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St. Lucia saffron buns (Lussekatter)
by:
Ala Lemon
January 20, 2015
4
1 Ratings
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2
Reviews
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Makes
12
Ingredients
1
teaspoon
saffron threads
240
milliliters
milk (1 cup)
50
grams
unsalted butter (1,7 oz. / 1/4 cup / 4 tbsp)
100
grams
sour cream or Greek yogurt (3,5 oz. / 1/2 cup)
500
grams
bread flour (1 lb / 4 cups)
50
grams
caster sugar (1,7 oz. 1/4 cup)
1
teaspoon
baking powder
1
teaspoon
salt
1½
teaspoons
active dry yeast
24
raisins or sultanas
1
egg, beaten
2
tablespoons
brandy (optional)
½
teaspoons
ground cardamom (optional)
Directions
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).
Find more recipes on my blog http://alalemon.com
Tags:
Bread
Milk/Cream
Raisin
Saffron
Sour Cream
Winter
Christmas
Breakfast
Snack
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2 Reviews
Write a Review
Geertexoxo
December 13, 2021
One of the best lussekatter recipes and they rise beautifully. I wish the amount of yeast was in grams, no idea how big your teaspoons are.
Ala L.
December 16, 2021
The amount in grams is roughly 9gr
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