Saffron buns with cream cheese

22/12/2014 20:58

Every 13th of December we celebrate St.Lucia in Sweden..and what would Lucia be without these Saffron buns? This year it was perfect to have Lucia on a Saturday, because I could start the day with making these. It smells so good in the house then and the cozy factor is already set for the entire weekend. This time I  used a recipe with cream chesse, but I skipped the raisins, since it is among the worst I know.....

Recipe is for about 30 pc.
50 gram yeast
150 gram butter or margarine
2 bags of saffron 1.2 g)
2 cups sugar
5 cups milk
250 g Kesella / quark (1%)
1/2 teaspoon salt
1 egg
about 16 ml flour (16 ml corresponds to 960 g)

egg for brushing
Here's how: Crumble the yeast into a bowl. Melt the fat. Shock saffron with a little of the sugar in a mortar. Stir the saffron into the melted fet.  Add the milk and worm a little bit to about 37C. Dissolve the yeast in a little bit of the worm liquid. Add the remaining liquid, sugar, Kesella, salt and eggs. Work in almost all wheat flour and knead the dough for about 5 minutes in the machine or 10 minutes by hand. Sprinkle a little flour over the dough. Let it rise under a cloth for 30-45 minutes. Put the dough on floured work surface. Knead in the rest of the flour. Bake the dough for buns. Place them on baking trays with baking paper. Let rise under a cloth for 30-45 minutes. Preheat the oven to 225C. Brush the buns with beaten egg. Bake in the oven for 8-10 minutes. Let cool on a rack covered with a tea towel.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden