Heat the butter, sugar, syrup, and saffron in a saucepan over medium heat. Stir continuously, removing from the stove just before boiling.

Transfer the hot mixture to a stand mixer bowl. Whisk in the milk and cream and allow to cool to 37°C.

Crumble in the yeast and whisk until dissolved.

Add the flour and salt and mix until combined

Using the dough hook attachment, knead the dough on medium speed until the dough is smooth, strong, and pulls away easily from the sides of the bowl. This should take about 10 - 15 minutes.

Cover with a tea towel and let the dough rise at room temperature until it has doubled in size.

While you're waiting for the dough to rise, prepare the saffron cream.

Turn the dough out onto a lightly floured bench and press it down with your hands to deflate.

Divide the dough into 12 equally-sized dough balls.

Press the dough balls down into circles about 1/2 cm thick.

Whisk the chilled saffron cream to a smooth consistency.

Spoon 1/12th of the saffron cream into the middle of each dough circle.

Lightly stretch and pull up the sides of the dough circle around the saffron cream and tightly press the edges together so that the saffron cream is safely locked inside. Make sure to really close the edges or the balls will open while the dough is rising. Evenly space the filled dough balls on a baking tray.

Cover the dough balls with a tea towel and allow to rise at room temperature until doubled in size.

Lightly whisk the egg whites left over from the saffron cream in a shallow bowl.

Fill another shallow bowl about 1.5 cm deep with breadcrumbs.

Fill a saucepan about 5 cm deep with canola oil and heat over medium-high heat.

Preheat the oven to 200°C.

Check if the oil has reached the right temperature by poking a chopstick into the oil. When bubbles come out at contact with the chopstick, the oil is ready.

Gently pick up a dough ball and place it into the egg white mixture. Carefully move the ball around until the entire dough ball is covered.

Pick up the egg white covered dough ball and place it into the breadcrumb bowl.

Cover the entire dough ball with breadcrumbs and place on a baking paper covered baking tray.

Repeat for each dough ball.

Place a soup spoon next to the stove.

Carefully pick up a breadcrumb covered dough ball and place it gently into the hot oil.

Use the spoon to move the dough ball around in the oil, continually spooning oil over the dough ball to make sure that the ball gets evenly fried. When the bun is fried to an even golden brown, remove it from the oil and place it back where it was on the baking tray.

Repeat for all the dough balls.

Turn off the stove.

Bake the dough balls in the middle of the oven for 12 – 15 minutes. Remove them if they start looking dark brown.

Let the buns cool down for at least 15 minutes before eating.

Whisk the sugar, cornstarch, and salt together in a medium-sized saucepan. The saucepan should not be heated.

Whisk together milk, egg yolks, and saffron. Add the mixture into the saucepan along with the butter and bring to a boil over medium heat. Boil for one 1 minute, whisking constantly until it thickens. Remove from heat.

Strain the pastry cream through a fine-mesh sieve and into a bowl.

Cover and refrigerate until chilled for at least 1 hour. Can be kept in the refrigerator for up to 2 days.

Preheat the oven to 180°C.

Place all the gingerbread biscuits in a food processor and pulse until they become small crumbs. If you don't have a food processor, put the biscuits in a plastic bag and lightly crush them into crumbs with a rolling pin or similar.

Pour the melted butter into the food processor and pulse for a further 30 seconds. If you're not using a food processor, mix the crumbs with the butter in a bowl until the crumbs are evenly soaked with butter.

Press the crumbs evenly into the bottom and sides of a 22 cm spring form pan.

Bake the crust for 15 – 18 minutes. Remove from the oven if it starts burning.

Let the crust cool for at least 30 minutes before filling. Do not remove from the spring form

Heat the cream and milk over medium heat in a saucepan.

Cut the skumtomtar in half and whisk them into the heated cream until they are completely melted and combined. Remove from the heat.

In a separate bowl, whip the cream cheese until it becomes smooth.

Pour the skumtomte cream mix into the cream cheese a little at a time, whisking after each addition so that the cream cheese becomes completely and evenly incorporated.

