Saffron Buns – Lussekatter
I normally keep a tidy email inbox, but sitting there unmoved for over a year was the recipe for “Lussekatter” a saffron bun common in the Scandinavian countries made for St Lucy’s Day on the 13th December.
Lucia of Syracuse (St Lucy) is the patron saint of the blind and the name Lucia comes from the word meaning light, bringing light back to us from the depths of winter high up in the northern hemisphere with our short days.
The saffron bun, is a rich, yeast-leavened sweet bun that is flavoured with saffron and contains dried fruit and endorsed with raisins similar to a teacake.
For more information, check Wikipedia article on Saffron Buns.
Servings:
12
yield(s)
Prep Time:
90
mins
Cook Time:
10
mins
Total Time:
100
mins
Ingredients
-
50g
g
Unsalted Butter
-
175
ml
Milk
-
1/2
Pack of yeast
-
50
g
Sugar
-
1/2
tsp
Ground Cardamon
-
300g
g
Flour
-
24
Raisins
Instructions
-
In a saucepan, melt the butter, then add the milk, saffron strands and sugar to the pan and heat until it is approx 37 degrees (body temp). If temperature goes higher than this, then allow it to cool again.
-
Put the flour in to a mixing bowl with the yeast. I also added a pinch of salt here but that's optional.
-
Add the butter/milk mix to the flour and bring it together with your hand before moving it to a clean surface. Knead the dough until mixed well. Add a little more flour if the dough is sticky.
Put dough in a large mixing bowl and cover loosely with cling film. This should be left to prove in a warm place for about 60 minutes.
-
Further knead the dough for around 10 mins (the punch down), this will recombine the yeast with its food source.
Now divide the dough in to 12 equal sized balls, cover and leave to rest again 30 minutes.
-
Take each dough ball, roll it out using the hands and twist in to the classic "S" shape, once done, place a raisin at both ends.
-
Bake in a hot oven at 230C for around 7 minutes.