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SAFFRON BUNS
TOTAL TIME: 2H
Lussekatter, also known as saffron buns, are a beloved tradition during the holiday season in Sweden, especially around Lucia Day on December 13th. These golden-hued, aromatic treats hold a special place in Swedish culture and cuisine. Saffron buns they also symbolise light in the midst of darkness, which is especially meaningful during the long, dark Scandinavian winters. Whether enjoyed with a cup of mulled wine or a coffee, Saffron buns are a cherished part of the country's culinary heritage, invoking feelings of togetherness, tradition.
1. MIX THE INGREDIENTS
When adding the ingredients, ensure that the milk is lukewarm when mixed with the yeast, but not warmer than that. You can check the temperature by placing your finger in the milk. If it feels room temperature and not hot, it is at the desired temperature. Add the butter last to get a more elastic dough.
2. DO A GLUTEN TEST
Knead the dough for a good 10 min to make sure gluten threads has formed. To ensure that the dough has achieved the desired consistency and the gluten strands have developed properly, do a gluten test. Take a small portion of the dough and gently stretch it. The dough should exhibit elasticity, appearing thin and fine. You should be able to pull the dough without it breaking. If the dough does break, it indicates that further development is needed. Place the dough back in the mixer (or by hand) and work it for an additional minute to enhance gluten formation.
3. SHAPE THE SAFFRON BUNS TO 'S'
Spread some flour from bag e on the kitchen bench and place the dough on it. Divide the dough into 25 equal-sized pieces and roll them into balls, then cover them with a tea towel. Next, take out one piece and roll it out into a snake about 30cm long. Curl the ends in opposite directions, forming an 'S' shape with spirals at each end. Repeat this process with the rest of the balls.
4. LET THE BUNS REST & RISE
Cover the buns with a clean tea towel and and place them in the cold oven. Next, put a cup of boiling water in the oven. Allow them to rise for 1-2 hours. The rising time may vary depending on the temperature in your kitchen. Warmer temperatures will require a shorter rise, while cooler temperatures may require a bit more time. The buns are ready when they have nearly doubled in size.
5. BAKE
Whisk the egg with a little water and a pinch of salt to ensure the egg dissolves smoothly, preventing any lumps on our buns. Lightly brush the buns with the egg mixture, taking care not to apply too much pressure. Put to raisins on each bun. The raisins should be put in the middle of the curls.
Place the buns in the middle of a conventional oven at 200°C or a fan-forced oven at 180°C. Bake for 10-15 minutes or until the buns turn light golden in color. Remember to monitor the buns closely to prevent them from burning.
6. GLAZE BUNS WITH SUGAR SYRUP
If you don't mind the buns getting a little sweeter and want them to last longer with a nice shine, then you should brush them with some sugar syrup after they have been in the oven. This will help capture the moisture of the buns, keeping them nice and soft for a longer period.
Sugar Syrup:
Mix 40g of water with 30g of sugar, and heat it up in the microwave or in a pot on the stove until the sugar crystals dissolve and then it's ready to use!