Food recipes
Swedish Saffron Buns (Lussekatter)
Swedish Saffron Buns (Lussekatter)
Ingredients:
1/2 teaspoon dried saffron threads
1 cup half and half
2 envelopes dry yeast
1/4 cup lukewarm water
1 tablespoon sugar
1/3 cup sugar
1 teaspoon salt
1/3 cup unsalted butter
1 egg, beaten
4 cups sifted flour, or as needed
1 egg yolk beaten with 1 tablespoon milk
1 egg white, beaten
Raisins or currants, for decoration
Crushed lump sugar and grated blanched almonds (for other bun shapes)
Directions:
Crush the saffron to a fine powder and steep in 1 or 2 tablespoons lukewarm half and half for 10 minutes.
Sprinkle the yeast into the lukewarm water, add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5 to 10 minutes, until foamy.
Scald the remaining half and half, add 1/3 cup sugar, salt and butter, and stir until the butter melts. Cool to lukewarm.
Add to the yeast mixture with the saffron milk (strained if the saffron hasn't fully dissolved) and the beaten egg. Mix well.
Gradually stir in flour until the dough is smooth and not sticky, but still soft. Knead 10 minutes, until shiny and elastic.
Place in a lightly floured bowl, dust the top with flour, cover loosely and let rise in a draft-free spot until doubled, about 1 1/2 hours.
Punch down and knead 2 or 3 minutes. For Lucia cats (lussekatter), pinch off small bits of dough and roll into strips 5-7 inches long. Place the strips together in pairs, pinching the centers to join them and coiling the four ends outward.
Let rise 30 minutes. Brush with the egg yolk glaze.
Bake in a preheated 400°F oven for 10 minutes, then reduce the heat to 350°F and bake 30 minutes more, until golden brown.
Using a little egg white, stick a raisin or currant in the center of each coil of the hot buns.
Ingredients:
1/2 teaspoon dried saffron threads
1 cup half and half
2 envelopes dry yeast
1/4 cup lukewarm water
1 tablespoon sugar
1/3 cup sugar
1 teaspoon salt
1/3 cup unsalted butter
1 egg, beaten
4 cups sifted flour, or as needed
1 egg yolk beaten with 1 tablespoon milk
1 egg white, beaten
Raisins or currants, for decoration
Crushed lump sugar and grated blanched almonds (for other bun shapes)
Directions:
Crush the saffron to a fine powder and steep in 1 or 2 tablespoons lukewarm half and half for 10 minutes.
Sprinkle the yeast into the lukewarm water, add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5 to 10 minutes, until foamy.
Scald the remaining half and half, add 1/3 cup sugar, salt and butter, and stir until the butter melts. Cool to lukewarm.
Add to the yeast mixture with the saffron milk (strained if the saffron hasn't fully dissolved) and the beaten egg. Mix well.
Gradually stir in flour until the dough is smooth and not sticky, but still soft. Knead 10 minutes, until shiny and elastic.
Place in a lightly floured bowl, dust the top with flour, cover loosely and let rise in a draft-free spot until doubled, about 1 1/2 hours.
Punch down and knead 2 or 3 minutes. For Lucia cats (lussekatter), pinch off small bits of dough and roll into strips 5-7 inches long. Place the strips together in pairs, pinching the centers to join them and coiling the four ends outward.
Let rise 30 minutes. Brush with the egg yolk glaze.
Bake in a preheated 400°F oven for 10 minutes, then reduce the heat to 350°F and bake 30 minutes more, until golden brown.
Using a little egg white, stick a raisin or currant in the center of each coil of the hot buns.
Printed from https://recipe.bluelayer.org/recipe/73481/swedish-saffron-buns-lussekatter