THE FESTIVAL CARNET
Lussekatter: small saffron buns
S-shaped homemade lussekatter, flavored with saffron-infused milk, with two raisins in the spirals and a cooking explained on two baking tray.
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S-shaped homemade lussekatter, flavored with saffron-infused milk, with two raisins in the spirals and a cooking explained on two baking tray. This version is designed for a home kitchen, with weighed quantities and visual cues. Prepare the ingredients before starting and reserve the indicated cooling time: it is part of the recipe.
Read the whole steps before working on the dough. The durations remain indicative; a raised dough must actually swell, a cookie must cool before being handled and a wet filling requires a cool storage.
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The preparation step by step
Prepare equipment and reserves
Weigh 400 g of flour, 65 g of sugar, 7 g of yeast and 5 g of salt in separate bowls. Cut the 90 g of soft butter into cubes. Prepare the specified baking tray or mold with baking paper; shaping will be easier if everything is already at hand.
Prepare eggs and milk
Break the dough egg into a bowl, check the shells and beat it with a fork. Keep the whole gilding egg apart. Heat the 180 ml of milk to about 30 °C, without making it hot. Crush the 0.3 g of saffron and steep them in this milk for 15 minutes before pouring the mixture into the dough.
Gathering the ingredients of paste
Mix flour, sugar and yeast in a bowl or in the bowl with the hook. If your yeast needs to be rehydrated, use some of the milk already measured, according to its bag. Add the beaten egg and milk, then salt. Mix until all the flour is moistened.
Gives elasticity to the dough
Kneaded for 8 minutes at a slow speed, or about 12 minutes by hand by stretching and folding the dough. It remains slightly sticky. Scrape the edges when stopped and avoid throwing extra flour: it would make the brioche dry.
Fold in butter by small additions
Add 90 g of butter in three or four times. Wait for the first addition to be absorbed before the next. Continue for 8 to 10 minutes until you get a soft paste that stretches without breaking immediately. If it heats up or becomes oily, take a 10-minute break in the cool.
Fragrance without tearing the paste
The dough is already scented with saffron milk. Keep the 24 raisins aside for spirals; do not knead them. Gather the dough into a ball and cover it for the first rise.
Let it rise slowly
Let stand for about 1 h 30 at 24 °C until the dough almost doubles in volume. Time depends on your room and yeast; watch the swelling rather than the clock alone. If it does not move, do not put it in a hot oven: check the temperature of the room.
Shape the planned form
Divide the dough into 12 equal portions. Roll each portion into a 25 cm flange without abruptly stretching it. Wrap one end in one direction and then the other in the opposite direction to form an S. Place 1 grape in the center of each of the two spirals, 24 raisins in total. Space the pieces on two plates.
Wait for the second rise
Cover with a light cloth and lets inflate 45 to 60 minutes away from drafts. Parts should look flexible and light. Prevent swelling in the mold or on the plate. Towards the end of this wait, preheat the oven to 175 °C, conventional oven setting (no fan).
Dore without falling back
Break the gilding egg in a bowl and beat it with a fork. Brush a thin layer over the top, without pressing on the puffy dough. Do not let egg wash pool around the base of the pieces: it would brown too quickly.
Cuis by monitoring the color
Cook one plate at a time at 175 °C for 16 to 18 minutes, about 36 minutes for both plates. The surface should be golden and the underside cooked. Keep the second baking tray in a cool room during the first batch. If the top goes fast, protect it loosely from baking paper.
Cool before serving
Take out the plate with the oven gloves. Leave the small brioches on the plate for 5 minutes and then move them on a wire rack. Wait 30 to 45 minutes before serving: the crumb stabilizes and is no longer wet under finger pressure.
Conservation. Store 2 days in an airtight box, after full cooling. Freeze in portions for up to 1 month for longer storage.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Respect the texture
Stop mixing, lifting or cooking at the mark described in the step by step. The indicated time remains an estimate: the temperature of the room and the power of the oven can change it.
Packs only cold
Let the indicated cooling finish before stowing. A box closed too early traps the steam and softens the surface.
Questions Before You Start
Why do they form fairly open spirals?
Brioches swell during growth and cooking. Wraps the ends without tightening to the maximum so that the two spirals remain legible around the raisins.
Can saffron go directly into the flour?
Instead, infuse the 0.3 g of crushed filaments in the 180 ml of milk for 15 minutes: the color and fragrance are distributed more evenly.
How many raisins are needed per brioche?
Place a grape in each spiral of the S, i.e. two per brioche and 24 for the 12 pieces. No fruit is kneaded in the crumb.
Baking tips for this recipe
- Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
- Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
- Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.
Substitutions and variations
Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.
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