Saffron Bread
(This is a Christmas bread)
1 envelope active dry yeast or 50g fresh yeast
1/2 dl warm water
100g. butter
2 dl light cream
1 dl sugar
1/2 tsp salt
1 egg
1/2 g. powdered saffron
8 dl/ 400g. flour
beaten egg
raisins
In large mixing bowl, dissolve yeast in the warm water. In small saucepan, melt the butter. Stir in the cream to the butter, and pour the lukewarm mixture into the yeast. Beat in the sugar, salt, egg and saffron. Gradually stir in the flour and work the dough till smooth. Cover and let rise for 30 minutes.
Turn dough onto lightly floured surface and knead until smooth and shiny. Pinch off small pieces of dough. Shape into 1cm wide strips about 18cm long. Shape how you please, or into the Lussekatter shape attached below (like an S shape, with ends turned in).
Place buns on a baking sheet and cover with cloth. Let rise till double, about 1 hour. Garnish with a raisin in each curl, and brush with beaten egg.
Bake in a preheated oven 200*C for 10 to 12 minutes. Makes 20 saffron buns.
I make both of these pastries almost every year for Christmas.
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