Swedish Christmas Breakfast

by - 11:55 PM



Swedish Christmas Breakfast

In this episode we visit our friends Anna & Rasmus that run the popular Stockholm cafés Pom & Flora and prepare a Christmas inspired breakfast together. We bake Swedish Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Date Truffles, Xmas Tree Smoothie and Pom's signature Christmas Porridge. Here are all the recipes: – Lucia Saffron Buns “Lussebullar” Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g / 1/2 cup coconut sugar or maple syrup 250 g / 1 cup quark cheese, greek yogurt or vegan yogurt 800 g / 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/3 cup) Brush with 1 egg yolk, beaten (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! *** – Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml / 1 cup oat milk or plant milk of choice 1/2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut “snow” 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs.

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