Almond version of Swedish Lussekkats.
Preparation time 20 minutes .. Rising 60 + 30 minutes .. Baking 10 minutes
INGREDIENTS .. 32-40 pcs
- 950 g flour
- 150 g fine custard suiker
- 43 g dried sourdough
- 200 g butter
- 1 tsp salt
- 135 g honey
- 500 ml almond milk
- 1 tsp almond extract
- white of brown almonds for garnish
- 1 beaten egg
In a medium bowl mix together the flour, sugar, salt and dried yeast (fresh yeast you add the moisture). Mix well together.
Heat the butter with the honey is melted in a small pan until the butter. Now add the milk (I used quiet half whole milk) and cook to about 37°C.
Meanwhile consternation to the saffron powder, mix will be with a little sugar and add the vodka resolved to him and aroma of saffron comes up. Now add the saffron-vodka in the milk, mix well and add to the flour.
Mix and knead until smooth and elastic dough. Deg with a towel and let the dough rise in a warm place him an hour.
Knead the dough just after rising, divide into quarters and each quarter divide further into 8-10 pieces. Make each piece a sausage of 1.5 cm thick and 15 cm long and turn them into a letter S.
Place the buns on a baking sheet lined with parchment paper or bakfolie and let rise for another 30 minutes. Then brush with beaten egg and work to your liking with raisins off.
Bake 10 minutes or until dark golden. Let cool on a wire rack.
As each cakes and breads of risen dough, these buns are also suitable for being frozen and defrosted back.