SWEDISH SAFFRON BUNS (LUSSEBULLAR) RECIPE BY TASTY
Here's what you need: milk, sugar, saffron thread, active dry yeast, all-purpose flour, kosher salt, ground cardamom, large eggs, sour cream, unsalted butter, raisin
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 346 calories, Carbohydrate 52 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 8 grams
CORNISH SAFFRON BUNS
Rich yeast buns, with a vivid yellow colour, can be found in most Cornish bakeries. Serve warm with salted butter or, of course, lashings of clotted cream.
Provided by Rick Stein
Categories Cakes and baking
Yield Makes 10
Number Of Ingredients 10
Steps:
- Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15-20 minutes or until the mixture is about blood temperature and a golden yellow colour.
- Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes.
- Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger.
- Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45-60 minutes, or until doubled in size. (Alternatively combine all the ingredients - except the raisins and peel - in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6-8 minutes until smooth and elastic).
- When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes.
- Divide the dough into 8-10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25-30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Bake the buns for about 20 minutes until risen and golden.
- While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup.
- Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter.
SWEET SAFFRON BUNS
A sweet and savory breakfast roll.
Provided by LCOADY
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 10h40m
Yield 24
Number Of Ingredients 17
Steps:
- Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
- Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
- Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
- Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
- Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
- Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
- Bake in the preheated oven until golden, about 30 minutes.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 52.1 g, Cholesterol 17.5 mg, Fat 8.1 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 168.1 mg, Sugar 17.6 g
SAFFRON BUNS
A tradition in our families from England and Sweden. Saffron is expensive to buy, so I don't make these but once or twice a year.
Provided by adopt a greyhound
Categories Yeast Breads
Time 5h30m
Yield 4-5 doz. buns, 36-48 serving(s)
Number Of Ingredients 13
Steps:
- Heat the water in a glass 2 Cup measuring cup in the microwave for 2 minutes. Put saffron into the boiling water and let steep for at least 15 minutes.
- Dissolve yeast, sugar and warm water in the bottom of your KA mixer bowl or large bowl. Let it activate for 10 minutes.
- In the mixer bowl with the yeast mixture, add the sugar, salt, lard, eggs, flour, and lemon extract. Mix slowly to incorporate.
- Remove your mixer bowl from the mixer. Add the steeped saffron. Put it back on the mixer and slowly incorporate the saffron mixture.
- Last, add the currents and citron and mix thoroughly.
- Let rise approximately 1-2 hours.
- Drop by heaping T. on Air Bake pans. Put no more than 12 on a sheet. Continue dropping buns on additional sheets. Let rise in a warm place until doubled.(1-2 hours).
- While buns are raising, preheat oven to 350 deg.
- Bake each sheet pan separately, they bake to a light golden brown. My oven seems to burn if I have more than one sheet in at a time.
- Bake appr. 15 minutes, remove from the oven and put next sheet into the oven. When they are cool, store in Ziploc freezer bags. What you don't eat the first few days, the rest should last through the holidays. Enjoy!
Nutrition Facts : Calories 188.8, Fat 6.2, SaturatedFat 2.4, Cholesterol 15.7, Sodium 70.4, Carbohydrate 30.4, Fiber 1.2, Sugar 12.5, Protein 3.1
SAINT LUCIA BUNS - LUSSEKATTER - SAFFRON BUNS
A Swedish Tradition On 13 December the Swedes celebrate the Italian Saint Lucia with a remarkable enthusiasm, surpassing any Italian festivities devoted to the same lady. One mandatory constituent in the celebrations is a saffron-flavoured bun, in Swedish called a lussekatt, a "Lucia cat". The shape of this bun might vary somewhat, but is always based on bread designs dating back to earlier Christmas celebrations in Sweden. A Swedish Traditional Recipe from The Santesson Family, www.santesson.com
Provided by Margareta
Categories Yeast Breads
Time 1h8m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
- Let the buns rest for a few minutes, covered by a piece of cloth.
- 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"Lucia cats" with a piece of cloth and let them rise for 40 minutes.
- Whip the egg together with a few grains of salt, and paint the"Lucia cats" with the mixture.
- Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.
ST LUCIA SAFFRON BUNS
Edd Kimber creates a version of Swedish sweet rolls. They're traditionally served in December but work well served at breakfast all year round
Provided by Edd Kimber
Categories Brunch
Time 55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Put the milk in a small pan and gently heat until it's steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.
- In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.
- Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls - this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6.
- When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.
Nutrition Facts : Calories 263 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
SAFFRON BUN
From Please to the Table. A large version of the buns commonly served in Sweden between Santa Lucia Day (Dec. 13) and Christmas, but lovely for any time for breakfast or afternoon tea.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the yeast, the 1 t sugar and the half and half. Let stand till foamy, about 5 minutes.
- gradually add half the flour to the yeast mixture, beating till smooth.
- place this sponge in a warm draft free place and let stand till bubbly and doubled in bulk, about 1 hour.
- in a second large bowl, beat the egg and egg yolks, 1/2 cup sugar, butter, saffron mixture and the vanilla and rum extracts with an electric beater till smooth.
- stir in the raisins and candied fruit into the sponge and then add the egg mixture.
- add the remaining flour, 1/2 cup at a time, mixing well after each addition, till you have a sticky dough.
- transfer the dough to a floured surface, sprinkle with additional flour and knead till you have a smooth, elastic dough, 5-8 minutes, adding more flour if necessary.
- place the dough in a large buttered bowl, turning it to coat with the butter.
- cover and set in a warm place till doubled in bulk, about 1 1/12 hours.
- on a large floured surface, roll the dough into a long cylinder about 3 inches thick and 36 inches long.
- place on a large buttered baking sheet and turn the ends in toward the center to form a large "pretzel." Cover and let stand for 40 minutes.
- preheat oven to 350.
- brush the dough with the egg wash and sprinkle with almonds, pressing them in slightly.
- bake in the middle of the oven till golden brown, about 45 minutes (I would start checking at about 30 minutes to be sure it doesn't over bake).
- remove from the oven and cool on a rack.
- allow to stand for 4-6 hours.
- serve sprinkled with confectioners' sugar.
Nutrition Facts : Calories 388.6, Fat 11.4, SaturatedFat 5.4, Cholesterol 91.5, Sodium 23.6, Carbohydrate 62.2, Fiber 2.5, Sugar 14.6, Protein 9.4
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