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(about 45 pieces) (250° C normal or 200° C with fan)
(50 grams) butter
(5 deciliters) milk
(50 grams) yeast
(1 teaspoon) salt
(2 teaspoons) sugar
(about 1.5 liters) flour
(0.5 grams) saffron
(125 grams) butter
(1 deciliter) sugar
(1) egg
(1) egg
raisins
pearl sugar / nib sugar (pärlsocker)
Melt the butter and warm the milk. Let cool to 37° C.
Soften the yeast in a mixing bowl. Add in a little of the milk and butter and stir until the yeast dissolves. Add the rest of the liquid, salt, spoons of sugar, and most of the flour. Work the dough until it comes free from the sides of the mixing bowl. Sprinkle a little more of the flour and let the dough rise while covered until it has doubled in size or about one hour has passed, whichever comes first.
Crush the saffron with a little sugar in a mortar. Mix the butter and sugar until creamy. Mix in the saffron and egg.
Work the saffron mixure into the dough in the mixing bowl. Add in the flour, reserving just a little for baking. Pour the dough out onto a floured baking tray and knead in the flour. Roll the dough into lussekatter and other shapes.
Place them on a buttered baking tray or baking paper. Let them rise under a baking towel until almost double in size.
Apply the egg wash and sprinkle with pearl sugar. Decorate with raisins.
Bake in the middle of the oven about 8 to 10 minutes.
Can use 1 gram of saffron for extra strong flavor instead of 0.5 grams. Saffron packets are usually 0.5 grams each. About 0.5 grams of saffron is about 1 milliter. Based on Sju sorters kakor from ICA Bokförlag (1994) page 36.