Saffron Buns For St Lucia Day Recipes

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.

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.

LUSSEKATTER

Steps:

• Start by grounding saffron and sugar with a mortar and pestle, or a bowl and a spoon. Then mix with the rum and set aside for at least 30 minutes.
• Crumble the yeast into a large bowl. Add milk, mix, then add in room temperature butter in pieces and mix again, trying to mash up the butter pieces a bit as you go.
• Mix in sugar and the saffron mixed with sugar and rum. Add a little water to the bowl or glass that held the saffron mix, swoosh it around, and pour in to make sure you get as much of the saffron flavor as possible. Then mix.
• Start adding the flour. Add a bit at a time until it is all mixed in. When it's getting hard using a spoon to mix, start using your hands instead.
• When all the flour is added, start kneading the dough. Knead for at least 10 minutes, or longer if you can. When done it should come away easily from the sides of the bowl. Do not add more flour! If it's too sticky, you just haven't kneaded enough. Once done, cover with a kitchen towel and set aside to rise for 60 minutes.
• After 60 minutes, check to see if the dough has risen sufficiently. It should be about double in size. If not, let it rest a bit longer.
• When the dough has risen, place a piece of parchment paper on top of an oven tray. Spread a little flour on a clean surface and take a small piece of dough - enough for one Lussekatt. Roll it out into a 20 cm/7-8'' long snake shape and roll the edges in to create the classic Lussekatt shape (see pictures and detailed instructions in post). Then place on the parchment paper, taking care to space them out so that they have room to rise about 50% more. Continue until you've created all the Lussekatts.
• Drain the raisins and place two in each Lussekatt, one at the middle of each spiral. Then cover with a kitchen towel and set aside for 30 minutes.
• Preheat your oven to 400°F (200°C).
• When the Lussekatter have risen by 50%, mix together your egg and remove the kitchen towel. Brush the Lussekatter with the egg.
• Bake in the middle of the oven for 8 minutes, until golden, then remove and place on a cooling rack or kitchen towel to cool. Cover with a kitchen towel. Repeat until you've baked all your Lussekatter.

ST. LUCIA SAFFRON BUNS

Steps:

• In a small saucepan over medium heat, heat the milk and saffron until milk is steaming, stirring occasionally and being careful not to let the milk boil over. When milk starts to bubble, remove from heat, strain out the saffron threads, and allow to cool for 10 minutes.
• When milk is cool but still warm to the touch, pour it into a large bowl or the bowl of a stand mixer fitted with the dough hook. Add the yeast, mix with a fork, and allow the yeast to activate for 5-10 minutes.
• When the yeast has activated, whisk in the melted butter, sugar, eggs, and salt. Whisk until everything is completely combined.
• Turn the mixer on low (or mix with a wooden spoon) and start adding the flour. Continue to mix until a soft dough forms and pulls away from the sides of the bowl. If dough is too sticky, add more flour 2 Tablespoons at a time until dough resembles PlayDoh and snaps when you pull it apart.
• Pour the dough out onto a lightly floured surface and knead by hand a few times. Spray your bowl with non-stick spray and place the dough ball into the bottom of the bowl. Flip the dough ball over to coat the top, and then cover the bowl with a lid or towel and place in a warm environment. I like to heat my oven to 200ºF (93ºC), turn it off, then leave the door cracked with the bowl inside. Allow dough to rise until double in size, about 1 hour.
• After dough has doubled, punch down the dough and turn out onto a lightly floured surface. Divide dough into 12 equal pieces (I like to use a kitchen scale here), then roll each piece of dough into a 15" log. Allow logs to rest about 10 minutes before shaping into buns.
• Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Shape each log into an "S" shape: grab each end of the log and turn counter-clockwise toward the center. Place each shaped bun onto prepared baking sheet, 6 to each sheet. Allow to rise another 30 minutes.
• When you are ready to bake the buns, place the oven rack in the center position and preheat to 375ºF (191ºC).
• Brush each bun with the egg wash and sprinkle with pearl sugar, if using. Bake the buns for 20-22 minutes or until buns are lightly browned on the tops. Remove from oven and allow to cool for 10 minutes before serving. Store leftovers covered at room temperature up to 5 days. Buns freeze well, up to 2 months. Thaw at room temperature and warm to serve.

