Lussekatter (Saffron Buns)
December 14, 2015
- Prep: 40 mins
- Cook: 10 mins
- Yields: 40 Buns
1In a medium bowl, add the melted butter, saffron, milk, and cream, and heat until a little warm to the touch.
2In a large bowl, put the yeast with a little of the mixture, and stir until the liquid has dissolved.
3Add the rest of the mixture.
4Add 1 egg, the sugar, and salt, stir until well mixed.
5Add most of the flour, keeping a little for later, and work into a smooth dough. Knead the dough until it is a little sticky.
6Cover and let rise for about [/timer]1 hour[/timer], doubling in size.
7Divide the dough into 40 equal parts, rolling them into long "log" like shapes, and curling the ends to form "S" shapes.
8Place the buns onto a parchment paper lined baking sheet, cover, and let rise for another 45 minutes.
9Preheat oven to 250°C.
10Beat the remaining egg, and brush each bun with the egg wash, and place two raisins in the centers of the "S" spirals.
11Bake for 10 minutes.