Christmas cookies

Saffron buns

Saffron buns are a pastry that is strongly associated with lucia weekend. “Lussekatt” is a form of common wheat buns but with a strong yellow color that comes from an ingredient called saffron.
The concept Lussekatt had originally nothing to do with Lucia, but is etymologically traced to Lucifer, that is the devil. It was in Germany in the 1600s as the custom with Lussekatt arrived. The devil, in cat form, gave the child beating, while Jesus as a child handed out brownies to the good children. To keep the devil away they colored saffron buns with yellow saffron spice. The bright buns were scaring Saffron, ie Lucifer.

How to make saffron buns:


INGREDIENT
ca 35 st
50 g Yeast
100 g Butter
5 dl milk
250 g Natural yogurt
2 bags of Saffron 1 g
1 1/2 dl suger
1/2 tsk salt
17 dl flour


Garnish:
RaisinPainting: 1 Egg


Do like this:
Crunch yeast in a degbunke. Melt the butter in a saucepan. Add the milk and heat to heat the finger, 37 degrees. Degspadet Pour over the yeast. Stir so that the Yeast dissolves. Add cottage cheese, saffron, sugar, salt and most of the flour. Work dough until it becomes shiny and smooth, and release from Bunker edges. Add ev. more flour. Let ferment covered in about 40 min. Set the oven at 225 grader.Arbeta the dough on floured surface and back out to about 35 kusar or fantasy characters. Place them on greased sheets. Garnish with raisins. Allow to ferment, covered in about 30 minutes. Brush with beaten egg. Bake in middle of oven 5-8 min. Major characters baked at 200 degrees for 10-15 minutes.

"KNÄCK"
This toffee is, perhaps in company with another toffee which we call “Ischoklad”, considered as a mandatory part of a Swedish Christmas celebrations. A classic!
This Christmas-candy is incredible good and tastes best when they are cold.
Once the batter has been cooked up to just the right texture, which can be soft to very hard, depending on your taste, it divides into small folded paper where it may solidify.

Recept on how you do this kind of Swedish toffee ”knäck”:
Servings:

About 40 pc

2 dl sugar

2 dl light syrup

2 dl whipping cream

1 tablespoon butter or margarine

3 tablespoons chopped almonds

Do like this:
Mix sugar, syrup and cream in a saucepan, preferably plastic coated. Boil vigorously 15-20 min.
Pour a little of the hot mixture into a cup with cold water. Is the batter to form a round ball is finished, otherwise the mixture boil for a few min.
Take the pot to the side and mix of yellow and almond. 4th Pour the batter into little molds breaking consolidated in one place. Let cool killing.

So now, go home and bake : D



/ Johanna,Jonna, Maja and Malin frome Sweden