Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up .

We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup.
xo

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.