I savour Christmas baking thence much , but this twelvemonth , at that spot hasn't genuinely been much fourth dimension for it. So far.
These are a must for me though , no thing how busy I am , I e'er uncovering the fourth dimension to brand these in addition to popular them inwards my freezer. I genuinely simply realized at that spot are exclusively 2 left inwards there.. I demand to brand some other batch. I by in addition to large uncovering most types of Christmas candy likewise sweetness anyway , I hateful I adore caramels but I simply can't grip the sweetness. These Lussekatter though , are simply perfectly sweet. I adore them.
BUTTERMILK SAFFRON BUNS
OR LUSSEKATTER
Makes nineteen buns
If the buns get-go feeling dry out , reheat them slightly inwards the oven or inwards the microwave in addition to they'll drib dead moist in addition to delicious again!
You tin easily double this batch in addition to freeze the leftovers.
INGREDIENTS
1/2 g saffron (1 envelope)
1 tbsp granulated sugar
1 tbsp cognac or vodka
25 g fresh yeast
2/3 loving cup buttermilk (regular milk industrial plant too)
1/3 loving cup + 1 1/2 tbsp heavy cream
1 large egg
1/3 loving cup + 1 1/2 tbsp (90 g) granulated sugar
100 g (1 scant stick) salted softened butter
iii cups + iii tbsp (450 g) all usage flour
1/2 tsp common salt (I usage flaky body of body of water common salt which I grind slightly inwards a pestle & mortar earlier measuring)
virtually forty raisins
plenty glögg or H2O to encompass the raisins
EGG WASH
1 egg
pinch of common salt
1 tbsp heavy cream
METHOD
1. Grind saffron in addition to 1 tbsp granulated saccharide inwards a pestle in addition to mortar. Put inwards a modest bowl in addition to mix amongst cognac or vodka. This mixture tin live prepared upwardly to ane calendar month ahead for to a greater extent than season , but virtually xx minutes earlier starting the dough industrial plant too.
2. Crumble the yeast into a large bowl.
3. Put buttermilk in addition to cream inwards a saucepan in addition to oestrus until some 37°C (98.5F) Add a piffling of the liquid to the yeast in addition to stir until it has dissolved , in addition to thence add together the residue of the liquid , the saffron mix , the egg in addition to saccharide in addition to stir until saccharide is dissolved.
4. Slowly add together one-half of the flour piece working the dough amongst a dough claw inwards a stand upwardly mixer. You tin of course of didactics also run the dough past times mitt but it volition lead maintain longer. Add the common salt in addition to the butter in addition to run until incorporated into the dough.
5. Add the residue of the flour (or as much as needed) in addition to run across a really polish dough , virtually 10-15 minutes on depression past times machine. The dough should live really elastic , polish in addition to mucilaginous to the touching on - if yous alternative upwardly a slice in addition to line it apart it shouldn't snap immediately.
6. Leave the dough to ascension , covered amongst a stuff , for 60-90 minutes or until doubled inwards size. Meanwhile , pose the raisins inwards a bowl in addition to encompass them amongst glögg or water. This is done to non dry out out the buns.
7. Now it's fourth dimension to shape lussekatter! Divide the dough into every bit large portions (I used 50 g of dough for each bun) in addition to shape each bun similar an "S". The flim-flam is to curlicue them out genuinely long to brand them extra swirly. Prepare 2 baking sheets amongst baking paper. Transfer buns to baking sheets. Leave some infinite betwixt them as they volition ascension fifty-fifty more. Put 2 raisins inwards each bun (as pictured).
8. Cover the buns amongst build clean kitchen towels in addition to move out to ascension for 45 minutes. Preheat oven to 250°C (480F).
9. Brush buns amongst egg wash. Bake at 250°C (480F) for virtually 5-8 minutes or until golden dark-brown , depending on the size of the buns.
10. Let cool nether a build clean kitchen towel.
Enjoy! Remember to freeze leftovers forthwith in ane lawsuit cool or they volition drib dead dry out really fast.
LUSSEKATTER MED KÄRNMJÖLK
cirka nineteen mindre bullar
INGREDIENSER
1/2 g saffran (1 kuvert)
1 msk strösocker
1 msk konjak eller vodka
25 g jäst
1 1/2 dl kärnmjölk (vanlig mjölk går också bra)
1 dl vispgrädde
1 stort ägg
1 dl (90 g) strösocker
100 g mjukt smör
vii 1/2 dl (450 g) vetemjöl
1/2 tsk common salt (jag använder flingsalt som jag mortlar lite lätt innan jag mäter upp det , använder du vanligt bordssalt bör du minska saltet en aning)
ungefär forty russin
glögg eller vatten
1 ägg
en nypa salt
1 msk vispgrädde
1. Mortla saffran och socker. Lägg över i en liten skål och blanda med konjak eller vodka. Detta kan förberedas upp till en månad före men xx minuter går fint det också.
2. Smula jästen i en stor bunke. Värm kärnmjölk och vispgrädde i en kastrull till fingervärme (37°C). Häll lite av vätskan över jästen och rör om tills jästen lösts upp. Häll på resten av vätskan , ägg , socker och saffransblandningen. Rör om tills sockret lösts upp.
3. Tillsätt hälften av mjölet och arbeta i maskin med degkrok eller för mitt med en träsked. Tillsätt smöret i klickar och sedan saltet.
4. Tillsätt resten av mjölet och arbeta till en rejält smidig och elastisk deg , cirka 10-15 minuter med maskin eller xxx minuter för mitt på bakbord. Täck över skålen med en ren kökshandduk och låt jäsa i 60-90 minuter eller tills degen dubblats i storlek. Under tiden kan du lägga russinen i en skål och täcka med antingen glögg eller vatten.
5. Knåda degen lite lätt och forma sedan till lussekatter (jag använde 50 g deg per bulle) och lägg dem på två plåtar med bakplåtspapper. Dekorera med russin , täck över plåtarna med rena kökshanddukar och låt jäsa 45 minuter. Värm ugnen till 250°C.
6. Pensla bullarna med ett ägg uppvispat med en nypa common salt och grädde.
7. Grädda bullarna 5-8 minuter tills de blivit gyllenbruna. Låt svalna nether en ren kökshandduk.
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