Lussekatter Swedish Sweet Saffron Buns Recipes

LUSSEKATTER (SWEDISH SAFFRON BUNS)

Steps:

• Place the saffron threads in a small bowl and carefully grind them into a fine powder using the back of a spoon (or use a mortar and pestle). Add 2 Tbsp of milk and set the mixture aside for an hour or two, stirring occasionally, to let the saffron dye the milk.
• Place the raisins in a small bowl and cover with warm water. Set them aside to plump.
• Place the warmed milk in a large mixing bowl. Mix in a few Tbsp of the sugar. Sprinkle the yeast over top of the milk and let it stand until the yeast has softened and begins to foam, 5-10 min.
• Mix in the remaining sugar, melted and cooled butter, beaten egg, and prepared saffron milk.
• Add the salt and flour, 1 cup at a time, mixing after each addition. Add just enough flour so that the dough comes together to a knead-able consistency.
• Turn the dough out onto a lightly floured countertop and knead for 5-6 minutes, adding more flour as needed to keep the dough from sticking to your hands. Once the dough is smooth and soft, shape it into a ball and place it into a clean, greased bowl. Cover the bowl with a damp tea towel and let the dough rise in a warm, draft free place for 60-90 min, until doubled.
• Once risen, turn the dough out on the counter and knead it a few times. Divide the dough into 24, roughly even, pieces. Roll each piece into a ball. Then, roll each ball into a 6 inch snake. Finally, roll each snake longer, to about 13-14 inches. (This dough has a tendency to spring back on you, which is why we roll it out in stages. Giving it time to relax will make it easier to get your long snake.)
• For each snake, spiral the ends in opposite directions to form a scrolled "S". Place the scrolled "S" onto a baking sheet that has been lined with parchment paper.
• Drain your raisins and place them on a paper towel to dry. (Pat them dry if necessary.) Put one raisin in the middle of each spiral.
• Continue with the remaining dough.
• Beat together the egg and water for your egg wash. Brush the mixture on the buns.
• Let the buns rise in a warm, draft free place for 20-30 minutes, or until the buns are puffy and have nearly doubled in size.
• Near the end of this last rising time, preheat your oven to 425F.
• Bake the buns for 8-10 min minutes, until golden.
• Remove the buns from the oven and let them cool on a wire rack for 5 minutes before enjoying the warm rolls!
• (These rolls are best if eaten within 2-3 days.)

ST. LUCIA SAFFRON BUNS

Steps:

• Bloom the yeast: Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.

SWEDISH SAFFRON BUNS (LUSSEBULLAR) RECIPE BY TASTY

Steps:

• In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).
• Sprinkle the yeast over the milk and let bubble, about 5 minutes.
• In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.
• Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.
• Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.
• Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and flip onto a clean surface.
• Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches (5 cm) wide, then roll into a cylinder about 12-14 inches (30 cm) long
• Swirl the dough into a S shape starting at one end until the middle and then the other end.
• Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.
• Preheat the oven to 400°F (200°C).
• Beat the remaining egg and brush over the dough swirls. Place a single raisin or chocolate chip in the center of the swirls on each end.
• Bake the buns for 10-12 minutes, or until golden brown and cooked through.
• Enjoy!

LUSSEKATTER (SWEDISH SWEET SAFFRON BUNS)

Steps:

• 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.
• 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.
• 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.
• 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.

ST. LUCIA BUNS

Steps:

• Place the butter and milk in a medium bowl. Using a mortar and pestle, grind the saffron with a pinch of the sugar, and stir into the mixture. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar and the salt.
• Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.
• Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Shape as desired into buns, braids or lengths. Place on lined baking sheets, and allow to rise again for 30 to 45 minutes. Preheat the oven to 400.
• Brush the buns with beaten egg, and press raisins lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.