#78 December Hygge the Nordic Way | Baking & Preparing for Christmas

Hi friends! Join us today for some December Hygge the Nordic way, baking & preparing for christmas as we are getting ready for the holidays. I bake saffron rolls and make traditional Swedish Rice à la Malta, you can find the recipes below. We wish you a merry christmas and a happy new year, see you next year. Hello everyone and a warm welcome to our silent vlog. We hope you will enjoy today’s video, please like & subscribe and leave a comment down below. To see which subtitles are available, click the CC button on the video. As we use online translation services, we hope that the quality is understandable and apologize if there may be occasional errors. #decemberhyggethenordicway #baking&preparingforchristmas Instagram:   / home2tiny   Music: https://www.epidemicsound.com/ ********************************* SAFFRON ROLLS Ingredients 50 g Yeast 1 g Saffron 1 1/2 dl Granulated Sugar 1/2 tsp Salt 3 dl Milk 2 Eggs 100 g Room temperature butter About 12 dl wheat flour Topping 20 g Melted Butter 2 dl Sugar Filling 200 g Room temperature butter 75 g Grated almond paste 3 tbsp Custard powder 1/2 dl Granulated Sugar Filling Whisk together the ingredients for the filling on low speed Dough Crush the yeast in a bowl and add milk and saffron Stir until the yeast dissolves Add sugar, eggs, wheat flour in batches, salt and butter in pieces, work together and knead for at least 15 minutes Let the dough rise under a baking cloth in the bowl for 20 minutes Turn the dough out onto a lightly floured baking sheet Shape into a roll and divide in half Flatten and roll out a 20 cm high and 55 cm wide sheet of dough Spread half of the filling and fold three times Divide into appropriately sized pieces, not too narrow as they can tip in the oven Place on a baking sheet lined with baking paper Let rise for 20 minutes under a baking cloth Preheat the oven to 200°C Bake for 11-12 minutes in the middle of the oven Melt butter and pour icing sugar on a plate Brush the saffron croissants with butter and turn them in icing sugar when they are half warm RICE À LA MALTA Ingredients 6 servings Rice porridge 3 dl rice for porridge 6 dl water 10 g butter 2 cinnamon sticks (can be omitted) 0.5 tsp salt 1 tbsp vanilla sugar Approx. 12 dl milk (3% fat) HOW I MAKE THE PORRIDGE Mix butter, water, rice and salt in a saucepan. Bring to the boil and simmer covered over medium heat for 10 minutes, stirring occasionally so that the rice grains do not stick to the bottom of the saucepan. Then add milk, vanilla sugar and cinnamon stick (if using), stir, reduce the heat and simmer on low heat with the lid on for about 40-50 minutes. Stir occasionally (not too often) so that the rice does not burn on the bottom of the saucepan. Remember to keep the heat low. Leave the porridge to cool in the fridge for a few hours, preferably overnight. Ingredients for Rice à la Malta Cooked and cooled rice porridge 3-4 dl whipping cream 1 tbsp vanilla sugar HOW I MAKE RIS A LA MALTA Whip the cream together with the vanilla sugar until fluffy but not too stiff. Then mix with the cold rice porridge. Taste and add more vanilla sugar if desired. Serve Ris à la Malta with jam or fruit sauce. ***************************************** 00:00 Intro 00:31 Starting the day lighting the Lucia crown 02:00 Preparing the traditional rice porridge 03:38 Baking saffron rolls 12:22 Time for a slow Fika 15:08 New day – Wrapping some christmas gifts 19:58 Making the traditional dish Rice a la Malta 21:01 Time for a afternoon snack 23:24 Thanks for stopping by