Pour the skumtomte cream cheese mix into the crust and allow it to chill in the fridge for at least 3 hours.

Warm the milk to 37°C and pour into a stand mixer bowl.

Crumble in the yeast and whisk until dissolved.

Add in the salt, sugar, syrup, vanilla sugar, and cardamom. Whisk lightly until combined. Add in the flour and mix until combined.

Using the dough hook attachment, knead the dough on medium speed until it's smooth, strong, and pulls away easily from the sides of the bowl. This should take about 10 – 15 minutes.

With the mixer still running, add in the butter a cube or two at a time. Make sure the butter is being incorporated into the dough and not just coating the sides of the bowl. You may need to stop and scrape down the sides a couple times.

Continue mixing until the dough is firm and shiny, not sticky or wet.

Cover with a tea towel and let the dough rise at room temperature until it has doubled in size.

While you're waiting for the dough to rise, mix the filling together.

When the dough has doubled in size, knead it lightly and divide it into two equal pieces. Roll out one of the pieces into a rectangle 3 – 5 mm thick.

Spread half of the filling evenly over the dough and fold it in half. Roll out the folded dough so that its final shape is an even rectangle.

Cut the dough into straight 2.5 cm strips along the shortest edge of the rectangle.

Cut the strips down the middle, stopping before cutting the strip into two pieces. Twist the two half-strips around each other, then wind the dough around itself. Tuck in the end underneath your formed created bun. Place the bun on a baking tray. Repeat for the rest of the dough.

Cover the buns with a tea towel and let rise at room temperature until doubled in size.

Preheat the oven to 225°C.

When the buns have doubled in size, whisk together the egg wash. Brush the buns with the egg wash, then sprinkle over pearl sugar.

Bake one baking tray at a time in the middle of the oven for 10 – 12 minutes until the buns are golden brown.

When the buns are freshly out of the oven, brush them with a 50/50 mix of light syrup and water.

Warm the cream on medium heat in a saucepan.

Whisk in the skumtomtar until they are completely melted.

Remove from the heat and mix in syrup and vanilla powder

Let the mixture cool for 5 minutes.

Whisk in the butter and almond paste until there are no lumps.

Set aside until ready to use.

Whisk almond flour, icing sugar, and flour together until there are no lumps and set aside.

Whip the egg whites with one-third of the sugar to soft peaks. Gradually whip in the remaining sugar until the meringue reaches stiff peaks.

Preheat the oven to 180ºC.

Fold the almond flour, icing sugar, and flour mix into the meringue.

Use a plate to draw two circles on a piece of baking paper. Try to find a plate that can fit on the baking paper just twice with as little unused space as possible.

Flip the paper over so that the circles are face-down on the baking tray. You should be able to see them through the paper. Pipe the dacquoise batter over the circles until they are filled completely.

Sprinkle slivered almonds over the piped batter.

Bake for 18 – 20 minutes.

Cool completely.

Once cooled, carefully flip the discs over and peel off the baking paper. Set the discs aside with the almond side facing up.

Whisk the sugar, cornstarch, vanilla sugar, and salt together in a saucepan.

Whisk the glögg and egg yolks together in a separate bowl, pour into the saucepan, and mix well.

Add in the butter and bring to a boil over medium-high heat, whisking constantly.

Whisk until the mixture thickens.

Remove from the heat and sieve into a bowl.

Refrigerate until completely chilled.

Whisk the chilled glögg pastry cream to a smooth consistency with no lumps.

Whip the cream to soft peaks.

Whisk 1/3 of the whipped cream into the glögg pastry cream.

Fold in the remaining 2/3 of the whipped cream into the glögg pastry cream until fully incorporated.

Refrigerate until ready to use.

Melt the butter, syrup, sugar, and cream in a saucepan over medium heat. Stir until the sugar has completely dissolved. Remove from the heat. Mix in the gingerbread spices. Set aside.

