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Lussekatter! (Kind of monkey-bread style)
Dec. 20th, 2009 02:35 pmWhat I cooked: Lussekatter! (Saffron buns for St. Lucia's day, one week late). See a picture here.
How much it cost: About as much as bread normally does, plus 0.99 of whole milk and $3.00 of saffron.
How it worked: ( Recipe copied from King Arthur's Flour website under the cut. )
This is not our usual recipe, which is much dryer and more bread-like (and less dinner-roll). I used all white wheat flour instead of a mix of all-purpose and potato flour, used less saffron as I only had the one small envelope on-hand, and added a tiny bit of cardamom (not enough). I also glazed the buns with a saffron egg wash instead of the weird and previously unknown-to-me frosting suggested in the recipe. Because of the cookie sheet shortage mentioned in the last entry, I wound up baking these all together in pyrex instead of separately.
Just a note that kneading these things kicked my butt, and I split the kneading 50/50 with Gerbal. I have sore abs this morning, and used a lot of the muscles in my back that I've recently despaired of recuperating. Maybe I should knead bread every day.
Also, I think my roommates were alarmed when I started buttering down the countertop, but I scrubbed it before and after and it came clean just fine.
Taste: White wheat continues to be on probation, for me. These are entirely decent; I would put in more cardamom next time, as the saffron at the store was way expensive and left these insufficiently fragrant. The baking style also made them moister and less dry than I'm used to. Next time I would cut 50-50 bread flour and whole wheat flour, like I usually do. The golden raisins were added by my roommate, who got really into the Santa Lucia myth when I told him about the whole candles-on-head dealio, but I will not leave the raisins off myself next time, as they improve the whole thing.
Storage: I am not sure these will last long enough to be stored.
How much it cost: About as much as bread normally does, plus 0.99 of whole milk and $3.00 of saffron.
How it worked: ( Recipe copied from King Arthur's Flour website under the cut. )
This is not our usual recipe, which is much dryer and more bread-like (and less dinner-roll). I used all white wheat flour instead of a mix of all-purpose and potato flour, used less saffron as I only had the one small envelope on-hand, and added a tiny bit of cardamom (not enough). I also glazed the buns with a saffron egg wash instead of the weird and previously unknown-to-me frosting suggested in the recipe. Because of the cookie sheet shortage mentioned in the last entry, I wound up baking these all together in pyrex instead of separately.
Just a note that kneading these things kicked my butt, and I split the kneading 50/50 with Gerbal. I have sore abs this morning, and used a lot of the muscles in my back that I've recently despaired of recuperating. Maybe I should knead bread every day.
Also, I think my roommates were alarmed when I started buttering down the countertop, but I scrubbed it before and after and it came clean just fine.
Taste: White wheat continues to be on probation, for me. These are entirely decent; I would put in more cardamom next time, as the saffron at the store was way expensive and left these insufficiently fragrant. The baking style also made them moister and less dry than I'm used to. Next time I would cut 50-50 bread flour and whole wheat flour, like I usually do. The golden raisins were added by my roommate, who got really into the Santa Lucia myth when I told him about the whole candles-on-head dealio, but I will not leave the raisins off myself next time, as they improve the whole thing.
Storage: I am not sure these will last long enough to be stored.
