ST LUCIA SAFFRON BUNS
Edd Kimber creates a version of Swedish sweet rolls. They're traditionally served in December but work well served at breakfast all year round
Provided by Edd Kimber
Categories Brunch
Time 55m
Yield Makes 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
SWEDISH SAFFRON BUNS (LUSSEBULLAR) RECIPE BY TASTY
Here's what you need: milk, sugar, saffron thread, active dry yeast, all-purpose flour, kosher salt, ground cardamom, large eggs, sour cream, unsalted butter, raisin
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 346 calories, Carbohydrate 52 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 8 grams
ST. LUCIA BUNS
These saffron-hued sweet buns, called Lussebullar, are a staple of the Swedish tradition of St. Lucia's Day, a winter-solstice celebration. The recipe is from Jennifer Jansch, whose children serve their parents the buns every Dec. 13, when the holiday is observed.
Provided by Sam Sifton
Categories breads, side dish
Time 1h30m
Yield 30 buns.
Number Of Ingredients 9
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.
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