In a bowl, mix the baking soda with half of the flour. Pour in the contents of the saucepan. Mix until everything is evenly combined. Work in the rest of the flour until it becomes a loose dough.

Wrap the dough in plastic wrap and chill in the fridge for at least 6 hours but ideally overnight.

Boil the sealed cans of condensed milk in a saucepan filled with water for 3 hours.

Let the cans cool to a temperature where you can touch them without getting burned.

Open and empty the cans into a saucepan with the gingerbread spices. Whisk together over medium-low heat fully combined.

Pour into a bowl and place in the fridge covered until ready for use.

Mix the flour and sugar together in a bowl.

Add in the butter and gingerbread dough in small pieces. Mix everything together by hand until it becomes an even, grainy mix.

Mix everything together and store in a jar.

Preheat oven to 190°C.

Stir the salt, water, sugar, and butter in a saucepan over medium heat until the sugar has dissolved and the butter has melted.

When the mixture starts to simmer, lower the heat and mix in the flour. Continue mixing until a dough ball forms.

Increase the heat back up to medium and cook the dough for 2 – 3 minutes, stirring constantly until a thin film forms on the inside of the saucepan. The dough is ready when you can stick a tablespoon in the dough and it stays upright.

Transfer the dough to a stand mixer bowl and allow to cool for 5 minutes.

Fit the stand mixer with the paddle attachment and mix the dough on medium speed while adding the eggs one at a time, making sure each egg is fully incorporated before adding in the next.

Line a baking tray with baking paper and spray or brush the surface with water.

Pipe evenly-spaced blobs of dough about 5 cm wide and 4 cm high on the baking tray.

Dip your finger in water and flatten down any pointy tips sticking out of the dough blobs.

Brush each blob with egg wash and sprinkle 1/2 – 3/4 tsp light muscovado sugar on each blob.

Bake in the middle of the oven for 25 minutes.

Prepare the knäck cream while waiting for the buns to bake.

Quickly prick each shell with a toothpick and return to the oven for 5 – 10 minutes or until golden brown. This will help them dry out and become crispier.

Turn off the oven, open the oven door, and allow the buns to cool completely.

With a sharp knife, cut an X-shaped hole in the bottom of each bun.

Pipe the knäck cream into each bun.

Whip the cream in a stand mixer on medium-high speed.

After whipping the cream for 1 minute, gradually and continuously add all the light muscovado sugar. Whip until the cream to firm peaks.

Fold the crushed almonds into the cream.

Refrigerate until ready to use.

Heat milk and saffron over medium heat, removing from the heat before it boils. Pour into a stand mixer bowl and let cool to 37°C.

Whisk the yeast into the milk until dissolved.

Whisk in the condensed milk, egg, and sugar until the egg is completely combined.

Add in the flour and salt and mix until combined.

Using the dough hook attachment, knead the dough on medium speed until it's smooth, strong, and pulls away easily from the sides of the bowl. This should take about 10 – 15 minutes.

With the mixer running, add in the butter a cube or two at a time. Make sure the butter is being incorporated into the dough and not just coating the sides of the bowl. You may need to stop and scrape down the sides a couple of times.

Continue mixing until the dough is firm and shiny, not sticky or wet.

Cover with a tea towel and let the dough rise at room temperature until it has doubled in size.

While waiting for the dough to rise, prepare the saffron patties, cream, and lingonberry sauce.

Turn the dough out onto a lightly-floured work surface and press down on the dough to deflate it.

Split the dough into 28 – 30 g pieces and roll into balls. You should have at least 12.

Tuck each dough ball under itself a few times so that the ball develops tight surface tension.

Roll the dough balls out into discs about 1/2 a cm thick and evenly space on a baking tray. The dough discs are going to look weird and too thin. Don't worry, they'll come out of the oven looking like mini hamburger buns.

Brush with egg and sprinkle with pearl sugar

Bake at 180°C for 15 minutes.

Remove from the oven and move the buns to an oven rack.

When the buns are freshly out of the oven, brush them with a 50/50 mix of light syrup and water.

Let the buns cool completely.

