Saffron Rusks (Saffransskorpor) | Pantoh
Rusks (skorpor) are a staple of Swedish baking. They are thought to have originated as a practical way to preserve bread for long periods. By baking bread twice
Ingredients
- 100 g (6 tbsp) unsalted butter
- 0.125 oz saffron threads (A medium pinch)
- 1 cup (240 ml) milk
- 0.875 oz (1 tbsp) fresh yeast or (1 packet) dry yeast
- 0.5 cup (100 g) granulated sugar
- 0.5 tsp salt
- 3.5 cups (420 g) all-purpose flour
- 0.25 cup (40 g) raisins or chopped almonds (optional)
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