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Lussebullar
Ingredients
Utensils
bowl, pot, whisk, 2 kitchen towels, 3 baking sheets, 2 ovens, pastry brush
Step 1/ 7
- 3⅓ g fresh yeast
- bowl
Crumble the yeast into a big bowl.
Step 2/ 7
- 11⅔ g butter/margarine
- ⅛ bags saffron
- 33⅓ ml milk
- pot
- whisk
Melt the butter/margarine in a pot. Stir in the saffron then pour the milk into the pot.
Step 3/ 7
- 13⅓ ml sugar
- ⅛ tsp salt
Pour some of the liquid mix into the big bowl, stir and then pour in the rest. Add the sugar and salt.
Step 4/ 7
- 100 ml flour
- kitchen towel
Slowly pour in most of the flour while mixing. Work the dough with your hands for 10 minutes. Let the dough rise under a kitchen towel for 30 minutes.
Step 5/ 7
Lay the dough onto a floured surface and knead in the rest of the flour. Form the dough into the classic shape, balls or experiment with simple cookie cutters for creative shapes.
Step 6/ 7
- 3 baking sheets
- oven
- kitchen towel
Place on baking sheet and let rise under a kitchen towel for 30 minutes. Turn the oven on to 200 C °.
Step 7/ 7
- ⅛ egg (for coating)
- oven
- pastry brush
Brush them with lightly whisked egg and bake in the middle of the oven for 8-10 minutes.
Enjoy your meal!
Tags
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