{"id":1430,"date":"2023-03-25T20:29:04","date_gmt":"2023-03-26T01:29:04","guid":{"rendered":"https:\/\/andermaninavy.org\/?post_type=cp_recipe&p=1430"},"modified":"2023-03-25T20:29:04","modified_gmt":"2023-03-26T01:29:04","slug":"lussekatter-st-lucia-saffron-buns-s1c-brutsman","status":"publish","type":"cp_recipe","link":"https:\/\/andermaninavy.org\/de\/recipes\/lussekatter-st-lucia-saffron-buns-s1c-brutsman\/","title":{"rendered":"Lussekatter, St Lucia Saffron Buns – S1c Brutsman"},"content":{"rendered":"

These are traditional buns served on St. Lucia Day, 13 December, all throughout Scandinavia. Young girls dress in all white and wear a wreath with candles on their head handing out these delicious buns to older people, family and friends. It\u2019s usually served with coffee. It\u2019s part of the winter solstice\/pagan\/Christmas tradition.<\/h2>\n

Ingredients<\/h3>\n
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¾<\/span> cup<\/span> Milk<\/span>175 mL<\/span><\/div>\n
1 ¼<\/span> tsp<\/span> Sugar Divided 1 tsp and 1\/4 cup<\/span>4 g and 50 g<\/span><\/div>\n
¼<\/span> oz<\/span> Active Dry Yeast<\/span>7 g<\/span><\/div>\n
3 ½<\/span> cups<\/span> All-Purpose Flour (Up to 4 Cups)<\/span>490 -570 g<\/span><\/div>\n
½<\/span> tsp<\/span> Kosher Salt<\/span>3 g<\/span><\/div>\n
½<\/span> tsp<\/span> Ground Cardamom or seeds from 3 Cardamom <\/span>2 g<\/span><\/div>\n
4<\/span> tbsp<\/span> Unsalted Butter (Softened)<\/span>56 g<\/span><\/div>\n
¼<\/span> cup<\/span> Sour Cream or Quark <\/span>57 g<\/span><\/div>\n
2<\/span> <\/span> Large Eggs<\/span><\/div>\n
26<\/span> <\/span> Raisins<\/span><\/div>\n
1<\/span> <\/span> Egg (Beaten for Glaze)<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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In a small pot, heat the milk, saffron, and 1 tsp\/4 g of sugar together until the milk is steamy and sugar is dissolved. Remove from heat. Let cool until about 115F\/46C, warm to the touch but not hot.<\/p>\n<\/div>\n<\/div>\n

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Sprinkle the yeast over the warm saffron infused milk and let sit for 5-10 minutes until foamy.<\/p>\n<\/div>\n<\/div>\n

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In the bowl of a stand mixer (you can make this without a mixer if you like), mix 3 1\u20442 cup\/490 g flour, remaining 1\u20444 cup\/50 g of sugar, salt and ground cardamom using the paddle attachment.<\/p>\n<\/div>\n<\/div>\n

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Make a well in the center of the flour and add the yeast milk mixture, the eggs, the butter, and the sour cream\/quark. Mix the ingredients until well incorporated.<\/p>\n<\/div>\n<\/div>\n

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Switch to the dough hook of your mixer (otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a small spoonful at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch but does not completely stick to your hands when you handle it.<\/p>\n<\/div>\n<\/div>\n

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Shape the dough into a ball and place in a large lightly greased bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish). Let sit in a warm place for 1 to 2 hours, until the dough had doubled in size. (One way to tellthat the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)<\/p>\n<\/div>\n<\/div>\n

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When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form into a ball 2 inches\/5 cm wide (2.12 oz\/60 g if weighting). Roll each ball out into a snake about 14 inches\/35.5 cm long. Then curl the ends in opposite directions, forming an \u201cS\u201d with the spirals at each end (there are a few other traditional shapes but my family has always done S shapes). Place on a parchment paper lined baking sheet with a little room for them to rise and repeat with the rest of the dough.<\/p>\n<\/div>\n<\/div>\n

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Cover with plastic wrap or place in a clean garbage bag and place in a warm spot until dough shapes double in size, 30 minutes to an hour.<\/p>\n<\/div>\n<\/div>\n

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Preheat oven to 400F\/205C. Using a pastry brush, brush beaten egg over tops and side for glaze, place raisins in each bun at the center of the spirals.<\/p>\n<\/div>\n<\/div>\n

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Place in oven and bake for 10-12 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.<\/p>\n<\/div>\n<\/div>\n

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Remove for oven and let cool on wire rack before eating.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":43,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1430","cp_recipe","type-cp_recipe","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe\/1430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/comments?post=1430"}],"wp:attachment":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/media?parent=1430"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/recipe_category?post=1430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}