I had the day off today so what did I do? I baked some swedish “Lussekatter” aka Saffron buns!
(A Tip to swedish readers) In Sweden we put a thing called Kesella in the dough but since in Italy you can’t find that I used ricotta chese instead and I have NEVER tasted Lussekatter this good! They turned out amazingly good…you’ve gotta try it! (you can find imported ricotta chese in the big supermarkets usually next to the mozzarella)
(photos are for sale if anyone is interested)
**UPDATE**
Gabbi wanted the recipie so here it is!
This is what you need:
50 grams yeast, fresh
100 grams butter, unsalted
5 dl milk standard
250 grams ricotta chese
2 packet of saffron (1 gram for a recipe)
2 dl granulated sugar
17 dl flour
1.5 dl raisins
baking paper
0.5 tsp salt
Brushing :
2 eggs
This is how it’s done:
1. Melt the butter in a saucepan. Add the milk and heat to finger heat (37 degrees Celsius).
2. put the yeast in a large bowl and add the saffron and raisins (save some for garnish) then pour the milk and butter over it. Add ricotta, sugar, salt and most of the flour (save about 1 dl to later).
3. Work the dough on a breadboard or a bench until it becomes shiny and smooth, and releases from the bench. Add possibly a bit more flour. Let ferment covered in about 40 min.
4. Knead the dough on floured surface and bake out to about 30 balls or any shape. Place them on sheets with baking paper.
5. Preheat the oven to 225 degrees and allow the buns to ferment, covered in about 30 minutes.
6. Let them be in the oven for about 6-8 minutes.
