LUSSEKATER (SWEDISH SAFFRON BUNS)
INGREDIENTS:
- 750g Pernerka Fine White Spelt flour
- 100g caster sugar
- 1 sachet dried yeast
- A pinch of salt
- A pinch of saffron
- 150g butter
- 500ml milk
- 250g quark (strained, not with the liquid)
- Raisins
- A beaten egg for glazing
TIPS AND TRICKS:
If you cannot get the saffron, you can replace it (for colour) with turmeric powder, but we would recommend using saffron where possible.
INSTRUCTIONS:
1) Melt the butter, add the milk and stir.
2) Add the yeast and the saffron into a bowl, then add the butter-milk mixture and mix well. Add the quark, sugar, salt and mix again. Next, add the flour and knead to a smooth dough. Cover and leave it to prove for about 45 minutes.
3) Once the dough has risen, tip it onto a clean workspace and divide it into 40 equal pieces. Roll each piece into a long rope “snake”. You might need to stretch the dough a couple of times as it tends to spring back. Spiral the ends, one at the time and in the opposite direction, to form a “scrolled” S. Place the prepared lussekaters onto a baking tray lined with parchment paper, brush them with a beaten egg and decorate with the top and the bottom spirals with some raisins.
4) Bake in the preheated oven at 220C / 200C fan for about eight minutes. Enjoy!