Luss buns or Saffron buns,
Yes, many different names. These Lussebulls are incredibly succulent using soaked raisins and rumble butter
Juicy Luss buns, 20-30 pieces:
ingredients:
50 g of yeast
4 dl of standard milk
2 dl Heavy cream
1 g saffron
1.5 dl of White sugar
1 egg
1 tablespoon vanilla sugar
150 g butter, room heat
12-15 dl of wheat flour
+ 1 egg for brushing
+ soaked raisins
If you want to skip the cream, use 5dl of milk and 200 grams of room heat butter
Start by tumbling and then dissolve the yeast in milk and cream, in a large bowl.
Mortal saffron with 1 teaspoon of White sugar. Then pour it into the yeast mixture.
Add the remaining ingredients. Use a little flour at a time.
Work together smoothly and then sprinkle some flour at your table.
Divide the dough into 20-30 equal parts.
Roll each of you to lengths and then shape into loops.
Put on a baking sheet and let it bake under a sheet for 1-2 hours.
Put the oven at 225 ° C.
Brush with egg, pute some of the raisins on each bun and then bake in the middle of the oven for approx. 7-9 minutes, until the bulls have a nice texture
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Scott Holmes:
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