Swedish Lussekatter with Creme Fraiche
Hello my friends, this week contains my favourite Christmas event - Swedish Lucia! And because of that I have prepared Lussekatter (saffron buns) and Glitter for the hair (the outfit.)… I have such lovely memories of Lucia in Sweden; Lussevakan the night before and my mother who used to wake me up in the morning singing and bringing breakfast. But no Lucia without Lussekatter and therefore I wanted to share my new recipe.
Normally, The Saffron makes the buns dry and therefore I have a secret ingredient; Creme Fraiche to keep the buns musty and tasty. Here comes the recipe.
- 2 envelopes saffron (total 1 g)
- 2 dl sugar
- 150 g butter
- 4 dl milk
- 50 g of yeast
- 2 dl créme fraiche
- 1/2 teaspoon salt
- 1 egg
- 14 dl of wheat flour
Mix the saffron with some of the sugar in a mortar. Melt the butter and stir the saffron mixture into it. Mix the milk and heat the spat to finger heat (37 ° C). Crumble yeast in a bowl and stir together with a deciliter of the melted butter.
Pour the rest of the melted butter, the rest of the sugar, crème fraichen, salt and egg and stir together. Work the flour, a little at a time, to a sticky but cohesive dough (it is not certain that all the wheat flour needed - as little as possible). Work the dough with your hands for approx. 30 min.
Let the dough rise for 45 minutes under a towel and then bake it out on a floured table. Divide into smaller pieces (I got out 32 buns on my dough) and roll to saffron buns. Put the buns on baking tray with baking paper. Let buns rise, covered, for about 60 minutes and brush with eggs. Bake in the oven at 225 degree for about 8 minutes.