SANTA LUCIA SAFFRON BUNS (LUSSEKATTER)

Santa Lucia Saffron Buns (Lussekatter) image

In Sweden, Santa Lucia is celebrated on December 13th. During this darkest time of year, the light brought forth from the crown of candles worn by the eldest girl in the family who carries lussekatter and freshly brewed coffee to gently awaken her household with a sweet song is very welcome. Enjoy these delicious saffron buns with coffee, tea, or cocoa throughout the holiday season, or any time of year! We personalized this recipe by using our [Select Bolted Organic Bread Flour | http://breadtopia.com/store/breadtopia-select-organic-bread-flour/] and our [SAF Instant Yeast | http://breadtopia.com/store/saf-instant-yeast/]; otherwise the recipe is taken directly from the cookbook Fika; The Art of the Swedish Coffee Break, written by Anna Brones and Johanna Kindvall. Johanna is dear to us, as she is the artist who illustrated the Breadtopia logo as well as the labels for our mixes, and you will find the same style of whimsical illustrations throughout their cookbook.

Provided by Liza Saturley

Categories Recipes

Yield Approximately 30-40 buns

Number Of Ingredients 10

Previous Next

Ingredients

½ teaspoon Saffron Threads
Dash of Whiskey or Cognac
¾ cup (6 ounces, 170 grams) Unsalted Butter
2 cups (480 milliliters) Milk
2 teaspoons Instant Dry Yeast
2 Eggs
½ cup (3.5 ounces, 99 grams) Natural Cane Sugar
1 teaspoon Salt
6½ cups (2 pounds, 923 grams) Breadtopia Select Organic Bread Flour , plus more as needed
¾ cup (3.75 ounces, 106 grams) Currants (optional), plus more for topping

Steps:

Using a spoon, crush the saffron in a small bowl. Then add a few drops of whiskey to help fully develop the saffron flavor and set aside.
In a saucepan, melt the butter; then stir in the milk. Heat until warm to the touch (about 110°F/43°C). In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.
In a large bowl, whisk 1 of the eggs and blend in the sugar, salt, and saffron mixture. Pour in the remaining butter and milk, along with the yeast, and stir until well blended. Mix in the flour and currants. Work together with a wooden spoon or your hands (or a dough whisk ) until you can make the dough into a ball.
Transfer the dough to the countertop or other flat surface and knead it until smooth and elastic, 3 to 5 minutes. The dough should feel a little wet, but if it sticks to your fingers and the countertop, add a little flour. Go lightly, though; if you add too much, the buns will end up dry. The dough is fully kneaded when you slice into it with a sharp knife and see small air bubbles throughout. Return the dough to the bowl, cover with a bowl cover , and place in a draft-free place to rise until doubled in size, about 1 hour.
Grease a baking sheet or line it with parchment paper or a silicone baking mat . Remove the dough from the bowl and roll it into classic safransbullar shapes (see photos, or refer to diagram in Fika; The Art of the Swedish Coffee Break). Place the buns on the baking sheet with about 1½ inches (4 centimeters) between each bun. Cover and let rise for 30 to 45 minutes. Depending on the size of the buns and baking sheet, you may need to bake in two or three batches. Prepare all the buns at the same time and let them sit, covered with a tea towel , while they wait to bake.
While the dough is rising, preheat the oven to 400°F (200°C).
Whisk the remaining egg and brush on the tops of the buns. Decorate with currants (in the center of where the bun is rolled).
Bake for 8 to 10 minutes. Remove from the oven and transfer the buns from the baking sheet to the counter. Cover with a tea towel and let cool before serving.
These buns dry out quickly, so if they are not eaten on the day you bake them, store them in the freezer.