Lussekatter – Santa Lucia Saffron Buns (St Lucia Bread Rolls

• Vegetarian

• Produce

  • 24 Raisins

• Refrigerated

  • 1 Egg, large free-range
  • 1 Egg, small free-range

• Baking & Spices

  • 10 Cardamom pods
  • 1 7g sachet Fast-action dried yeast
  • 100 g Golden caster sugar
  • 1 tsp Saffron threads
  • 1/2 tsp Salt
  • 500 g White bread flour, strong

• Dairy

  • 75 g Butter
  • 300 ml Milk

Found on lavenderandlovage.com

Description

Ingredients

• 300mls milk, tepid
• 1 teaspoon saffron threads
• 500g strong white bread flour
• 7g sachet of fast-action dried yeast
• 1/2 teaspoon salt
• 100g golden caster sugar
• 10 cardamom pods, split and seeds removed
• 75g butter, melted
• 1 large free-range egg
• 1 small free-range egg, beaten for glazing
• 24 raisins

Directions

• Butter a large baking sheet, you may need two and soak the saffron threads in the milk.
• Combine the flour, yeast, salt, sugar and cardamom seeds in a large bowl and then make a well in the centre and add the saffron milk, beaten large egg and melted butter.
• Stir and then start to bring it all together like bread dough before turning it out onto a floured board and kneading for 10 to 15 minutes until smooth and elastic.
• Put the dough back into a bowl, cover with a clean tea cloth and allow it to prove in warm place until it has doubled in size, for about 1 hour.
• Pre-heat oven to 200C/400F/Gas mark 7.
• Placed the dough on a floured board, knock it back and divide it into 12 equal size pieces. Take each piece in turn and roll it out into a long strip, before twisting it into an S shape very tightly. Place the shaped buns onto the prepared baking sheet/s and cover them with a clean teacloth - allow them to rise for between 30 and 45 minutes in a warm place.
• Once they have risen, brush the tops with a beaten egg and then push a raisin into the centre of each scroll - 2 raisins per bun - see photos.
• Bake them for 15 to 20 minutes in a preheated oven until they are dark golden brown and sound hollow when tapped underneath.
• Allow them to cool on a wire rack before serving.
• Best eaten on the same day, but they can be frozen.