Saint Lucia Buns Lussekatter Saffron Buns 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.

ST LUCIA SAFFRON BUNS

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.

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.

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.