Swedish pre-Christmas baked goods - scented and sweet saffron buns "Lussecutt". Good with coffee or mulled wine. Unusual small buns, bright yellow thanks to the saffron added to the dough, beautiful and under today's blizzard outside the window - especially tasty!
Ingredients: milk (+ a spoon for greasing buns), butter, sugar, egg, wheat flour, dry yeast, Salt, saffron, Raisins
Cooking method:
I soaked the raisins in advance. And soaked the saffron (separately) in a little water.
Dough: mixed yeast with half warm milk (about 37 degrees), a pinch of sugar and 1 tbsp. l. flour. I put it in a warm place for 10 minutes. During this time, the yeast should rise up into a frothy cap.
I mixed all the ingredients with the dough (melted the butter and cooled to room temperature). I left half the yolk for greasing the buns. I kneaded a soft, elastic, slightly sticky dough. I put it in a warm place for an hour.
I kneaded the risen dough and kneaded again for 5-7 minutes. Back to a warm place before getting up.
The dough, which increased in volume, was divided into 16 parts. I rolled each into a flagellum about 1 cm thick. I folded the flagellum at both ends so that I got a blank in the shape of the letter S.
I put the buns on a baking sheet, covered with a towel and put in a warm place for proofing for 15 minutes. I turned on the oven to heat up to 180-200 degrees.
I smeared the buns that came up with a mixture of half the yolk with a spoonful of milk. Laid out the highlights. Baked for 15-20 minutes at 180 degrees.