It is a tradition to eat saffron buns (Lussekatter) at Christmas time. We prepare them so they are ready for Lucia mid December. Follow the recipe below.
- 50 gr of fresh yeast
- 5 dl milk
- 175 gr butter
- 2 pkt of Saffron (1 gr)
- 2 sugar cubs
- 1/2 tsp salt
- 1 dl sugar
- 1 egg
- 17 dl plain flour
To coat you need.
- 1 beaten egg
To garnish you need.
- 1 dl socked raisins
Start with the saffron. Put the saffron into a mortar and crush with 2 cubs of sugar.
Crumble the yeast and put into a large mixing bowl. Melt the butter in saucepan and add the milk, the temperature should be finger warm 37 ºC. Pour the liquid over the yeast and adding the saffron.
Add salt, sugar, egg and almost all the flour. Now you need to knead the dough until its nice and shiny.
You will need a lot of elbow grease if you dont have a special dough blender. But you should work the dough until it does not stick to the bowl.
Leave in the bowl to rise and powder some flour over the dough and cover with clingfilm (this keeps the dough moist). Leave to rise for about 40 min or double size.
Turn the oven on to 250 ºC. Turn out the dough onto a floured surface. Divide the dough into two pieces. Now if you look at the picture below you see what they should look like when you are finished.
You roll the dough to about 25 cm long pieces and turn the ends in so they meet in the middle. You put a raisin in each end. Do you follow? Not so difficult. Leave to rise for 20 – 30 min. Brush with egg. Bake in the middle of the oven for 5 – 10 min. Good Luck.