A COZY CHRISTMAS BREAKFAST | Old Swedish Cottagecore Recipes

This cozy Christmas breakfast has the most iconic Swedish folk traditional flavors. It is four recipes that fit perfectly to enjoy together or separately. It is worth the effort and will make your holiday feel like a cozy cottagecore dream.

Christmas traditions can look different for everyone and since we have been rooting ourselves into a slow living cottage lifestyle for a few years now we have come to realize how much the Swedish Christmas decorations and recipes that fit right into the aesthetics of cottagecore.

As we are getting closer to Christmas, we would like to share a combination of 4 very old and traditional Swedish Christmas recipes that fit at any time of day, but perfectly as a cozy Christmas breakfast.

Like many of the old folk traditional recipes, some of these might take a little longer to prepare than modern quick-fix treats. The gingerbread as an example is prepared the day before they go in the oven. However, after they are baked you might have enough for many weeks. It is worth it!

Here are our favorite Swedish Cottagecore recipes that make a wonderful Christmas breakfast:

– Swedish saffron buns
– Gingerbread cookies
– Glögg
– Christmas Porridge

Swedish Saffron Buns – Recipe (a.k.a Lussekatter)

Find out when most Swedes eat this Saffron treat during Christmas time: COZY ADVENT TRADITION | The brightest celebration of the year

You will need:

• 1 bag of dry Yeast
• 1/2 tsp. Saffron threads (finely crumbled, or 1 tsp. powdered saffron) The ones we get comes in small bags.
• 3.5 tablespoons Butter (50 gram)
• 1 and 1/4 cups of Milk
• 1/3 cup of Sugar
• A pinch of Salt
• 3 cups of Flour (give or take)
• 1 egg (beaten, to brush over them before they go in the oven)
• Raisin (for decoration)

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Directions:

Part 1: Place the Yeast in a bowl. In a pot, melt Butter, add Milk, warm
up until it’s body tempered. (warm, not hot) Pour the mixture over the
Yeast, add the saffron and stir until dissolved. Add Sugar, Salt, and Flour, (little by little) Let it rest under a kitchen towel for 30 mins.

Part 2: Work the dough on a floured bench. Cut it to about 20 equal
pieces. Roll each piece to about 8 – 10 inches long (they will rise later.)
Make them to the iconic S shapes. Add the raisins. (See illustration)
TURN THE OVEN ON NOW (400 F) while the buns rest under a towel
for 30 minutes on the baking sheet.

Part 3: Brush them with the beaten egg,
Bake for 10 mins, more or less. (Do keep your eyes open, they should
be a little golden.) GOOD LUCK and ENJOY!

Gingerbread Cookies – Recipe (Prepare today, bake tomorrow.)

P.S. Before you start: This recipe is converted from a traditional Swedish recipe, therefor some ingredients are not measured in traditional US amounts such as full cups, etc.

*The original recipe asks for Light syrup (Golden syrup) but if you don’t have access to that we find Molasses to work as well.

You will need:

• 3/4 Cup + 4 tbsp Sugar
• 6 tbsp Light Syrup (Molasses work as well but use 4 tbsp)
• 6 tbsp Water
• 125 gram Butter (1 stick + 1 tbsp)
• 1 tbsp Cinnamon
• 1/2 tbsp Cardamon
• 1/2 tbsp ground Cloves
• 1/2 tbsp ground Ginger
• 1/2 tbsp Baking Soda
• 3 Cups of Flour

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Directions:

Day 1 (Make the dough): Place sugar, syrup, and water in a pot that you heat up to a boil. Remove from the stove.

Dice the butter and place it in a bowl with the spices. Make sure it is a heat-sensitive bowl since you are going to pour over the hot sugar/syrup mix. Stir until the butter is melted.

Add the flour and baking soda. Mix until a smooth dough takes form. Let cool down at room temperature. Let the dough rest covered with plastic wrap overnight.

Day 2 (Bake them): Let the dough become room tempered, or it will be harder to work with. Roll the dough out to desired thickness, use cookie cutters of your choice. (Use more flour if it is too sticky)

Heat the oven to 400 degrees and bake the cookies for 4-6 minutes. Keep an eye on them since gingerbreads easily burn, and some ovens need more time than others.

Decorate them if you want: The easiest recipe is simply 3/4 Cup of powdered sugar and 1.5 tbsp lemon juice or water.

Glögg – Recipe (Non-alcoholic version)

Glögg, or Mulled Wine, is very easy to make. It only requires grape juice and whatever flavoring you prefer. We can recommend some slices of orange, a couple of star anise, and some cinnamon sticks. Also, raisins and almonds are traditional in the Swedish versions, but please use the ones that you prefer.

Before you start, at some stores, (Such as World-Market, etc) you can find premade bottles of “Glögg”. Make sure to get the right one if you are going after a non-alcoholic version.

Also, some stores sell packages of “Mulled Wine Spice Mixes”.

You will need:

• A bottle of grape juice. (We used a 22 oz bottle.)
• 2-3 slices of orange.
• 2 cinnamon sticks
• 3 star of anise
• A couple of almonds
• Raisins (The raisins can be added directly to the cup when served)

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Directions:

Simmer the grape juice with the orange slices, and preferred spice for about 20 minutes or until ready to serve.

Christmas Porridge – Recipe (a.k.a Tomtegröt)

P.S. Before you start: This recipe is converted from a traditional Swedish recipe, the rice we used here in America for this dish was the kind used for Risotto dishes. This is the kind of porridge that the Swedish Tomte eat in all the legends and folklores.

For 6 portions you will need:

• 1 Cup Italian-style rice (We used the Arborio brand.)
• 2 Cups Water
• 2 tbsp Butter
• 1/2 tsp Salt
• 3 Cups Milk (add more if to thick)
• 1-2 Cinnamon sticks (if preferred)
• 1 tbsp Sugar

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Directions:

Step 1: In a stovetop pot, mix Rice, Water, Butter, and Salt. Boil on low heat for 10 minutes.

Step 2: Add Milk, Cinnamon sticks, and Sugar. Boil on very low heat for 20-30 minutes. Add more milk if it thickens before the rice is ready.

Serving tips: Stir in some raisins, top with a tsp brown sugar, or ground cinnamon. Add a little extra milk to your bowl when served.

For leftovers, keep it in the fridge and reheat with more milk the next day.