ST LUCIA SAFFRON BUNS
Edd Kimber creates a version of Swedish sweet rolls. They're traditionally served in December but work well served at breakfast all year round
Provided by Edd Kimber
Categories Brunch
Time 55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Put the milk in a small pan and gently heat until it's steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.
- In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.
- Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls - this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6.
- When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.
Nutrition Facts : Calories 263 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
SWEDISH ST. LUCIA BUNS
Growing up with a Swedish mom, we had these St. Lucia buns every December 13th.
Provided by katrinkajo
Categories Bread Quick Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 12
Steps:
- Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
- Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
- Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
- Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
- Combine egg yolk and water in a bowl with a whisk. Brush over buns.
- Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
- Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 33.2 g, Cholesterol 35 mg, Fat 5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 135.7 mg, Sugar 7.1 g
SWEDISH SAFFRON BUNS (ST. LUCIA BUNS)
They're called Lussekatter in Sweden. They're made for St. Lucia Day (Dec. 13) to commemorate the day St. Lucy was martyred in 304 AD for feeding Christians who were hiding in dark catacombs, using only a candle-lit wreath for light. They're most associated with Sweden, but they're also common in Norway, Finland, Denmark, and Iceland (and other parts of Europe as well). St. Lucia celebrations usually include a procession of young girls in dresses, each carrying a candle. The girl chosen to represent St. Lucia wears a crown of lit candles and carries a golden, saffron-scented St. Lucia Bun.
Provided by Vickie Parks @Northwestgal
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- Crumble the saffron into the brandy (or cognac), and let sit for at least 20 minutes, or longer if possible (you can do this up to 24 hours in advance).
- In a saucepan, scald milk but over medium-low heat until it coats the back of a spoon with a thin milky residue, but DO NOT BOIL. Mix the scalded milk with the butter, sugar and salt in a large mixing bowl. Let cool to lukewarm.
- Add yeast and let it rest for 10 minutes.
- Add saffron (with the brandy or cognac), and stir well. Mix in half of the flour and egg, and mix until well combined. Stir in the rest of the flour until a soft dough forms. Cover and allow to sit in a warm place until puffy but not quite doubled (about 60 to 90 minutes).
- Divide the dough into 12 equal portions, each about the size of an egg. Roll each portion into a 5-inch long rope. Cover and let rest 10 minutes.
- Roll each rope again to double the length to about 10 to 12 inches long. Curl the ends in opposite directions, to form a tight S-shaped figure. Tuck a raisin in the center of each curve at each end.
- Transfer rolls to a lightly greased baking sheet, about 2 inches apart. Cover again, and let rise in a warm place for about 60 to 90 minutes.
- Preheat oven to 400°F.
- Whisk together the egg yolk and water in a small bowl. Brush the egg wash over each of the buns to achieve a glistening golden finish during baking. Sprinkle coarse sugar on top of the buns, for a little added sweetness.
- Place baking sheet in oven and bake for 10 to 11 minutes or until lightly browned. Let cool in pan for about 5 minutes before eating.
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- Start by grounding your saffron together with the sugar, using a mortar and pestle or a bowl and a spoon. Then mix with the rum and let sit for at least 30 minutes.
- Crumble the yeast into a large bowl. Add milk, mix, then add in room temperature butter in pieces and mix again, trying to mash up the butter pieces a bit as you go.
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