Today I will start my 12 days of Christmas blogging! And we kick start with a Swedish tradition that’s served on Lucia, December 13th!!
Makes 30
This is what you need:
650g self-raising flour
100g caster sugar
7g fast action yeast
0.5g ground saffron
100g butter (unsalted)
330ml whole milk
1 pinch of salt
60 raisins
1 beaten egg for brushing
Let the Christmas baking commence….
Start by melting the butter and leave to one side, weigh out the dry ingredients and put everything in a bowl. Make sure you put yeast on one side of the bowl and salt on the other. Ground the saffron and add to the butter, then add the milk. Make a hole in the middle if the flour and pour in the liquid, mix everything together. Once everything is incorporated pour out on a lightly floured surface and knead for 10-15 min until you have a smooth yellow dough.
But it back into the bowl and cover in clingfilm, leave in a warm place until the dough has doubled in size.
Once doubled in size, punch the air out and dived your dough into 30 parts, roll out to a thing sausage and then form them into a Lussekat, see below.
Leave them to rest for 1 hour and double in size, whatever is first.
Heat your oven to 220, gas mark 6, when the buns are ready put two raisins in each and brush with the beaten egg, bake in the middle of the oven for 10 min and Christmas has started!!!
Amazing Bakes Blog 