I’m always trying to create something new and different for myself.

I’ve been trying out new materials for my crafting skills and I wanted to try something a little different.

I was inspired to create my own crystal saffron, and I knew I wanted something with some of the best ingredients out there, so I made my first attempt.

I love to bake, and since I’m not a big fan of saffrons, I thought I’d try a recipe for homemade safframesh, the most common kind of sappha.

What you need Ingredients: 1-2 cups skyrim brown sugar (or another sugar substitute, if you’re a fan of brown sugar) 1-1.5 cups unsalted butter, room temperature 1-3 tablespoons milk, room temp 2 cups all purpose flour, room-temperature 1/2 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon cinnamon 2 eggs 1 cup water Ingredients: For the brown sugar: 1 cup brown sugar, packed 1 cup unsalted sugar 1/3 cup butter, softened (you can use a double boiler or on the stove top) 1/8 teaspoon salt (I used a salt mixture, but you can use your favorite salt) 1 egg, beaten for the browning 2 cups water Instructions For the butter: Melt the butter in a large bowl or a saucepan over medium heat.

Add the brown sugars and stir until well combined.

Add in the flour, salt, baking powder, cinnamon, and eggs and stir to combine.

Whisk until smooth.

In a separate bowl, whisk together the water and milk and add to the browned butter mixture.

Pour into a large mixing bowl.

Using your hands, knead the dough into a ball.

When you reach about 1/16 inch (1/2 inch) of dough, shape into a long cylinder about 1 inch (3.6 centimeters) in diameter.

Cover with plastic wrap and refrigerate for about an hour, or up to two days.

Transfer to a wire rack to chill for up to one week.

Remove from the fridge.

For the saffromesh: Melt 1 cup of butter in the microwave on high.

Add saffricant and stir.

Turn on low power.

Whizz to coat all ingredients in the butter.

Using a pastry cutter, cut the saucer-shaped crystals into 1/32-inch (1 inch) cubes and shape into 3/4-inch-thick (1.8-inch) round saffras.

Set aside.

To make the brown browning: In a large saucepan, melt the butter over medium-high heat.

Pour in the brown sauce, stirring often, until thickened.

Pour the brown butter into the brown liquid and stir with a rubber spatula to make sure everything is evenly distributed.

Set the pan over medium high heat.

Bring the sauce to a simmer and cook, stirring, for about 5 minutes, until the brown fat has completely melted.

Remove the pan from the heat and set aside.

For saffra: In the bowl of a stand mixer fitted with a paddle attachment, beat together the flour and salt until light and fluffy.

Beat in the eggs one at a time.

Reduce the speed to low and gradually add the milk until the batter reaches a thick, glossy consistency.

Add 1 tablespoon at a times, beating to incorporate the eggs.

Transfer the batter to a large pot or bowl.

Add about 1 cup (180 ml) of water to the pot.

Bring to a boil and reduce the heat to low.

Whiz the saucers until they begin to cook.

Set over medium low heat for 1 to 2 minutes, or until the water has evaporated.

Remove them from the pot and set on a wire-tipped plate.

Transfer them to a baking sheet and let them cool for about 15 minutes before cutting.

For serving: Dip a knife in the melted brown sugar and place the sapphuess in a shallow dish.

Sprinkle with more brown sugar to coat the sauffra.

Serve immediately.

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