California Raisin Lussekatter
o much mulled wine fun anyway today we opened the first mulled wine for this year (of course non-alcoholic). After a while of playing outside we went home, heated the mulled wine, took out the almonds and raisins of course!
California Raisins in lussekatter are a must I think did you know that raisins keep baked goods fresher longer?
Recipe by Patricia Hjerpe
https://www.instagram.com/p/DCM1KJ9CxcJ/
method:
1
Combine butter and milk in a small saucepan, set over low heat and stir until melted. Remove from the heat, stir in the saffron and let the mixture cool to lukewarm.
2
When cooled, crush the fresh yeast into the milk mixture and stir to combine.
3
Combine flour, sugar and salt in a bowl. Pour in yeast mixture and stir in with a spatula until it starts coming together, then knead until homogeneous. Form into a ball and cover with cling film. Let rest for 40 minutes.
4
After 40 minutes, take about 1/6 of the dough and roll it into a sausage. Swirl both ends to create a reversed S-shape. Repeat and place each saffron bun on an oven tray lined with baking paper. Leave enough room for the buns to grow as they bake. Proof for 20 minutes.
5
Lightly beat the egg and brush every bun with eggwash. Press a raisin into each swirl. Bake in the preheated oven at 250°C (480°F) for 6-7 minutes.
Notes
To make them vegan substitute the butter for margarine and the milk for your favourite plant-based alternative. I have used oat milk many times and I’m always very pleased with the result. Instead of using eggwash, brush the buns with plant-based milk before baking them.
ingredients:
- 30 g butter
- 100 ml milk
- 10 g fresh yeast
- 25 g sugar
- 0,1 tsp saffron ground
- 160 g flour
- 1 egg
- 200g California Raisins
- pinch of salt
