Saffron Rusks (Saffransskorpor)
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
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Airtight container
Ingredients
- 100 g (6 tbsp) unsalted butter
- 1/8 oz saffron threads (A medium pinch)
- 1 cup (240 ml) milk
- 7/8 oz (1 tbsp) fresh yeast or (1 packet) dry yeast
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp salt
- 3 1/2 cups (420 g) all-purpose flour
- 1/4 cup (40 g) raisins or chopped almonds (optional)
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