#recipe courtesy of www.curiouscuisiniere.com

[morte-par-le-chocolat]

Lussekatter (Swedish Saffron Buns)

For best results, make your saffron milk and start soaking your raisins 1 hour before you would like to start your bread.

Yield: 24 (4 inch long) buns

Prep Time: 3 hours

Cook Time: 8 minutes

Total Time: 3 hours, 8 minutes

Course: Bread

Cuisine: Swedish

Servings: 24 people

Author: Sarah | Curious Cuisiniere

Ingredients

Prep Ahead

½ tsp saffron threads

2 Tbsp milk

½ c raisins

For the Dough

1 ½ c milk, warmed to 80F

2¼ tsp active dry yeast

¾ c sugar

6 Tbsp unsalted butter, melted and cooled

1 egg, lightly beaten

½ tsp salt

6 -6 ½ c unbleached all purpose flour

For the Egg Wash

1 egg

2 Tbsp water

Instructions

To Prepare

Place the saffron threads in a small bowl and carefully grind them into a fine powder using the back of a spoon (or use a mortar and pestle). Add 2 Tbsp of milk and set the mixture aside for an hour or two, stirring occasionally, to let the saffron dye the milk.

Place the raisins in a small bowl and cover with warm water. Set them aside to plump.

For the Dough

Place the warmed milk in a large mixing bowl. Mix in a few Tbsp of the sugar. Sprinkle the yeast over top of the milk and let it stand until the yeast has softened and begins to foam, 5-10 min.

Mix in the remaining sugar, melted and cooled butter, beaten egg, and prepared saffron milk.

Add the salt and flour, 1 cup at a time, mixing after each addition. Add just enough flour so that the dough comes together to a knead-able consistency.

Turn the dough out onto a lightly floured countertop and knead for 5-6 minutes, adding more flour as needed to keep the dough from sticking to your hands. Once the dough is smooth and soft, shape it into a ball and place it into a clean, greased bowl. Cover the bowl with a damp tea towel and let the dough rise in a warm, draft free place for 60-90 min, until doubled.

Once risen, turn the dough out on the counter and knead it a few times. Divide the dough into 24, roughly even, pieces. Roll each piece into a ball. Then, roll each ball into a 6 inch snake. Finally, roll each snake longer, to about 13-14 inches. (This dough has a tendency to spring back on you, which is why we roll it out in stages. Giving it time to relax will make it easier to get your long snake.)

For each snake, spiral the ends in opposite directions to form a scrolled “S”. Place the scrolled “S” onto a baking sheet that has been lined with parchment paper.

Drain your raisins and place them on a paper towel to dry. (Pat them dry if necessary.) Put one raisin in the middle of each spiral.

Continue with the remaining dough.

Beat together the egg and water for your egg wash. Brush the mixture on the buns.

Let the buns rise in a warm, draft free place for 20-30 minutes, or until the buns are puffy and have nearly doubled in size.

Near the end of this last rising time, preheat your oven to 425F.

Bake the buns for 8-10 min minutes, until golden.

Remove the buns from the oven and let them cool on a wire rack for 5 minutes before enjoying the warm rolls!

(These rolls are best if eaten within 2-3 days.)