Sweet Saffron Buns 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.

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:

• Bloom the yeast: Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.

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 BUNS (LUSSEKATTER)

Steps:

• Spread the saffron on a small cookie sheet and bake at 275°F for 10 minutes, watching it carefully. It's done when its color has darkened and is brittle.
• Pour the saffron into a small bowl and rub the threads between your fingertips to crush them into smaller pieces. Pour 3 tablespoons of boiling water on top, stir, and let the mixture sit for at least 30 minutes. The water will turn a dark orange-red.
• Melt the butter in a small saucepan over medium heat, then add the milk and heat the mixture until it reaches 115°F on a digital thermometer.
• Put the flour in a large bowl and add the salt and yeast on opposite sides. Stir in each one with your finger, then mix in the sugar.
• Add the egg and mascarpone to the bowl, then dump in the infused saffron liquid and half of the milk mixture.
• Stir the dough together with your hand until all the flour has been picked up from the bowl. Add more of the milk-butter mixture as needed to create a soft, slightly sticky dough.
• Turn out the dough onto a floured surface and need for about 10-15 minutes, until the dough is smooth, glossy, and no longer sticky. The dough should also pass the windowpane test. Break off a lump of dough and stretch it as thin as you can; if it can be translucent without tearing, the dough is kneaded enough. If not, knead for a minute longer and check again.
• Shape the dough into a ball, place in a lightly buttered bowl, and cover tightly with plastic wrap. Let the dough prove for about 1 1/2 to 2 hours, until at least doubled in size.
• Line two 11x17-inch cookie sheets with parchment paper.
• Once the dough has proved, turn it out onto a large work surface and punch it down all over to knock out any pockets of gas. Divide the dough into 12 equal pieces with a bench scraper, using a kitchen scale to make sure each piece weighs the same amount.
• Roll each piece of dough into a 16-inch rope with the palms of your hands. Spread your fingers apart as you roll to get a thinner rope. If the dough isn't rolling easily, let it rest for a minute, then try again.
• Shape: Twist or curl the ropes into various shapes, like the Christmas cat, baby Jesus, cross, oxen, ram's horns, or priest's hair. For the cat, curl the ends of the rope in opposite directions to make an S shape. For Baby Jesus, fold the rope in half and twist the ends together. For the cross, roll the rope extra long. Fold rope in half to create a loop at the top, then create a loop on each side with each side of the rope. Twist the remaining ends together to form the base of the cross. For the oxen, curl the ends of the rope towards each other. For ram's horns, curl the ends of the rope away from each other. Make a downward point in the uncurled part in the center to create the head. For the priest's hair, cut the rope into three pieces and fold one piece in half, curling the ends upwards slightly. Place the other two strands above the bottom piece, curling their ends likewise.
• Place the shapes on the trays, spacing them as far apart as possible. Cover with plastic wrap and let them prove for 30-45 minutes, until the dough springs back when lightly pressed with a fingertip.
• About 30 minutes before they are done proving, preheat the oven to 375°F.
• Break up the two egg yolks with a splash of water to thin them, then brush the mixture all over the risen dough. Place a raisin inside each curl of dough.
• Bake at 375°F for 18-20 minutes, until the lussekatter are well risen and a rich golden brown. Watch them to make sure they aren't getting too dark.
• Transfer them to cool completely on wire racks.
• Serve the buns with salted butter and a hot cup of coffee.
• Freeze leftovers within 24 hours of baking for best freshness. Defrost in the microwave or at room temperature, then enjoy. Do not refrigerate, as it will make them go stale.

SWEET SAFFRON BUNS

Steps:

• Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
• Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
• Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
• Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
• Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
• Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
• Bake in the preheated oven until golden, about 30 minutes.