Saffransbullar
102 min 20 servingsMedium
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Ingredients
20 servings, as in the recipe
Original recipe, as written
Instructions
Grind saffron threads with a little sugar. Steep in 2 tablespoons of warm milk.
Melt butter. Add remaining milk and heat to 37°C. Dissolve yeast in the mixture.
Add saffron milk, sugar, and salt. Gradually work in flour to form a smooth dough. Knead for 10 minutes.
Let rise under a towel for 40 minutes until doubled.
Divide dough into pieces. Roll each into an "S" shape (Lussekatt). Place raisins in the spirals. Let rise for 30 min.
Brush with beaten egg. Bake at 225°C for 8-10 minutes until golden.
