Behold! The Bulla Bread is Done!

Behold! The Bulla Bread is Done!

Behold! The Bulla Bread is Done! After a full day of experimenting with this new Swedish Bulla bread recipe, with all the adjustments for high altitude baking, it really doesn’t matter how it tastes-just look at how lovely it turned out!  If you’ve not tried...
Swedish Bulla Bread!

Swedish Bulla Bread!

Swedish Bulla Bread!  If you’re feeling a bit down, a bit of kneading helps.– Mary Berry, Master BakerHoly cow! I’m baking Swedish Bulla bread for the first time at altitude, plaited with three proves! (Doing a tap dance in my 7300 ft kitchen.) If you sense a...
Lucia Buns Hot From the Oven

Lucia Buns Hot From the Oven

Lucia Buns Hot From the Oven A different recipe this year with different results. These Lucia buns look impressive but turned out a bit too dense this time. I tried Paul Hollywood’s recipe which uses quark cheese. In my book, this was a mistake, making them much...
St. Lucia Buns – Second Prove

St. Lucia Buns – Second Prove

 St. Lucia Buns – Second Prove One of many steps in the process of making St. Lucia Buns is the second prove. After allowing the dough to rise it is divided into 12 equal parts, rolled into long strands and twisted into various shapes. The close-up above is the...
Saffron Delight

Saffron Delight

Saffron Delight In saffron-colored mantle, from the tides of ocean rose the morning to bring light to gods and men.    ― Homer Ah, Saffron! It always makes me think of Christmas in Sweden! I make St. Lucia Buns every Christmas and saffron is the key ingredient. ...

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