Saffron buns with raspberries
A nice twist on "lussebulle"
Here comes a nice recipe for a bun that is perfect for the Lusse celebration. I like regular saffron buns, but this is even better (in my opinion anyway).
The recipe is not mine but I found this in "MER SMAK", #11 2015 and it is written by Sara Begner.
According to the pictures you can see that I tried 2 different ways to bake these in the oven - one on a regular baking sheet which allowed the bun to float out a bit and another where I put the molds down in a muffin tin to keep the look and make the bun a little higher. I thought that the buns were definitely better if they were allowed to float a little as the dough improved and at the same time it was also easier to eat the bun.
With around 24 buns, it can be a bit difficult to eat them all right after they are baked, so I freeze them right after they have cooled and the frosting has set. Then I take them out and let them thaw in the fridge for an hour or so and just before serving it is perfect if they get a few seconds in the microwave so they are served slightly warm. They are OK at room temperature, but they are best slightly warmed.
|Energy||8202.06 kcal||341.75 kcal||366 kcal|
|Carbohydrates||937.41 g||39.06 g||41.83 g|
|Fat||448.65 g||18.69 g||20.02 g|
|Protein||118.55 g||4.94 g||5.29 g|
|Sugar||363.04 g||15.13 g||16.20 g|
|Salt||5.15 g||0.21 g||0.23 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- In a household assistant with a dough hook, pour in the dry yeast. (6g is almost half a Swedish dry yeast packet)
- Heat milk, sugar and saffron until finger warm - pour in the household assistant with the yeast.
- Stir and let stand for about 10 minutes.
- In with the room-warm butter (preferably in smaller pieces) and the salt. Add the flour a little at a time and let the dough be kneaded for 5-10 minutes.
- Let the dough rise covered for one hour.
- Roll out the dough on a floured surface into a rectangle.
- Spread the butter evenly over the dough and grate the almond mass in one layer on the dough.
- Sprinkle over the sugar and distribute the raspberries over the dough. Roll up into a long roll.
- Cut the roll into approx. 24 pieces, place each piece in a larger muffin tin. Leave covered for about 30 minutes.
- Preheat the oven to 225°C.
- Brush the buns with lightly beaten egg, bake in the oven for about 10 minutes.
- Let the buns cool at room temperature.
- Whisk the egg whites with the icing sugar. Drizzle the frosting over the buns.
- Dust the buns with a little more icing sugar.