Swedish plant “lussekatter” with creamy saffron date filling
- In collaboration with Electrolux -
My best recipe on a Swedish classic! I’ve always loved this not-too-sweet-saffron-infused-soft-and-raisin-packed-bun and was very thrilled to take these ones out of the oven after years of trying different recipes and methods. I also tried to use sourdough instead of yeast and it worked out perfectly, just needs a bit more (like 24 hours) time to rise. So the classic bun normally hasn’t got any filling - however I find that they get even (!) better with a creamy, sweet and saffrony filling so that’s what you find right here!
If you have time blend the saffron with 1 Tbsp maple syrup at least 1 day before for an even more intense saffron flavour!
This Christmas I’ve partnered up with Swedish brand Electrolux to share a few of my favourite holiday baked goods, but also a creamy pumpkin soup with salad topping and a frothy carrot smoothie with tahini! And to inspire you to prepp your kitchen with the must-have-appliances which will help you get even more creative in the kitchen and cook even more yummy food - easy as 1 - 2 -3 . As Electrolux since their beginning have been creating products that make home life a little bit easier and a whole lot better, aims to create a better future PLUS works a lot on sustainable eating (and to inspire people to eat more plant based) it felt like a p-e-r-f-e-c-t match to team up.
You’ll see more of Electrolux and myself together throughout 2020 and I cannot wait to share it with you. Until then - let’s bake some Lussekatter buns! And Ps. For this recipe I’ve used their Kitchen Assistant, making lussekatter have never been easier! Cannot wait to bake my first sourdough using it, but that’s another blog post. Now - LUSSEKATTER!
Swedish plant “lussekatter” with creamy saffron date filling
Makes about 14 buns
Ingredients
25 grams fresh yeast
75 grams cold pressed neutral coconut oil, melted (or any other neutral oil)
2 1/2 dl oat mylk, or any plant mylk you like
3/4 dl coconut sugar
1/2 tsp salt
8 dl white spelt flour, about 450 grams
1/2 grams ground saffron
Saffron date filling
150 grams fresh dates, pitted
30 grams cold pressed neutral coconut oil, melted (or any other neutral oil)
1/2 grams ground saffron
1 pinch mineral salt
For brushing
Maple syrup
How to
Soak the dates in boiled hot water, set aside.
Sprinkle the yeast in your kitchen assistant baking tin. Heat oat mylk, coconut oil, saffron, sugar and salt in a pot until 37°C. Pour the saffron-infused mylk over the yeast and start your machine to dissolve.
Add half of the flour and on low speed start to knead the dough. Add more flour, and keep kneading to incorporate the flour after each addition. Add flour until the dough is little sticky when touching it, but does not completely stick to your hands.
Add a lid or a kitchen towel on top of the baking tin and set the dough aside in a warm place for 1 1/2 hours, until the dough has doubled in size.
Mix together the ingredients for the filling until smooth.
Put the dough on your countertop. Fold it a few times then roll out until you get a big rectangle. Spread out the filling on the dough and fold from one side (on the length) to the other, so you get a double dough with a sticky inside. Cut about 14 “strips” on the width. Form each strip to the classic lussekatt S-shape by curling each side until you get a tight S. Put on a baking tray and cover with a kitchen towel and let rise for another 20 minutes.
Pre heat the oven to 225°C. Brush the lussekatter buns with maple syrup. Then bake them in the middle of the oven for about 8-10 minutes, until the buns are golden brown. Let cool on a cooling wrack with a towel on top.
Enjoy when freshly baked, or freeze to thaw when serving.
