Difference between revisions of "Luciabullar"
RealRecipes (talk | contribs) m (Text replace - "[[Category:" to "<!-- Admin --> [[Category:") |
RealRecipes (talk | contribs) |
||
| (9 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | {{ | + | {{recipesummary|Image=[[Image:2005 baking of saffron buns 04.jpg|thumb|350px|Saffron buns]]}} |
| − | [[Image:2005 baking of saffron buns 04.jpg|thumb| | ||
'''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. | ||
| Line 6: | Line 5: | ||
==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 | ||
| Line 14: | Line 13: | ||
*one tsp. salt | *one tsp. salt | ||
*4-5 c. sifted flour | *4-5 c. sifted flour | ||
| − | *[[ | + | *[[Raisin|Raisins]] to decorate |
==Procedure== | ==Procedure== | ||
| Line 33: | Line 32: | ||
*[http://www.flickr.com/photos/tomhe/sets/72057594122213908/ Photos of baking saffron buns] | *[http://www.flickr.com/photos/tomhe/sets/72057594122213908/ Photos of baking saffron buns] | ||
| − | < | + | ==References== |
| − | [[Category:Bread | + | <references/> |
| − | + | [[Category:Bread Recipes|{{PAGENAME}}]] | |
| − | [[Category:Saffron | + | [[Category:Saffron Recipes|{{PAGENAME}}]] |
| − | + | [[Category:Holiday Recipes|{{PAGENAME}}]] | |
| − | [[Category:Holiday | + | [[Category:Swedish cuisine]] |
| − | |||
| − | [[Category:Swedish | ||
| − | |||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
| − | |||
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.
-
Let the dough rise until double
-
Brush with beaten egg
-
Let the finished buns cool off
