Difference between revisions of "Luciabullar"
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'''Lussekatter''' ('''Saffron Buns''') are served on [[w:St. Lucia Day|St. Lucia Day]] (13 December) in Scandinavia. | '''Lussekatter''' ('''Saffron Buns''') are served on [[w:St. Lucia Day|St. Lucia Day]] (13 December) in Scandinavia. | ||
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==References== | ==References== | ||
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| − | [[Category:Bread | + | [[Category:Bread Recipes|{{PAGENAME}}]] |
| − | [[Category:Saffron | + | [[Category:Saffron Recipes|{{PAGENAME}}]] |
| − | [[Category:Holiday | + | [[Category:Holiday Recipes|{{PAGENAME}}]] |
[[Category:Swedish cuisine]] | [[Category:Swedish cuisine]] | ||
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[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
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Latest revision as of 07:09, 15 September 2012
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
