Classic Lussekatter
Köket.se- 40 pieces
- 1 hour 45 minutes
- 3 hours 45 minutes
Pastry chef Magnus Johansson shares his best recipe for saffron buns. Perfect for baking for Christmas coffee breaks, Saint Lucia celebrations, or mulled wine parties. This recipe is guaranteed to yield moist buns with a rich saffron flavor.
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0 VotesHere's how:
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1
Saffron
Mix the saffron with one part saffron, two parts sugar, and three parts vodka in a mortar. Let it sit overnight.
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2
Raisins
Soak the raisins in water, preferably overnight.
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3
Pre-dough
Make sure the yeast is at room temperature.
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4
Mix the milk, wheat flour, yeast, granulated sugar, and saffron in a food processor.
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5
Drive at a low speed for about 15 minutes.
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6
Cover the dough and let it rise for about 30 minutes.
Ingredients
Pre-dough
- 500 g milk, cold (max 15 degrees) [5 dl]
- 500 g special-purpose wheat flour [about 8 dl]
- 40 g yeast
- 210 g granulated sugar [just over 2 dl]
- 1 g saffron, ground and dissolved
- vodka (or cognac, a splash)
Add after the first fermentation
- 1 tsp salt
- 500 g special-purpose wheat flour [about 8 dl]
- 200 g butter, at room temperature
Brushing
1 egg, beaten
Garnish
raisins (preferably soaked overnight)
The recipe comes from
kronjast.se
