Saffron Buns Lussekatter Food

SAINT LUCIA BUNS - LUSSEKATTER - SAFFRON BUNS

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.

SAFFRON BUNS - (LUSSEKATTER)

Steps:

• These ingredients are the same as for cinnamon rolls, follow the same directions.
• Add the saffron to the liquid and mix.
• Add the egg as the dough is kneaded.
• Take a piece of dough; roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long.
• Roll up both ends in opposite circles until they meet about midway.
• Place a raisin into the center of each circle.
• Let the "lussekatt"'s rise about 30-40 min in a nondrafty area.
• My grandmother always put a warm towel over the dough to help it to rise faster.
• Baste with whipped egg.
• Bake in 420-440 °F (200-225 °C), or until golden brown.
• Not sure how many this will serve, grandmothers recipes never had that information written down.

SAFFRON BUNS (LUSSEKATTER)

Steps:

• The ingredients are the same as for cinnamon rolls, follow the same directions.
• Add the saffron to the liquid and mix.
• Add the egg as the dough is kneaded.
• Take a piece of dough, roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long.
• Roll up both ends in opposite circles until they meet about midway.
• Place a raisin into the center of each circle.
• This is called a"lussekatt".
• Let the"lussekatt"'s rise about 30-40 min in a nondrafty environment.
• Baste with whipped egg and bake in 420-440 °F (200-225 °C), or until golden.

SAFFRON BUNS

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!