Lussekatter (Swedish Saffron Buns)

INGREDIENTS

300g (10.6oz) white bread flour
170g (6oz) milk*
60g (2.1oz) softened butter
50g (1.75oz) sugar
0.5g (0.02oz) saffron

4g (0.14oz) instant dry yeast or 4.8g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast

If you are using active dry yeast, then you may need to let it sit in the milk for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
5g (0.17oz) salt
1g (0.035oz) ground cardamom (optional)
1 egg for glazing
Raisins for decoration

INSTRUCTIONS

In a large bowl combine the milk, yeast, salt, sugar and saffron, cardamom. Mix well to dissolve the salt completely. Add the butter and flour. Mix to a dough.

Tip the dough out on the table and knead using the slap & fold kneading method for 10 minutes. *Desired dough temperature 25C – 26C (77F – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

Ferment for 1 hour.

Fold.

Ferment for 1 more hour.

Divide the dough into 8 equal pieces. Pre-shape.

Rest for 20 minutes.

Final shaping (see video).

Final proof 2 hours. *During this time pre-heat the oven to 200C (392F) fan off.

Brush the buns with egg and decorate with raisins.

Bake for 15 minutes. Leave to cool down slightly and enjoy!