Lussebuns
Bakingtime: 150 min.
· 1/4 - 1/2 g finely grained saffron
· 50 g yeast
· 2 dl hand/luke warm water
· 240 g (4 dl) wheat flour
· 1/2 teaspoon salt
· 150 g butter
· 4 tablespoon sugar
· 5–6 eggs
· app 660 g (1,1 liter) wheat flour
· 1/2 egg for brushing the bread/dough
· raisins for decorating
This is how you do it
· Dissolve the saffron and the yeast in the water, add 4 deciliter flour and salt and stir. Work the dough till it is smooth and even and let it rise under a baking cloth till it is double the size, about 45 minutes in room temperature (or in the fridge over night).
· Heat the oven to 250 degrees C. Stir butter and sugar till it is smooth. Whip the eggs and work them into the flour dough, add the butter/sugar mix and more flour. Work the dough for at least 5 minutes.
· Cut the dough in 4 equally sized pieces, about 250 gram each, och and make buns out of one piece at a time. Let the other three pieces rest in cool temperature. About 50 grams of dough, a small handfull, makes one bun. Make lengths that are about one finger in width, approxamitely 30 centimeters in length, to shape the buns, see picture. Put the buns on a baking tray, with baking paper on or buttered, well apart from each other. Let them rise under a cloth for 20 minutes, until you can press a fingertip down in the dough just to see it rise again quickly.
· Brush the buns with a quickly whipped egg, push in raisins a bit and bake them in the oven until they have a nice golden yellow colour, 8–10 minuter. Let hem cool.
The recepie gives about 20-25 buns.
The lower amount of saffron is if you want lesser taste of saffron.
· 1/4 - 1/2 g finely grained saffron
· 50 g yeast
· 2 dl hand/luke warm water
· 240 g (4 dl) wheat flour
· 1/2 teaspoon salt
· 150 g butter
· 4 tablespoon sugar
· 5–6 eggs
· app 660 g (1,1 liter) wheat flour
· 1/2 egg for brushing the bread/dough
· raisins for decorating
This is how you do it
· Dissolve the saffron and the yeast in the water, add 4 deciliter flour and salt and stir. Work the dough till it is smooth and even and let it rise under a baking cloth till it is double the size, about 45 minutes in room temperature (or in the fridge over night).
· Heat the oven to 250 degrees C. Stir butter and sugar till it is smooth. Whip the eggs and work them into the flour dough, add the butter/sugar mix and more flour. Work the dough for at least 5 minutes.
· Cut the dough in 4 equally sized pieces, about 250 gram each, och and make buns out of one piece at a time. Let the other three pieces rest in cool temperature. About 50 grams of dough, a small handfull, makes one bun. Make lengths that are about one finger in width, approxamitely 30 centimeters in length, to shape the buns, see picture. Put the buns on a baking tray, with baking paper on or buttered, well apart from each other. Let them rise under a cloth for 20 minutes, until you can press a fingertip down in the dough just to see it rise again quickly.
· Brush the buns with a quickly whipped egg, push in raisins a bit and bake them in the oven until they have a nice golden yellow colour, 8–10 minuter. Let hem cool.
The recepie gives about 20-25 buns.
The lower amount of saffron is if you want lesser taste of saffron.