Coat a glass baking dish (approx. 38 cm x 25 cm) lightly with vegetable oil or butter (any similar-shaped kitchen safe vessel can be used).

In a saucepan, heat the milk, sugar, salt, saffron, and butter over medium-high heat. Stir until the sugar has dissolved.

Turn the heat down to medium when the mixture starts boiling.

Slowly and gradually add in the semolina, whisking continuously to avoid lumps.

Continue whisking until the mixture bubbles and thickens.

Pour the mixture into your prepared baking dish until it reaches about 1.5 cm high in the dish. Flatten the surface of the semolina mix with a spatula. Use multiple dishes, if needed.

Cover the baking dish with plastic wrap and let cool completely in the refrigerator.

Pour the cream and sugar into a stand mixer bowl.

Whip to stiff peaks. The cream should look like a sharp peak that can support itself.

Cover and place in the fridge until you are ready to assemble the sliders.

Heat the lingonberries in a saucepan over medium heat, mashing them lightly with the back of a spoon until it becomes a thick sauce. Remove from the heat.

Move the sauce to a bowl, cover, and allow to chill in the fridge until you're ready to assemble the sliders.

Slice the saffron buns in half using a bread knife.

Spread a thin layer of lingonberry sauce on the bottom half of each bun.

Flip the dish with the saffron patty mix upside down over a chopping board. The patty mix should slowly pull away from the sides of the dish until finally landing on the chopping board.

Using a circular cookie cutter that’s about the same size as your round saffron buns, make as many cut outs of the patty mix as you can. These are your saffron patties.

Place a patty on top of the lingonberry sauce on the bottom half of each bun.

Spoon or pipe about 3 tbsp of cream on top of each saffron patty.

Finish your sliders by lightly pressing the top half of each bun down over the cream until it just squeezes out the sides.

Melt the butter.

Chop the white chocolate into small pieces and stir into the butter until completely melted.

Whisk the sugar and egg together, then stir in the melted butter and chocolate.

Mix together the flour, gingerbread spices, baking powder, vanilla sugar, and salt.

Combine the two mixes to create your cookie dough.

Chill the dough in the fridge for at least one hour.

Preheat the oven to 225°C.

Divide the dough into ten equal portions and roll them into balls. Space them evenly on a baking tray lined with baking paper.

Bake for 7 – 9 minutes in the middle of the oven. 7 minutes will give a gooier consistency, 9 minutes will be less gooey.

After baking, immediately remove the cookies from the baking tray to another surface until the cookies are at least room temperature.

Warm the milk to 37°C and pour into a stand mixer bowl.

Crumble in the yeast and whisk until dissolved.

Add in the salt, sugar, and syrup, then whisk together. Add in the flour and mix until combined.

Knead the dough for five minutes on medium speed using the dough hook attachment.

With the mixer still running, add in the butter a little at a time. Make sure the butter is being incorporated into the dough and not just coating the sides of the bowl. You may need to stop and scrape down the sides a couple of times.

Continue mixing until the dough is firm and shiny, not sticky or wet.

Cover with a tea towel and let the dough rise at room temperature until it has doubled in size.

Mix the filling together while you're waiting for the dough to rise,

Knead the dough lightly and divide into two equal pieces. Roll out one of the pieces into a rectangle 3 – 5 mm thick.

Spread half of the filling evenly over the dough and fold it in half. Roll out the folded dough so that its final shape is an even rectangle.

Cut the dough into straight 2.5 cm strips along the shortest edge of the rectangle.

Cut each strip down the middle lengthwise leaving about 1 cm still connected at the end.

Twist the two half-strips around each other and then wind the dough around itself. Tuck in the end underneath your newly-formed bun. Place the bun on a baking tray. Repeat for the rest of the dough.

Cover with a tea towel and let the dough rise at room temperature until it has doubled in size.

Preheat the oven to 225°C.

When the buns have doubled in size, whisk the egg wash together and brush it over the buns.

Optional: If you like knäck with almonds, sprinkle chopped almonds over the buns.

