We’re back in business again! A lot of hard work with very interesting assignments and moving to a new studio forced us to take a brake from Le Parfait. Now we are cooking, baking and creating gorgeous food images from our cozy studio in central Uppsala in Sweden. The studio is an old wood house dating back to the 1800 century and used to be a storage for gun powder! Now it is a test kitchen and a photo studio for us – foodstylist/foodwriter/cookbookauthor Liselotte Forslin and photographer Ulrika Ekblom. So, here we are again, supplying you with food inspiration. Stay tuned and you will get a fortune of recipes. We update frequently from now on.
This is a traditional Swedish sweet bread with saffron we bake for Christmas. Goes very well with “glögg”, mulled wine, coffee, tea or cold milk. In this version we updated the recipe with orange zest. As always when translating Swedish recipes some ingredients work different in other countries. Especially flour and yeast can be different. Here in Sweden we mostly use fresh yeast.
Makes appr 40 lussekatter
200 gram/7 oz butter
5 dl/2cups of ful fat milk
50 gram/appr 2 oz fresh yeast
1 gram/2 pinches of pure saffron threads
1 organic orange, the grated zest
2 dl/3/4 cup of granulated sugar
1/2 tsp of salt
15 dl/6 cups of all purpose flour
Glaze and decoration
1 egg, beaten
- Melt the butter in a sauce pan and add the milk.
- Let cool until a temperature of 37C° or 98, 6 F°.
- Break the fresh yeast into crumbles in a large mixing bowl and add the milk- and butter mixture. Mix until the yeast is dissolved.
- With a pestle and mortar crush the saffron threads with a little of the sugar and add to the mixture.
- Add the orange zest, sugar, salt and the flour and work into a elastic dough 10 minutes by hand or 5 minutes if using a food processor. The dough should be a little sticky.
- Let the dough rise in the bowl covered with plastic wrap in a warm place for 40 minutes.
- Divide the dough in 2 pieces and knead quickly on a floured surface.
- Roll each piece into a “snake” and cut 20 pieces each and roll into small “snakes”.
- Curl the ends in opposite direction until S-shaped buns with spirals at the ends.
- Place on trays covered with baking sheets and let rise under a clean tea towel for 40 minutes.
- Preheat oven to 250 C°/480 F°.
- Brush each bun with egg wash and place a raisin in each spiral.
- Bake for 5-7 minutes and let cool uncovered.