Grand Magazine

LUSSEKATTE­R

-

(Makes 16) Saffron is the hand-harvested red stamens of the saffron crocus and has a reputation for being the world’s most expensive spice. Luckily, a little goes a long way! Look for whole thread saffron (as opposed to pre-ground) with few or no yellow threads. Store it in a dark, air-tight container. If you wish, you can add more saffron to the recipe (up to a good pinch or so) for a more vibrant yellow crumb. This recipe provides instructio­ns to make julgalt (the Christmas pig), but you can find other shapes online.

Buns

115 ml (7½ tablespoon­s) butter, cubed 310 ml (1¼ cups) milk 12 threads saffron (or more, to taste), crumbled or ground 3.75 ml (¾ teaspoon) ground cardamom (seeds from 12 pods) 11 ml (2¼ teaspoons) dry active yeast (not rapid rise or pizza yeast) (2 sachets) 1 egg, beaten 125 ml (½ cup) sugar 5 ml (1 teaspoon) salt 1 litre (4 cups) all-purpose flour 32 raisins, plumped in water Pearl sugar (optional)

Egg wash

1 egg, beaten 30 ml (2 tablespoon­s) milk or cream cont’d on next page

 ??  ??

Newspapers in English

Newspapers from Canada