The December edition of Sweet World and some Lussekatter for Lia and Susana


Every month Lia from Lemon and Vanilla and Susana from Basta Cheio have this baking challeng in their blogs they have named Sweet World. I always feel very excited about this challenge, eager to see every single participation, the amazing recipes and photos, the talent, the awe inspiring posts. But I never participate. See, these ladies are pros!! They choose the most delicious and prettiest desserts ever, and usually their Sweet World needs a patient, steady hand, everything I am not! So I sit back in the ailes and simply watch the show. And, boy, what a show!! There's an array of brave people out there who every month throw caution to the wind and cram in with the challenge. My applause goes mostly to those folks, and I have seen some works of art come out of their hands.


This month though, something got over me. I know what it was, it was the fact that we had bought a small vial of saffron - shit's expensive as hell!! - and although I had been dying to cook with real saffron, I was stuck for what to use it on. My mind drew a blank and I had no idea what to do with that saffron. And then I saw what the Sweet World theme for December was... and I was in! Because I have wanted to eat these for ages, actually, and it was like everything coming together at the perfectly right moment - timing can be a bitch!! It was the perfect timing, yes, and I could not let it pass. So I harped on my husband for us to make some Saffron Buns so I could pitch in - and delight myself at the same time! And since these buns are traditionally baked to be enjoyed on the 13th of December, it feels quite appropriate that I should post them here today!


So these Lussekatter, they are to die for. Ours did not come out looking as perfect and as pretty as I had wanted them to, but the taste of these babies... oh, boy! I love saffron, I realized I love saffron when I first drank Badam milk - google it if you don't know what it is, but lemme tell ya, it is heaven in a tall glass!! - and these buns have just made it very clear how much I do love saffron. There's something smoky to it to fills all my senses, it infuses the whole house with a warmth in scent that leaves me feeling so cozy and comfy, and the way it wraps its flavours around the food you season it with... let's just say it is a good thing this is so expensive or my family would be eating everything saffron - I have since cooked a fricasse chicken with saffron that is to die for! I am still, though, trying to fin other recipes with saffron that catch hold of my imagination!!


So in order to pitch in my participation in this month's Sweet World, here is how we made these buns at our home:
  • 125 ml milk
  • 10 gr yeast
  • 1 tsp saffron
  • 50 gr butter
  • 200 gr flour
  • 100 gr spelt flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 egg + 1 yolk
  • dried cranberries
In a bowl, mix the flours, the salt and the sugar. Set asside. On a pan, warm up the milk with the saffron so it infuses. Let it cool until lukewarm and add the yeast, stirring. Melt the butter and let it cool, then add to the milk mixture. Beat an egg into it and pour over the flour mix. Knead for five minutes - I used the hook implement on my stand up mixer, as you know I do not touch dough with my bare hand if I can avoid it. Cover it with a kitchen towel and let it proof for one and a half hours. Then after this amount of time has elapsed, roll the dough onto a floured surface and knead it again, briefly. Break the dough up into 10 cm rolls and form them into S's. I found this bit quite hard, mine wouldn't stay put and kept loosing their form, but hey, go with it! Place these S's on a baking tray covered in baking parchement, cover with a kitchen towel and let them rest for another half hour. Pre heat your oven at 200º. Uncover your buns (go ahead and laugh, I know I did) and on the bend of each S, place a cranberry, pressing it into the dough so it won't pop off when it's baking. Beat the egg yolk with a few drops of really cold water and brush over the buns. Bake in the oven for 15, 18 minutes, lowering the temp to 180º Once they're golden and hollow ounding, get them out and let them cool on a rack. Serve with butter, jam, chocolate spread, or nothing at all. They're really good just warm out of the oven!!




Comments

  1. Pois eu acho que estão excelentes! :)
    Neste tipo de bun é normal que cada "fornada" se assuma diferente com o seu próprio carácter. Por acaso não costumo funcionar muito bem com este tipo de massa mas achei esta fácil de trabalhar.
    Fico muito feliz que tenhas gostada. A mim conquistaram-me completamente.
    Grande participação e Muito Obrigada por te juntares ao SW :)

    Bjinhos

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    1. Obrigada eu, Susana, pelas palavras!! bjs

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  2. Querida Ruth,
    Em primeiro lugar, votos de um muito feliz 2017 para ti e família é tudo de bom.
    Em segundo lugar, agradeço de coração as tuas visitas e comentários ao meu cantinho. Especialmente o ultimo comentário que me deixaste, achei lindo e fiquei muito envaidecida e emocionada com o teu carinho.
    Eu também adorei descobrir o teu cantinho em 2016 e desculpa não ser assídua, mas estes últimos meses do ano foram caóticos em termos de gestão de tempo. Espero este ano poder dar ao teu cantinho e a ti a atenção que ambos merecem.
    Quanto aos teus buns, concordo com a Susana. Massas lêvedas reagem de maneira diferente e raramente consegues duas fornadas iguais. Sinceramente, disse-te no insta e volto a repetir. Acho que estão lindos e rústicos sim, mas muito charmosos e aposto, deliciosos.
    Muito obrigada por te juntastes ao SW e espero que possamos continuar a contar com a tua presença. Este desafio foi criado por amadoras, para amadores e não há cá essa coisa de profissionais e sim pessoas com fome de aprender e ir mais além.
    Olha, se queres mais uma receita muito interessante e boa com açafrão, que eu também amo de paixão, além da paella, onde fica uma delícia, experimenta o loaf de hot cross buns que tenho lá no blogue e que foi tema da Páscoa do SW. É maravilhoso é fácil de fazer, comparativamente com estes buns, é um passeio no parque 😏
    Beijinho,
    Lia

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    Replies
    1. first: já me tinha lembrado do hot cross que é coisa que n como desde q voltei de Manchester ainda o século era outro, acho q tenho de experimentar em breve, ainda para mais sempre pensei q era coisa dificil de fazer para caramba, se dizes que é fácil, oh pa mim a saltar!!! Seconds: ainda agora me queixei de me terem deixado de lagriminha ao canto do olho, neste momento já está a lágrima a escorrer cara abaixo e a borrar-me a maquilhagem, vocês são umas máz ;) Muito obrigada pelas palavras, pelo carinho, pelo afecto e acima de tudo, Lia, pela inspiração!!! Grande mulher, mesmo!

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