Difference between revisions of "Luciabullar"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Holiday Recipes|Holiday recipes]] |
[[Image:2005 baking of saffron buns 04.jpg|thumb|300px|Saffron buns]] | [[Image:2005 baking of saffron buns 04.jpg|thumb|300px|Saffron buns]] | ||
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==Ingredients== | ==Ingredients== | ||
| − | *½ tsp. crushed [[ | + | *½ tsp. crushed [[saffron|saffron]] threads (¼ tsp. powder) |
| − | *¾ c. (180ml) [[ | + | *¾ c. (180ml) [[Half and Half|half and half]], lukewarm...., half and half refers to a mixture of 50% milk and 50% cream. |
| − | *two pkgs. [[ | + | *two pkgs. [[yeast|yeast]] (4½ tsp.) dissolved in ¼ c. very warm (edit lukewarm) water |
*½ c. (120g) melted butter | *½ c. (120g) melted butter | ||
*two eggs, beaten | *two eggs, beaten | ||
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*one tsp. salt | *one tsp. salt | ||
*4-5 c. sifted flour | *4-5 c. sifted flour | ||
| − | *[[ | + | *[[Raisin|Raisins]] to decorate |
==Procedure== | ==Procedure== | ||
Revision as of 18:05, 5 April 2012
| Holiday recipes
Lussekatter (Saffron Buns) are served on St. Lucia Day (13 December) in Scandinavia.
Ingredients
- ½ tsp. crushed saffron threads (¼ tsp. powder)
- ¾ c. (180ml) half and half, lukewarm...., half and half refers to a mixture of 50% milk and 50% cream.
- two pkgs. yeast (4½ tsp.) dissolved in ¼ c. very warm (edit lukewarm) water
- ½ c. (120g) melted butter
- two eggs, beaten
- ¾ c. (180g) sugar
- one tsp. salt
- 4-5 c. sifted flour
- Raisins to decorate
Procedure
- Mix saffron in warm half and half and let stand while dissolving yeast in the water.
- Mix half of flour with other ingredients and beat until well blended.
- Add flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.
- Place dough in buttered bowl and let rise until double (1½ hours).
- Roll seven-inch-long sticks and form S-shaped buns with their ends curled in. Place a raisin in each curl.
- Place buns on buttered sheet, cover and let rise 45 minutes. Brush with beaten egg and bake at 375-400°F (190-200°C) for 10-15 minutes.
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Let the dough rise until double
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Brush with beaten egg
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Let the finished buns cool off
