Saint Lucia Buns - Lussekatter - Saffron Buns

1. 1

   ["Melt butter or margarine in a pan and add the milk and the saffron.", "Warm the mixture to 37 oC (100 oF).", "Use a thermometer; the correct temperature is important!", "Pour the mixture over the finely divided yeast; then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF).", "Mix into a smooth dough.", "Cover the dough with a piece of cloth and let it rise for 30 minutes.", "Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.", "Let the buns rest for a few minutes, covered by a piece of cloth.", "Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. an S or double S. Regardless of the shape, the ends of the string should meet.", "Press a few raisins into the dough.", "Cover the""Lucia cats"" with a piece of cloth and let them rise for 40 minutes.", "Whip the egg together with a few grains of salt, and paint the""Lucia cats"" with the mixture.", "Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow."]

* Per serving · 4 servings · Values may vary.

No additional tips available.