Lussekatter (saffron bun)
Lussekatter (saffron bun)
Ingredients
- 25 g fresh yeast
- 85 g unsalted butter
- 0.5 g saffron
- 250 g milk
- 1 dl granulated sugar
- 1 ml salt
- 430-450 g all purpose flour
- 1 egg
- 30 raisins
Instructions
- If the saffron is not already grinded. Grind the saffron threads in a mortal.
- Crumble the fresh yeast into a big mixing bowl.
- In a separate medium sized bowl, melt the butter.
- Add saffron to the melted butter and stir.
- Add milk to the melted butter and stir.
- Microwave the liquid until it reached room temperature (37 C) and stir.
- Pour the liquid into the big mixing bowl and stir until the yeast has dissolved.
- Add sugar and salt and stir.
- Add flour and knead the dough by machine for about 5 min or by hand for 10 min. I recommend using a machine since the dough will be quite sticky.
- Cover the bowl and let it rest for 35 min.
- Transfer the dough onto a lightly floured surface and make 15 lussekatter.
- Place the lussekatter on a baking sheet, cover and let them rest for 35 min.
- Meanwhile, soak the raisins in hot water.
- Preheat the oven to 200 C.
- Brush the lussekatter with a whisked egg and push in the raisins.
- Bake the lussekatter in the middle of the oven for about 8-9 min.
- Let cool for a few min and enjoy!