One week! O-n-e week left until me and J are going to Sweden! Aaaaaaaaah I’m so exited gakshdsdgagdgsfagsd.
We have almost the whole time planned out in order to actually have time for everything we want to do – Liseberg, julbord (basically Christmas buffet but fancier), turkey dinner, shopping, see people, baking… Ooh yes baking! The “lussekatt” is my favourite – it’s a traditional Christmas-bun in Sweden and along with cherry tomatoes and the ocean it’s one of the best things in the world.
- 1 cup melted butter (vegan: choose margarine or coconut fat)
- 1-2 tsp. powdered saffron (I like to make mine with loads of saffron but it’s up to you)
- 1 cup milk (vegan: choose almond/rice milk without added sugar)
- 3/4 cup sugar
- 1 tsp. salt
- 2 pkg. dry active yeast (4 1/2 tsp)
- 6 1/2 cups all-purpose flour
- 2 eggs, well-beaten (vegan: skip this)
- raisins to decorate
Heat milk and butter until finger-warm, add yeast to it and let it sit for 10 minutes, then add the saffron. Mix dry ingredients the add it gradually to the milk-mixture and work the dough until it’s not sticky anymore. Cover it and let is sit for 30 minutes, then make buns in whatever shape you like, cover them and let them sit for 30 minutes. If you like, brush them with egg white (makes them shiny) and decorate them with raising just before putting them in the oven. Bake on 275-300ºC for about 15 minutes. Enjoooooooooy.
I would really really really like to make some right now but I have to study.. Next week for sure!
See you later and happy 3rd advent! ❤