Made these the other day; the recipe seems a lot like St. Lucia buns/ Lussekatter but a slightly easier version. They tasted amazing fresh and definitely need to be all eaten up on day of baking.
250ml cold milk
50ml double cream
1 big pinch saffron strands
25g golden syrup or honey
25g unsalted butter, softened
575g strong white flour
1 tsp fine salt
1 sachet instant yeast
1 large egg
200g chopped mixed peel
50g caster sugar, plus extra to glaze
Rough-cut sugar cubes (the stuff you get at posh restaurants; Tate &
Lyle does it)
Bring the milk, cream, saffron and syrup to a boil, pour into a jug,
leave until warm, then add water to top up to 400ml.
Rub the butter into the flour, sugar and salt in mixing bowl. Beat the
yeast and egg into the milky liquid, stir in the peel, then mix into
the flour. Leave for 10 minutes. Oil a 30cm patch of worktop and knead
the dough. Leave, then knead twice more at 10-minute intervals, cover
and set aside for 45 minutes.
Cut into 12, shape into balls and space a few centimetres apart on a
tray lined with baking paper and cover until risen by at least half.
Brush with water, cut a cross in the top of each and bake at 190C
(170C fan-assisted)/375F/gas mark 5 for 20-25 minutes. Boil the caster
sugar and a little water to a syrup, then brush over the hot buns.
Smash the sugar cubes with a mallet and sprinkle over.
- posted 10 years ago