Spice up with saffron – Lussekatter

19 Dec

As regular readers know, we have a strong Swedish thread through the blog (not least due to co-author Caroline being Swedish). Back in October, I spent a few hours in the Peters’ Yard bakery – a wonderful experience. I was lucky enough to meet the man behind their fabulous recipes Jan Hedh was in Edinburgh to talk about his new book Swedish Breads and Pastries which I recommend for the serious baker.

Now, I know you are all frantically busy, but you might just want to try this recipe when you have some time. Easier still, pop into the bakery and try them.

You’ll need to set the raisins to soak a few hours in advance. Saffron is best used in moderation, you might just want to use a few strands the first time you make the recipe.

Jan Hedh’s Saffron Buns/Lussekatter

(makes 20 buns)

Saffron Buns (s-shaped buns on the right of the picture). Courtesy of Peters' Yard
Saffron Buns (on the right)

Dough starter

350gr wheat flour with high protein content (e.g stone ground or spelt)
13gr castor sugar
Half a pint of tepid milk
14gr dried yeast

1. Weigh flour and sugar

2. Dissolve and mix the yeast in the tepid milk

3. Add flour and sugar

4. Mix in a food mixer at a low speed for 5-6 mins

5. Put dough in a lightly oiled plastic container with lid, leave in warm place to raise until double in size, approx 30-45 mins

Second stage:

Dough starter
250g flour
90g castor sugar
10g salt
10g ground cardamom seed
½ a lightly whisked egg (save the other half for glaze)
125 butter at room temperature
2 to 3g saffron ground mixed with a dash of white rum to bring out the flavour and colour
40 or so raisins which have been soaked in water for several hours

1. Put pre-dough in bowl, add the sugar, salt, saffron, cardamom and egg

2. Add the flour gradually while mixing

3. Mix at low speed for 5-6 mins

4. Increase speed work the dough until elastic for another 10 mins

5. Tip the dough onto a clean surface and leave it to raise for 3+ mins,

Making the Lussekatter

Separate the dough into pieces of 60g, roll these into long sausage shapes and leave to raise for 5 mins under cover

Make lussekatter according to picture (looks like the figure 8 normally)

Decorate with a raisin in each of the two twists (see photo)

Brush lightly with a beaten egg mixture and leave to raise for 45mins

Put oven on at 200 degrees centigrade for a fan oven

Bake until golden for approx 15 mins

Recipe and photograph courtesy of Peter’s Yard

Peter’s Yard Coffee House and Bakery
Quartermile, 27 Simpson Loan
Edinburgh EH3 9GG

0131-228 58 76

Edited January 2011 – Do have a look at these wonderful buns produced by @lilascupcakes

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3 Responses to “Spice up with saffron – Lussekatter”

  1. Caroline von Schmalensee 2010/12/20 at 4:10 pm #

    You can also roll out the dough in relatively thin sheets (1/2 cm), smear with butter, a sprinkling of sugar and raisins, roll it up, cut 2cm slices with scissors – not all the way through the roll – and pull the slices to the right or left alternatively to make a kind of braid. A normal size dough will make one or two of these. They stay moist longer than the traditional figure 8 ones and are hugely unhealthy but deeply delicious.

  2. Theo 2010/12/21 at 3:17 am #

    Glad to have found your blog. It’s a fresh perspective vs what we’re used to in the US. Plan to both try your recipes complete as well as incorporate some of your ideas into some of our standard recipes. Hope you have a great holiday. Best, Theo

    • Danielle Ellis 2010/12/21 at 7:16 pm #

      Thank you Theo -we’d appreciate a mention if you do. Lovely to dip into you blog too!

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