Sourdough St. Lucia Saffron Buns
SourdoughSt. Lucia saffron buns aka Swedish Lussekatter Rolls made with naturallyleavened sourdough with a dose of saffron and touch of cardamom
Servings: 8 pieces
Calories: 630kcal
Equipment
Ingredients
- DOUGH
- 3 cups /365 g All-purpose flour
- 39 g/1 large egg
- ¾ cup 125g sugar
- 127 g Sourdough starter I used stiff starter
- ¾ cup / 190g milk I used full fat milk
- ½ teaspoon 2 g salt
- 3 tablespoon /47 g butter
- ¼ cup / 57g sour cream
- ½ teaspoon saffron
- ¼ teaspoon cardamom
Instructions
- In a bowl mix hot milk and saffron and 1 teaspoon sugar and set aside.
- DOUGH
- In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Gradually add butter and incorporate about 1 minute on low speed. Once all
- the butter is incorporated, turn the mixer up one speed and knead the dough
- until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Cover the dough and let it rest in a warm (75°F) place for 3--4 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.
- Shape
- Next morning divide the dough into 8 pieces of 85g.
- Roll it into 12-inch snake and twist both ends.
- After 35-40 minutes brush with egg wash and stick a raisin on both ends.
- Bake it in 375°F for 25- 30 minutes or until golden in color.
- Enjoy, it is excellent breakfast bread on its own.
Video
Nutrition
Calories: 630kcal | Carbohydrates: 60g | Protein: 33g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 816mg | Sodium: 496mg | Potassium: 392mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1372IU | Vitamin C: 0.1mg | Calcium: 164mg | Iron: 6mg
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