Swedish Saffron Buns (saffransbrod)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swedish | Bread | 12 | Servings |
INGREDIENTS
| 1/2 | t | Dried saffron threads |
| 1 | c | Half and half |
| 2 | Envelopes dry yeast | |
| 1/4 | c | Lukewarm water |
| 1 | T | Sugar |
| 1/3 | c | Sugar |
| 1 | t | Salt |
| 1/3 | c | Unsalted butter |
| 1 | Egg, beaten | |
| 4 | c | Sifted flour, or as needed |
| 1 | Egg yolk beaten with 1 tbl. | |
| milk | ||
| 1 | Egg white, beaten | |
| Raisins or currants, for | ||
| decorations | ||
| Lump sugar, crushed | ||
| Grated blanched almonds |
INSTRUCTIONS
From: nuzzo@ben.dev.upenn.edu (Maryanne Nuzzo) Date: 22 Dec 1995
11:43:01 -0700 Crush dry saffron to a fine powder and steep in 1 or 2
tablespoons luwarm half and half for 10 inutes. Sprinkle yeast into
1/4 cup lukewarm water, add 1 tablespoon sugar, cover lightly and set
aside in a warm place for 5 to 10 minutes, or until foamy. Scald
remaining half and half and add 1/3 cup of sugar, salt and butter, and
stir until butter melts. Cool to lukewarm. Add to yeast mixture along
with strained saffron milk (if you are sure all saffron is dissolved,
straining is unnecessary) and 1 beaten egg. Mix well. Gradually stir
in flour until mixture is smooth and not sticky, but still soft and
pliable. Knead for 10 minutes, or until shiny and elastic. Place in a
lightly floured bowl, dust top of dough with flour, cover loosely and
set to rise in draft-free corner until double in bulk - about 1 1/2
hours. Punch dough down and knead for 2 or 3 minutes. Shape into forms
("cats" are below; sorry I can't show you the drawings in the book) -
Let rise 30 minutes and bake in preheated 400 F oven for 10 minutes.
Reduce heat to 350 F and bake 30 minutes more, or until golden brown.
Lussekatter - Lucia Cats: Pinch off small bits of dough and roll into
sausage shapes 5-7 inches long. Place these strips together in pairs,
pinching centers to join them and coiling four ends out. Brush with
egg yolk glaze and bake. Using a little egg white, stick a raisin or
currant in the center of each coil of the hot buns. REC.FOOD.RECIPES
ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“He who kneels before God can stand before anyone.”
Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 44.2mg
Sodium: 207.2mg
Potassium: 60.3mg
Carbohydrates: 38.6g
Fiber: 1.1g
Sugar: 6.8g
Protein: 5.4g