minutes.

Mix the filling. Knead and flatten dough into rectangle. Paste with filling then fold in half. Cut strips of 1,5 cm and twist. Then roll them into round shapes. Put onto tray and let rise for 60 to 90 mn.

Paste with 1 egg beaten or with milk for a vegan version.

Bake at 225° for 12 - 14 minutes.

Classic recipe

• 3dl sugar
  
• 1dl water
  
• 1/2dl sirup (we use date sirup)
  
• 1/2 - 2 tsp each cinnamon, ginger, ground cloves 
  
• 200gr butter
  
• 2tbsp konjak
  
• 600gr flour
  
• 2tsp bicarbonate

Heat sugar with water and spices. Let cool. Add butter and konjak. Mix well. Add flour mixed with bicarbonate. Mix again. Put in a zip-lock into fridge until next day.

Bake @ 200° for 5-10 minutes. 

Annika's recipe

• 2,5 dl brown sugar
• 1/2 dl syrup (date)
• 1 dl water
• 150 g butter (salted)
• 1/2 tbsp each of bicarbonate, ginger & ground cloves
• 1 tbsp cinnamon
• 1 tsp cardamon
• 450 gr flour (+ extra for baking)
• Mix all except for bicarbonate which needs to be mixed with flour first. Let stand cold 1 day. 
• Bake @ 175°C, 6-8 min.

Mormor Ingrid & Birgitta's

• 2 tsp each cinnamon, ginger, ground cloves 
• 2 tsp bicarbonate
• 500gr flour
• 200gr sugar
• 2 tbsp sirap (molasses)
  
• 1 dl cream
• 150gr melted butter

Mix spices + sirup and little flour in bowl. Separately mix rest of ingredients leaving 150gr flour to the end. Mix both. Put in zip-lock bag over night. Roll out dough and shape cookies. 

Bake @ 200° for 5-10min. 

Kåre's värmlandska pepparkakor

1. 125gr sirup
   
2. 125gr sugar
   
3. 125gr butter (salted)
   
4. 375gr flour
   
5. 1,5 tsp each cinnamon, ginger, cardamon 
   
6. 1 tsp white pepper or 1/2 tsp cayenne pepper
   
7. 1/2 tbsp bicarbonate (diluted in cold water)
   

Heat 1 -3, let cool. Mix 4 - 7. Mix both. Add 100gr . almonds. Bake @ 200° for 2-3 minutes.

Gluten-free flour mix

• 1 cup (150 gr) almond flour
• 1 cup (150 gr) coconut flour
• 1 tsp xanthane or starch
• ½ tsp soda bicarbonate
• ¼ tsp salt
• 4 tbsp (60 ml) syrup
• 1 cup (250 ml) almond milk
• ½ cup butter