Bake on the middle row of the oven for 10 – 12 minutes until the buns are golden brown. Bake one baking tray at a time to ensure your buns bake evenly.

When the buns are freshly out of the oven, brush them with a 50/50 mix of light syrup and water.

Warm the julmust to 37°C and pour into a stand mixer bowl.

Crumble in the yeast and whisk until completely dissolved.

Add in the oil, salt, gingerbread spices, and both flours. Mix until combined.

Using the dough hook attachment, knead the dough on medium speed until the dough pulls away easily from the sides of the bowl. This should take about 10 – 15 minutes.

Cover with a tea towel and let the dough rise at room temperature until it has doubled in size.

Remove from the bowl and knead for a couple minutes on a floured surface. The dough is going to be sticky – this is okay! It's tempting to add lots of flour when this happens. Resist the urge! Use only as much flour as you need to keep the dough workable.

Divide the dough into 12 equal portions. A scale makes this step super easy.

Roll each piece of dough into round, smooth balls. As you're rolling the dough ball, lightly pull the sides of the dough under itself to create even tension on the ball. Place each rolled ball on a baking tray.

Pre-heat the oven to 225°C.

Let the dough rise, covered with a tea towel, for 20 minutes.

Lightly brush the buns with egg and 1 tbsp of julmust just before baking.

Bake the buns in the middle of the oven for 10 – 12 minutes.

Allow the buns to cool, covered on a cooling rack, for at least 15 minutes before eating.

Mix everything together and let sit in covered in the fridge for 2 hours or (even better) overnight.

Mix everything together and store in a jar.

In a saucepan, bring the julmust to a boil and then lower to medium heat.

Continue heating the julmust until there is only 1,25 dl of liquid remaining.

Store in a jar or empty syrup bottle at room temperature.

Heat glögg to 37°C and pour into a stand mixer bowl.

Crumble the yeast into the glögg.

Whisk the condensed milk, egg, and sugar until the egg is completely mixed in.

Add in the flour and salt and mix until combined.

Knead for five minutes on medium speed using the dough hook attachment.

With the mixer still running, add in the butter a little at a time. Make sure the butter is being incorporated into the dough and not just coating the sides of the bowl. You may need to stop and scrape down the sides a couple times.

Continue mixing until the dough is firm and shiny, not sticky or wet.

Cover with a tea towel and let the dough rise at room temperature until it has doubled in size.

Lightly oil your bread pan, then line it with baking paper.

Turn the dough out onto a lightly floured work surface and press down the dough to deflate it.

Roll out the dough into a long rectangle and roll it up so that it looks like spiral from the side.

Cut the dough into 7 equal pieces.

Place the pieces in the bread pan standing upright in the same position they were cut. Cover and allow the dough to rise again until doubled in size.

Brush the dough with egg wash.

Bake at 180°C for 30 minutes.

Remove from the oven.

Brush melted butter over the bread.

Allow the bread to cool completely before slicing.

Heat the julmust, sugar, and gelatine in a saucepan over medium heat. Stir continuously until the gelatine has completely melted.

Add 1/2 of the cream into the saucepan. Heat again until the liquid is just steaming. Do not boil.

Slowly pour the rest of the cold cream into the hot mixture, whisking continuously until the cream is fully incorporated.

Divide evenly into 5 – 6 serving glasses.

Refrigerate for a few hours or until set.

Gently pour an equal amount of sauce on top of each panna cotta just before serving.

Mix all julmust sauce ingredients together in a saucepan and heat over medium.

Whisk together until fully combined.

Allow the sauce to cool at least 10 minutes.

Preheat the oven to 175°C.

Place a piece of baking paper on a baking tray. Set aside.

Line another baking tray with baking paper, spread the almonds out on the baking tray, and bake for 10 – 12 minutes. Move the almonds around the tray after 5 minutes so that they get evenly roasted.

Crush the citric acid in a mortar and pestle until it becomes a fine powder.

In a wide bowl, combine the sugar, citric acid, and salt. Set aside.

