Lussekatter (Swedish Sweet Saffron Buns) |
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Prep Time: 1 Minutes Cook Time: 16 Minutes |
Ready In: 17 Minutes Servings: 24 |
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Mildly sweet saffron buns. Recipe published in Saveur magazine, December 2009. Ingredients:
2 (1/4 ounce) packages active dry yeast |
2 cups milk, heated to 115 f |
2 teaspoons saffron, lightly crushed |
1 teaspoon sugar |
3/4 cup sugar |
6 1/2 cups flour |
3/4 teaspoon salt |
3 eggs |
12 tablespoons unsalted butter, cut into 1/2-inch cubes, softened |
oil, for greasing |
64 raisins, for garnish |
1 tablespoon water |
Directions:
1. In the bowl of a stand mixer fitted with a paddle, mix together yeast, milk, saffron, and 1 teaspoon sugar; let sit until foamy, about 10 minutes.
2. Stir in the remaining sugar, along with the flour, salt and 2 of the eggs. Mix on low speed until dough forms and gathers around the paddle. Replace paddle with dough hook and add butter; knead on medium-high speed until dough pulls away froms ides of bowl, 8 minutes. Transfer dough to a large bowl greased with oil and cover with plastic wrap; let rest in a warm place until doubled in size, 1 hour.
3. Divide dough into 32 pieces and roll each piece into an 8-inch long rope. Form each rope into an S-shape and then roll each end into a tight sprial (maintaining S-shape). Place shaped dough pieces 2 inches apart on parchment-lined baking sheets; cover with plastic wrap and let rise in a warm place for 30 minutes.
4. Heat oven to 400°F Uncover the dough pieces and place a raisin at the center of each of the spirals. Lightly beat remaining egg with 1 tablespoon water and brush each bun with egg mixture. Bake until buns are golden brown and cooked through, 16 minutes. Transfer buns to a wire rack and let cool for at least 10 minutes before serving.
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