ST. LUCIA BUNS (LUSSEKATTER)

Steps:

• Gather the ingredients.
• Crumble the saffron threads into the melted butter. Let stand for 30 minutes to 1 hour to infuse the butter with the saffron.
• In a medium saucepan over medium heat, warm the milk until it reaches the scalding point, or when small bubbles form all over the surface. Turn off the heat and stir in the melted butter, sugar, and salt. Pour the mixture into large mixing bowl and cool until cool to touch but still warm. Stir in the yeast and let stand for 10 minutes.
• Mix 3 1/2 cups flour into the liquid to blend and then stir in the 2 beaten eggs. Add enough of the remaining flour to form a soft dough (the dough should pull away from the sides of the bowl), without adding too much flour and drying out the dough.
• Transfer the dough to a large greased bowl and turn to evenly coat the surface of the dough. Cover with a clean towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
• Punch down the risen dough and lightly knead 2 or 3 times on a floured surface. Pinch off small handfuls of dough, about 2 1/4 inches in diameter, and roll into ropes or "snakes," about 3/4-inch in diameter. Shape the snakes into "S"-shaped buns or other desired shapes. Place on a lightly greased baking sheet, cover with the towel and let rise again until doubled in volume, about 1 hour.
• Preheat the oven to 375 F.
• Brush the eggs with the remaining egg white and then decorate the buns with the raisins. Transfer to the oven and bake until golden brown, about 15 minutes.
• Serve and enjoy.

SAFFRON BUNS FOR ST. LUCIA DAY

Steps:

• 1. Heat the milk in a small saucepan just until warm and remove from heat. 2. Combine 1/4 cup of the milk, the yeast, and a pinch of the sugar in a small bowl and let sit for 10 minutes, or until bubbly. 3. Combine another 2 tablespoons of the milk, the brandy, 1 teaspoon of the sugar, and the saffron in a small bowl, stirring to dissolve the sugar. Set the remaining milk aside. 4. In a large bowl, whisk together 4 cups of the flour, the remaining sugar, the cardamom, and salt. 5. Make a well in the center and pour in the yeast mixture, the dissolved saffron, and the remaining milk. Stir with a wooden spoon, gradually adding more flour as necessary, until a soft dough forms. 6. Turn the dough out onto a lightly floured surface and knead, adding just a little more flour if necessary, for 10 to 15 minutes, until the dough is smooth, shiny , and elastic. 7. Knead in the raisins. Shape the dough into a ball. Put it in a large, lightly oiled bowl, turning to coat, and cover with a kitchen towel. Let rise in a warm place for 30 minutes, or until doubled in bulk. 8. Line a baking sheet with parchment paper. Punch down the dough and transfer it to a lightly floured surface. 9. Shape the dough into a log and divide it into 12 equal pieces. 10. Roll each piece into an 8-inch log then twist ends of dough in opposite directions to form a figure eight. Place 1 raisin in center of each end and place the rolls about 2 inches apart on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes, or until almost doubled in size. 11. Preheat the oven to 375 degrees F. Bake the rolls for 30 minutes, or until the bottom of a roll sounds hollow when rapped with your knuckles. 12. Remove from the oven and brush the tops of the rolls with the egg wash. Let cool on a rack and enjoy.

LUSSEKATTER - SANTA LUCIA SAFFRON BUNS (ST LUCIA BREAD ROLLS)

Steps:

• Butter a large baking sheet, you may need two and soak the saffron threads in the milk.
• Combine the flour, yeast, salt, sugar and cardamom seeds in a large bowl and then make a well in the centre and add the saffron milk, beaten large egg and melted butter.
• Stir and then start to bring it all together like bread dough before turning it out onto a floured board and kneading for 10 to 15 minutes until smooth and elastic.
• Put the dough back into a bowl, cover with a clean tea cloth and allow it to prove in warm place until it has doubled in size, for about 1 hour.
• Pre-heat oven to 200C/400F/Gas mark 7.
• Placed the dough on a floured board, knock it back and divide it into 12 equal size pieces. Take each piece in turn and roll it out into a long strip, before twisting it into an "S" shape very tightly. Place the shaped buns onto the prepared baking sheet/s and cover them with a clean teacloth - allow them to rise for between 30 and 45 minutes in a warm place.
• Once they have risen, brush the tops with a beaten egg and then push a raisin into the centre of each scroll - 2 raisins per bun - see photos.
• Bake them for 15 to 20 minutes in a preheated oven until they are dark golden brown and sound hollow when tapped underneath.
• Allow them to cool on a wire rack before serving.
• Best eaten on the same day, but they can be frozen.