Saffron Buns also called Lussekatter in Swedish
Here is the recipe in both Swedish and English!
www.onlineconversion.com is a site where you can convert all kinds of measurements
Dough;
1gram saffron ( it usually comes in 1/2gram, you can use only a 1/2gram if you are not too fond of saffron or don’t know if you like it or not)
10.5 table spoons (1.3 stick/ 150 grams) of margarine
0.6 cup (1.5 deciliter) of sugar
2.1 cup (5 deciliter) of milk
1.8 oz yeast (50gram, i prefer fresh but powder is ok as well)
1/2-1 teaspoon salt
5.9-6.3 cups (14-15 deciliter) of flour
1 egg ( more fluffy dough but you don’t have to have an egg in)
1 egg for “painting” the “lussekatt”
raising for decoration
- Melt butter or margarine in a pan and add the milk and the saffron.
- Warm the mixture to 37 oC (100 oF).
- Use a thermometer; the correct temperature is important!
- Pour the mixture over the finely divided yeast; then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF).
- Mix into a smooth dough.
- Cover the dough with a piece of cloth and let it rise for 30 minutes.
- Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. an S or double S. Regardless of the shape, the ends of the string should meet.
- Press a few raisins into the dough.
- Cover the”Lussekatter” with a piece of cloth and let them rise for 40 minutes.
- Whip the egg together and paint the”Lussekatter” with the mixture.
- Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.
ENJOY and Happy Lucia!
In Swedish
Lussekatter
Deg:
1g (2 paket saffran)
150g margarin
1 1/2dl socker eller vit sirap
5dl mjolk
50g jast
1/2-1tsk salt
14-15dl vetemjol
1 agg ( for porosare deg)
1 agg till pensling
1dl russin
Stöt saffranet fint med en sockerbit i mortel, häll lite av mjölken i morteln. Smält margarinet
i en kastrull, tillsätt resten av mjölken och värm till 37 grader. Dela sönder jästen i en bunke, rör ut jästen med lite av degspadet, blanda i resten av degspadet, det lösta saffranet, salt, socker/sirap och nästan allt mjöl i jästbunken. Spara lite mjöl till utbakningen.
Arbeta degen slank och smidig så att den släpper från kanterna, jäs under bakduk i ca 30-40 min och sätt på ungnen på 225-250 grader.
Knåda degen smidigt på mjölat bakbord, baka ut degen till lussekatter och lägg på plåtar med bakplåtspapper, låt jäsa under bakduk 30-40 min.
Tryck ner russin som garnering när bröden jäst klart, pensla med uppvispat ägg. Grädda i mitten av ugnen tills de fått fin färg, ca 5-10 min. Låt svalna på galler under bakduk.
Hoppas det smakar o Glad Lucia!
To learn more about what Lucia is you can read about it here.
