|Hannibal the Cat laying among the Christmas cards|
In Denmark we do not have specific food, which we will eat in order to celebrate the Lucia Day, but this they have in Sweden, where I have locate this recipe on Lucia buns / lussekatter on a Swedish blog called Anne´s Food. So I have bake these Lucia buns following her recipe. And when I saw, that these buns contained saffron, I knew, that I needed to make them, as I have an addiction to saffron.
These buns taste fantastic with this combination of butter and saffron.
- 40 g yeast
- 200 g milk, full-fat with 3.5% fat
- 50 g full-fat whipping cream, 38% fat
- 100 g butter
- 0,5-0.75 g saffron
- 100 g sugar
- ½ teaspoon salt
- ½ egg, beaten
- 500 g wheat flour
- ½ egg, beaten
- Crumble the yeast in a mixing bowl.
- Meanwhile melt the butter in a cooking pot, when add the milk and cream to the melted butter. Heat up to 37'C and not higher, as higher temperature will kill the yeast.
- Add the butter-milk-cream mass into the mixing bowl, stir until you have dissolved the yeast.
- Place the saffron together 1 teaspoon sugar in a mortar and mix it well. Add it into the liquid in the mixing bowl.
- Add sugar, salt, the beaten egg and the flour into the mixing bowl. Work into a silky dough, the dough is very, very sticky and moist in the beginning, but it only takes a little kneading to change the texture of it. I always knead on time, 10 minutes, so I am sure, that the dough it needed enough.
- Let the dough rest/raise warm for 45 minutes.
- Heat up the (conventional) oven to 200'C.
- Divide the dough into 10 equal portions, I always a kitchen scale for this purpose in order to ensure equal baking of the buns.
- The traditional Swedish shape of Lucia buns apparently is like a S-shape with a raisin placed in the middle of the swirls on each side.
- Place the buns a baking tray covered with baking paper.
- Let the Lucia buns raise for another 15 minutes.
- Bake the buns at 200'C for 15-20 minutes.
- Enjoy the Lucia buns together with a nice cup of home-made Christmas Tea