St. Lucia saffron buns (Lussekatter)
January 20, 2015
milk (1 cup)
unsalted butter (1,7 oz. / 1/4 cup / 4 tbsp)
sour cream or Greek yogurt (3,5 oz. / 1/2 cup)
bread flour (1 lb / 4 cups)
caster sugar (1,7 oz. 1/4 cup)
active dry yeast
raisins or sultanas
ground cardamom (optional)
In This Recipe
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Combine the milk and saffron threads, and heat in a pan or in the microwave until warm but not hot. Let cool for 10 minutes.
Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.
Sift the flour into a bowl. Add the sugar, baking powder and salt, and mix with a wooden spoon.
Add the yeast and mix.
Stir in the milk and sour cream. Bring together to form a dough.
Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.
Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1½ hours or until it has doubled in size.
Grease two baking trays, or line them with baking paper.
Tip the dough onto a lightly floured surface and knock it back in one or two punches.
Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).
Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form an S shape.
Place on the baking sheets and add a raisin into the centre of each of the two “eyes” of the rolls.
Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.
Preheat the oven to 220°C/425°F.
Beat the egg and brush over the buns.
Bake for 8-10 minutes or until golden brown.
Cool on a wire rack before serve warm with cold milk, hot chocolate… or a cup of glögg (mulled wine).
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