Saint Lucias Saffron Crown Recipes

SANTA LUCIA SAFFRON BUNS (LUSSEKATTER)

Steps:

• Using a spoon, crush the saffron in a small bowl. Then add a few drops of whiskey to help fully develop the saffron flavor and set aside.
• In a saucepan, melt the butter; then stir in the milk. Heat until warm to the touch (about 110°F/43°C). In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.
• In a large bowl, whisk 1 of the eggs and blend in the sugar, salt, and saffron mixture. Pour in the remaining butter and milk, along with the yeast, and stir until well blended. Mix in the flour and currants. Work together with a wooden spoon or your hands (or a dough whisk ) until you can make the dough into a ball.
• Transfer the dough to the countertop or other flat surface and knead it until smooth and elastic, 3 to 5 minutes. The dough should feel a little wet, but if it sticks to your fingers and the countertop, add a little flour. Go lightly, though; if you add too much, the buns will end up dry. The dough is fully kneaded when you slice into it with a sharp knife and see small air bubbles throughout. Return the dough to the bowl, cover with a bowl cover , and place in a draft-free place to rise until doubled in size, about 1 hour.
• Grease a baking sheet or line it with parchment paper or a silicone baking mat . Remove the dough from the bowl and roll it into classic safransbullar shapes (see photos, or refer to diagram in Fika; The Art of the Swedish Coffee Break). Place the buns on the baking sheet with about 1½ inches (4 centimeters) between each bun. Cover and let rise for 30 to 45 minutes. Depending on the size of the buns and baking sheet, you may need to bake in two or three batches. Prepare all the buns at the same time and let them sit, covered with a tea towel , while they wait to bake.
• While the dough is rising, preheat the oven to 400°F (200°C).
• Whisk the remaining egg and brush on the tops of the buns. Decorate with currants (in the center of where the bun is rolled).
• Bake for 8 to 10 minutes. Remove from the oven and transfer the buns from the baking sheet to the counter. Cover with a tea towel and let cool before serving.
• These buns dry out quickly, so if they are not eaten on the day you bake them, store them in the freezer.

SWEDISH SAFFRON BREAD

Steps:

• Set the oven at 250°F.
• Put the saffron in a cup and put it in the oven.
• After 5 minutes, pour 1/4 cup of very hot water over it.
• Let it steep for 20 minutes while you get on with the rest of the preparation.
• Put the raisins in a bowl and cover with hot water.
• Set aside.
• Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
• Combine the flour, remaining sugar, and salt in a large mixing bowl.
• Mix in the yeast mixture and then the butter.
• When everything is thoroughly combined, add the saffron mixture.
• Drain the raisins and add them.
• Mix and knead thoroughly until the dough is soft but not sticky.
• Roll it into a ball and put it in a greased bowl.
• Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
• Knock the dough down by thumping it firmly several times.
• Knead it for 2 or 3 minutes.
• To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
• Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
• Tuck the ends underneath.
• Place on a greased baking sheet and cover with plastic wrap.
• Let rise in a draft-free spot for about an hour or until doubled in bulk.
• During the last 10 minutes of rising time, set the oven at 400°F
• Brush the bread with the egg wash.
• Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.

COFFEE CAKE CROWN

Steps:

• In the bowl of an electric mixer, stir together warm water, yeast, and a pinch of granulated sugar. Let stand until foamy, about 5 minutes. Meanwhile, heat 3/4 cup milk in a small saucepan until just steaming. Remove pan from heat. Add saffron; cover, and let steep 5 minutes.
• In a medium bowl, whisk together saffron-milk mixture, butter, eggs, remaining sugar, and salt. Add to yeast mixture. Using the dough-hook attachment, beat until combined, about 1 minute. With mixer on low speed, add flour, 1 cup at a time, until dough pulls away from side of bowl but is still slightly sticky (you may not need the fifth cup of flour). Add raisins, cherries, and zest. Mix until elastic and smooth, 7 to 8 minutes.
• Place dough in a large, lightly oiled bowl, and loosely cover with oiled plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour, or refrigerate overnight (let dough come to room temperature before proceeding).
• Preheat oven to 375 degrees, with rack in center. Punch down dough; divide into three equal pieces. Gently roll each into a rope, 18 to 20 inches long and about 1 1/2 inches thick. On a lightly floured work surface, lay ropes vertically in front of you. Working toward yourself, braid ropes; form into a circle, and pinch ends together to seal. Transfer to a parchment-lined baking sheet; loosely cover with lightly oiled plastic wrap; let rise 20 minutes.
• In a small bowl, whisk egg yolk and heavy cream. Brush dough with egg wash. Bake 15 minutes; reduce oven temperature to 350 degrees. Continue baking until golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool.
• When ready to serve, make icing: In a small bowl, stir together confectioners' sugar and remaining 2 tablespoons milk until smooth; drizzle over cake.

SAINT LUCIA'S SAFFRON CROWN

Steps:

• 1. In a small saucepan over medium heat, warm the milk and add the butter,sugar, saffron, and salt, stirring until the butter has melted. Transfer tothe large bowl of a stand mixer and set aside to cool to lukewarm.2. In a small bowl, sprinkle the yeast over the warm water, stir to combine,and set aside.3. Add 3/4 cup flour to the milk mixture and mix on low speed until blended,about 1 minute. Beat in the egg yolk on medium speed until well blended, scrapingdown the sides and bottom of the bowl as necessary. Beat in the yeastmixture until well blended. Gradually stir in enough of the remaining flour,a little at a time, to make a soft dough that pulls away from the sides ofthe bowl.4. Turn the dough out onto a lightly floured work surface and knead untilsmooth, satiny, and no longer sticky, 5 to 8 minutes. Knead in the raisins,golden raisins, mixed peel, and finely chopped almonds. Cut the dough into3 equal pieces. Form each piece into a ball, then roll each one into a 24-inchlength. Lay the 3 lengths of dough, side by side, on a lightly oiled bakingsheet. Start braiding the lengths of dough loosely from the center to theends. Loop the braided dough into a ring, join the ends, and pinch together.Cover the braid and let rise in a warm place for 1 hour.5. Preheat the oven to 375°F.6. Lightly beat the egg white and brush the ring with it. Sprinkle with thechopped blanched almonds and sugar. Bake until the top is golden brown andthe bread sounds hollow, about 25 minutes. Check the bread at 20 minutes and cover with foil if it starts to overbrown. Transfer to a rack to cool slightly. Decorate with small white candles and holders, holly leaves, and berries. Serve warm with softened butter.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.