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Saffron and Raisin Buns
(Lussekatter, or Santa Lucia Buns)

Raisin Buns

Makes 16 rolls

 

These delicious golden buns begin the magical time of Christmas, a glorious celebration of lights, family, and home. Bake a tray full for an early morning breakfast treat for your own Santa Lucia celebration.

 

1 tablespoon sugar
1/4 cup warm water
1 package dry yeast
     (1/4 ounce or 2-1/4 teaspoons)
1/2 cup salted butter
3/4 cup milk
1 teaspoon saffron threads, chopped fine and soaked in a few drops of water
3 cups all-purpose flour
1/2 cup sugar
2 tablespoons vegetable oil (to grease bowl)
2 egg yolks, beaten with 1 tablespoon water
2 tablespoons raisins

Preheat oven to 400 degrees Fahrenheit. In the bowl of an electric mixer combine 1 tablespoon sugar, warm water, and yeast. Let sit for 10 minutes or until yeast begins to bubble and foam.

In a small saucepan combine butter, milk, and saffron. Heat until warm and butter is melted, but do not boil. Let sit for 8 minutes or until temperature falls below 110 degrees. Add milk mixture to yeast in the mixer bowl. Add flour and 1/2 cup sugar and beat with a dough hook until combined and the dough is smooth and workable; if necessary, add more flour 1 tablespoon at a time, up to 3 tablespoons. Turn dough out onto a lightly floured surface and knead for 1 minute. Transfer dough to a lightly oiled (or buttered) bowl, cover loosely with plastic food wrap, and let rise in a warm place for 1 hour. The dough will be dense and will not rise much.

Divide dough into 16 pieces. Roll each piece into 1-inch-wide, 6-inch-long strips. Coil ends in opposite directions, forming a tightly curled S-shape. Place on a baking sheet covered with Silpat liner (or parchment paper) and let rise for 1 hour more. Brush buns with beaten egg yolk and place 1 raisin in the center of each curl, 2 per bun. Bake until golden brown, about 10-15 minutes.

 

Buy the Book!

 

The Swedish Table
by Helene Henderson
Univerity of Minnesota Press
$29.95; Cloth/jacket; 224 pages
ISBN: 0-8166-4513-2
Recipe reprinted by permission.

 

The Swedish Table

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This page created October 2005


 


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