Saint Lucia Saffron Buns (lussekatter)
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Melt butter in a saucepan over medium heat. Add milk and heat until lukewarm.
Pour mixture into a large bowl and add yeast, stirring to dissolve. Add egg, sugar, saffron and 1 tsp salt. Gradually add flour, stirring constantly, until mixture forms a smooth dough that comes away from the side of the bowl; don’t worry if dough is sticky. Cover bowl with a clean tea towel and leave to rise in a warm, draught-free place for 45 minutes or until dough doubles in size.
Punch down dough and knead on a lightly floured work surface for 30 seconds or until smooth. Divide into 4, then divide each piece into 8. Shape each piece into a 20 cm length, then form into an S shape, tucking ends into dough to form an 8 shape, and pressing to join. Place on an oven tray lined with baking paper, cover with a tea towel and leave in a warm, draught-free place for another 40 minutes or until slightly risen.
Preheat oven to 200°C. Place a raisin into each circle created by the 8 shape, then brush with beaten egg. Bake buns for 10 minutes or until golden brown. Serve warm with butter.
200 g unsalted butter, plus extra, to serve
450 ml milk
50 g fresh yeast, finely crumbled
1 egg, plus 1 extra, lightly beaten, to brush
165 g (¾ cup) caster sugar
¼ tsp saffron threads, finely chopped
900 g (6 cups) plain flour
64 (about 85 g) raisins
Toegevoegd door: Natália Martins
geraadpleegde: 1893 X
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