December 9, 2009

glögg and saffron buns


It is the season for all things traditional.

Growing up we always had lussekatter and glögg for the holidays.

There is nothing like coming in from a frosty cold day having fun in the snow and sitting down to a fika (swedish coffee break/snack) of glögg and saffron buns. Delightful! It warms me all the way to my soul!

Warning – this recipe is strong – only for adults and people who are not driving anywhere anytime soon. 1 portion = 1/4c.

Glögg recipe:

3 bottles of red wine

3/4 c. vodka (soak 3 T of mulling spices in this four days before you make the glögg)

1/2 c. to 3/4 c. sugar melted in a saucepan with 1/4 c. water

chopped raw almonds and raisins

1 cinnamon stick

1/4 c. sherry or port (optional)

Pour the wine (listen to the gluck-gluck-gluck of the wine being poured from the bottle – pretty sure this is how glögg got its name) and the melted sugar into a big pot over low heat. Strain the spices from the vodka, add the vodka to the pot. Finally add the optional sherry/port and the cinnamon stick.

Serve when the steam dances lightly of the surface of the glögg. Spoon about a teaspoon of the chopped almond/raisin mixture into the hot glögg.

For a saffron bun recipe that seems authentic (I reviewed the amounts and ingredients)

notes for the buns: let them cool under a tea towel after you take them from the oven AND don’t be afraid of the metric measurements – just look on the other side of your pyrex measuring cup for mL and you can buy a very inexpensive and useful household scale for baking – it is much more accurate than using a measuring cup anyhow!

1 Comment »

  1. I’m coming over right now for some glugg,glugg,glugg. I hope you have some saffron buns too. / Mamma

    Comment by Inger — January 22, 2010 @ 9:23 am

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