Swedish Saffron Buns
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g yeast
- 500 ml milk
- 200 g butter
- 2 egg (s)
- 1 teaspoon salt
- 200 g suar
- 0.5 teaspoon ½ saffron, ground
- 50 g almond (s), peeled, chopped
- 1 kg flour
- Raisins, for decoration
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a bowl and mix with some cold milk. Whisk and add an egg.
- Melt the butter in a small saucepan, add the rest of the milk and heat until the liquid is lukewarm. It is very important that the liquid is not too cold or too hot. Pour the liquid over the yeast. Add salt, sugar and saffron, gradually stir in the flour and almonds and knead into a dough.
- Place the dough in a bowl and cover with a kitchen towel and let rise in a warm, draft-free place for approx. 15-20 minutes until the dough has doubled in size. Then knead the dough again, divide it into 30-35 pieces, then roll and roll Lucia cats out of it.
- Line two or three baking sheets with parchment paper and spread the Lucia cats on them at a sufficient distance. Cover with kitchen towels in a warm, draft-free area and let rise again for approx. 15-20 minutes. When the Lucia cats are twice as big, whisk the second egg and carefully brush them with it. Press in raisins as eyes and bake in a preheated oven at 250 degrees for 8 minutes.
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