Swedish Saffron Buns Food

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!

SWEDISH SAFFRON BUNS

Steps:

• Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
• Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
• Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
• Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

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.

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.

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.

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.