When the almonds have finished roasting, combine the cinnamon, clove, syrup, water, oil, and vanilla sugar in a saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and stir in the almonds.

Stir the almonds around constantly until almost all the liquid has evaporated. This will take about 2 – 3 minutes. Remove the saucepan from the heat and transfer the almonds to the bowl with the sugar. Mix them around until they’re all well and evenly coated with sugar.

Spread the almonds out evenly onto the baking paper-lined pan and let cool completely. The almonds will be soft while warm but, once cooled, they'll be perfectly crunchy.

Heat the water, salt, sugar, saffron, and lemon zest together in a saucepan, stirring continuously until the mixture boils. Lower the heat to medium-low.

Add in the flour and stir until completely combined.

Move the dough to a bowl and let cool for 5 minutes.

Pour the oil over the dough and knead together until the oil is completely combined.

Preheat the oven to 160°C

Place a piece of baking paper on your work surface and roll the dough out over the baking paper until it's 1 mm thick. Cut off any bits of dough that extend beyond the edge of the baking paper. Roll this leftover dough out over a second piece of baking paper.

Using a knife, gently press triangle shapes into the rolled-out dough, being careful not to cut the paper by pressing too hard.

Slide the baking paper onto the back of a baking tray and place in the oven.

Bake at 160°C for 30 – 35 minutes or until crispy.

Preheat the oven to 175°C.

Line the base of a spring form baking pan with baking paper. Cover the inside of the pan with butter, then cover the butter in a thin layer of flour. Set the pan aside.

Whisk together the butter and brown sugar until smooth.

Whisk the egg into the butter and sugar until it's completely combined.

Whisk in the pepparkaksfilmjölk and vanilla sugar.

Sift the flour, baking soda, and salt evenly over the top of the wet mix. Whisk together until well combined.

Pour the batter into the prepared spring form pan.

Put the cake in the oven. Set a timer for 30 minutes.

While waiting for the cake to bake, prepare the topping by combining the butter, sugar, cream, and salt. Stir in the almonds.

After the cake has baked for 30 minutes (or until the centre of the cake isn't wobbly), remove it from the oven, spread the topping evenly over the cake, and return it to the oven for 10 more minutes or until the topping has caramelised.

When the cake is freshly out of the oven, sprinkle with flaked sea salt and allow to cool for at least 20 minutes before removing from the spring form pan.

Serve warm or at room temperature.

Mix everything together and let sit in covered in the fridge for 2 hours or (even better) overnight.

Mix everything together and store in a jar.

Warm milk to 37°C and pour into a stand mixer bowl.

Whisk the egg and yeast into the milk until fully combined.

In a separate bowl, mix together the flour, sugar, salt, cinnamon, allspice, nutmeg, and clove, then add to the stand mixer bowl.

Knead the dough for five minutes on medium speed using the dough hook attachment.

Stop the mixer to scrape down the sides and bottom of the bowl with a spatula and make sure that all the dry ingredients are incorporated.

Continue mixing until the dough is smooth, strong, and pulls away easily from the sides of the bowl.

With the mixer still running, add in the butter a little at a time. Make sure the butter is being incorporated into the dough and not just coating the sides of the bowl. You may need to stop and scrape down the sides a couple times. Continue mixing until the dough is firm and shiny, not sticky or wet.

Turn the dough out onto a lightly floured bench and knead it by hand for about a minute.

Cover with a tea towel and let the dough rise at room temperature until it has doubled in size.

Oil the bread tin.

Remove the tea towel, place the dough back onto the lightly floured bench, and roll it out into a rectangle about as wide as your bread pan.

Spread the marmalade over the dough rectangle and roll it up so that it looks like a spiral from the side.

Cut the roll down the middle lengthways. Twist the two halves around each other 3 times. Carefully place the twisted dough into your greased bread tin.

Let the dough rise in the bread tin until doubled in size.

Preheat the oven to 190°C.

Whisk together the egg wash and brush over the dough.

Bake for 35 – 40 minutes.