Lussekatter (St. Lucia Saffron Buns)




Ingredients

  • 2 packages active dry yeast
  • ½ cup warm water
  • ⅔ cup lukewarm milk
  • ½ cup sugar
  • ½ cup margarine, softened
  • 2 eggs
  • ½ teaspoon cardamom, ground
  • 1 teaspoon salt
  • ½ teaspoon powdered saffron
  • 5 to 5½ cups flour
  • ½ cup raisins
  • Margarine, softened
  • 1 egg, slightly beaten
  • 1 Tablespoon water
  • 2 Tablespoons sugar

Procedure

  1. Dissolve the yeast in warm water.
  2. Stir in the milk, ½ cup sugar, ½ cup margarine, 2 eggs, cardamom, salt, saffron, and 3 cups of the flour. Beat until smooth.
  3. Stir in enough of remaining flour to make dough easy to handle.
  4. Turn dough onto lightly floured surface; knead until smooth (about 8 minutes).
  5. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
  6. Punch down on dough; divide into 24 parts.
  7. Preheat oven to 350°F.
  8. Shape each piece into rope, and form an S-shape, tucking the ends into a coil.
  9. Place a raisin in the center of each end coil. Place rolls on greased cookie sheet.
  10. Brush the tops lightly with margarine and let rise until doubled (about 30 minutes).
  11. Mix 1 egg and 1 Tablespoon water and brush the buns lightly. Sprinkle with 2 Tablespoons of sugar.
  12. Bake for 15–20 minutes.
Makes 24 buns.

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