Crunchy Swedish Saffron Knots with Cardamom Sugar Glaze

Name: Crunchy Swedish Saffron Knots with Cardamom Sugar Glaze
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12 knots
Cuisine: Snack
Ingredients: Milk, warmed; Saffron threads; Active dry yeast; Granulated sugar; All-purpose flour; Salt; Ground cardamom; Unsalted butter, melted; Powdered sugar; Ground cardamom; Milk; Egg, beaten; Milk

Aromatic, Golden Pastries with a Sweet Finish

Enjoy these fragrant and crisp Swedish saffron knots, accented with a sweet cardamom sugar glaze. Perfect for any gathering or as a delightful treat.

3 h
12 knots
Intermediate

Ingredients

For the Dough

Milk, warmed

1 cup

Saffron threads

1/4 teaspoon

Active dry yeast

2 1/4 teaspoons (1 packet)

Granulated sugar

1/3 cup

All-purpose flour

4 cups

Salt

1/2 teaspoon

Ground cardamom

1/2 teaspoon

Unsalted butter, melted

1/4 cup

For the Cardamom Sugar Glaze

Powdered sugar

1 cup

Ground cardamom

1 teaspoon

Milk

2 tablespoons

For Brushing

Egg, beaten

1 egg

Milk

1 tablespoon

Preparation

Marinating the Saffron Milk

Warm the milk

Heat the milk until warm, not hot, and add saffron threads.

Steep the saffron

Let the saffron steep for 10 minutes to release its color and flavor.

Activate the yeast

Once infused, sprinkle the yeast over saffron milk; let sit for 5-10 minutes until frothy.

Preparing the Dough

Combine dry ingredients

In a large bowl, combine flour, sugar, salt, and cardamom.

Add wet ingredients

Mix in saffron milk and melted butter, stirring to create a dough.

Ensure the milk is only warm, not hot, to avoid killing the yeast.

Knead the dough

Knead dough on a floured surface for 8-10 minutes until smooth and elastic.

Use a stand mixer with a dough hook to simplify the kneading process.

Cooking Process

First Rise

Allow dough to rise in an oiled bowl, covered, for about 1 hour or until doubled in size.

Shape the knots

Roll out the dough into a rectangle, cut into strips, and form into knots.

Second Rise

Place knots on a baking sheet, cover, and let rise for 45 minutes.

Plating & Serving