Anyhow, the thing to remember is to ask the cashier for saffron when shopping since it is so expensive they never keep it in the store. It has been that way for as long as I remember.
I always want to have those buns at Advent 1st and last week I went up at 4am to have them freshly baked for breakfast at 6 :)
50 gram yeast
250 gram butter
1 gram saffron
2 dl sugar
5 dl milk
1/2 tablespoon salt
About 16 dl flour
1 egg, raisins
Split the yeast into tiny bits
Heat the milk to 37 C degrees and pour on the yeast and stir.
Add the saffron, sugar, egg and salt and keep stirring.
Add about 13 dl flour and work the dough. The dough should be a bit sticky but
not to loose. Put some flour on top of the dough and let it rest for 30 to 40 minuters,
it should be about double the size when done.
Take up the dough on a baking table, work it a bit and then and split it into four pieces.
Take one piece and split into ten. Roll one piece to a little worm :) and then make the
classic lussekatt-shape and put it on a baking tray. When the tray is full, let the buns rest
for about 30 minutes.
Heat the oven to 250 C degrees.
Put two raisins on every bun, and brush the bun with lightly whipped egg.
Put the tray in the middle of the oven and when the buns got a nice, golden color they
are done (takes about 8 - 12 minutes).
During December 2014 I will blog inspired by the blog prompts of Advent Calendar of Christmas Memories at Genabloggers.com.
The Advent Calendar of Christmas Memories (ACCM) allows you to share your family’s holiday history twenty-four different ways during December! Learn more at http://adventcalendar.geneabloggers.com.
I have also joined #blogg24, a blogchallenge to post a blogpost everyday started by Fredrik Pallin from December 1st until December 24.