The fluffiest saffron buns I have ever eaten | Lussekatt |Santa Lucia
In this video I show you how to make the fluffiest saffron buns. Lussekatt are really famous in Sweden and traditionally eaten on Santa Lucia´s day13.12.
For this recipe it is really important to heat ingredients to max 37 degrees Celsius to not destroy the yeast. The yeast needs some time to do its magic???? but the result will be a fluffy and juicy dough, so it´s worth waiting????
Lussekatt Recipe:
500 ml milk
12 g dry yeast
150 g butter
1 g saffron
250 g quark (10% fat) ( I used the brand kesella)
180 g sugar
960 g flour
1 egg+ 1 tbsp milk
raisins
Cornish Saffron Buns with Currants!
Looking for an authentic British dessert? Try these traditional Cornish saffron buns—bright yellow, flaky rolls packed with currants. These sweet treats taste great with butter at a tea party. Learn how to make these delicious homemade yeast rolls in a few steps!
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???? INGREDIENTS
???? 1 teaspoon good quality saffron threads
???? 3 tablespoons boiling water
???? 4 1/4 cups bread flour (500g)
???? 2 teaspoons fine salt (10g)
???? 6 tablespoons unsalted butter, chilled (87g)
???? 6 tablespoons lard, chilled (87g)
???? 1/2 cup caster sugar (100g)
???? 3 teaspoons fast-action yeast (10g)
???? 1 large egg
???? 3/4 cup whole milk (175 ml)
???? 1 1/2 cup dried currants (225g)
???? 1 tablespoon orange zest (from 1 medium orange)
???? 1 tablespoon lemon zest (from 1 medium lemon)
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Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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Hot Cross Saffron Buns - Happy Easter!
Hot Cross Buns are a traditional Easter treat here in the UK. Today, I'm making them in a way that also incorporates some elements of a Cornish Saffron bun.
For more information about what a Hot Cross Bun actually is, start here:
Recipe notes: (for a simpler and more traditional version of this recipe, go here: )
Ingredients:
For the dough:
450g plain flour
7g (about 1 teaspoon) sachet of fast action bread yeast
50g soft brown sugar (you can use white sugar if you can't find brown)
150g dried fruit (raisins, sultanas, currants, candied citrus peel - omit the peel if you don't like it - just use more raisins or some other dried fruit)
2 tablespoons clotted cream (use creme fraiche, or high fat cream cheese or anything rich and creamy)
1 teaspoon ground mixed spice (nutmeg, cinnamon, cloves, ginger)
1 egg
50g butter, melted
250ml whole milk
Saffron (a generous pinch)
For the crosses
Lemon zest, finely chopped
100g plain flour
water
For the glaze
Lemon juice
about 5 heaped teaspoons of white sugar
Infuse the saffron in the milk, warming it in a pan. Leave to cool to body temperature
Mix all of the other dough ingredients in a bowl, add the saffron infused milk; mix thoroughly, then cover and leave for half an hour
Turn out the dough and knead it for a minute or two, then return it to the bowl, cover and leave until it has doubled in size
Knead the dough again to knock out some of the air, then divide it into 12 pieces.
Form each piece into a ball and place them on an oiled tray - leave a little space between them
Cover with oiled plastic film and leave until they have doubled in size and are touching each other. Preheat the oven to 200C
For the crosses, mix the lemon zest and flour in a bowl, and add just enough water to form a very thick batter - put this in a plastic bag, cut a tiny piece off the corner of the bag and pipe lines of this batter across the buns all at once - forming crosses on each one. Do this immediately before placing in the oven.
leave to bake for 20 minutes.
Mix the lemon juice and sugar, stir until it's all dissolved. Brush this over the buns as soon as they come out of the oven - while they are still piping hot.
Saffron Poached Pears | Restaurant Style Dessert Recipe
Saffron Poached Pears by Chef Vineet Bhatia
Ingredients
Saffron Pear
2 pears, peeled to hold shape and cored
A small handful of mint leaves
Large pinch of saffron
8 teaspoon sugar
Place the pears in the water along with the other ingredients.
Bring the water to a boil, reduce the heat and gently simmer till the pears soften.
The best way to check is by inserting a knife if it inserts easily means the pears are done
Remove the saffron poached pears from the water & let them cool
Reduce the saffron water until it turns into a syrup. Gently glaze the pears with the saffron syrup.
Slice 1 pear into half.
Lemon Yogurt
50g thick yoghurt
20g icing sugar
1 tablespoon lemon rind
1 teaspoon lemon juice
Whisk the yoghurt & icing together till smooth
Add grated lemon rind, lemon juice and mix well.
Crushed Digestive biscuits to garnish
Mint leaves to garnish
Pumpkin seeds to garnish
Spoon the lemon yoghurt and spread on a plate.
Sprinkle crushed digestive biscuits and pumpkin seeds on the yoghurt.
Place the halved pear on the biscuit, drizzle the saffron syrup around the pear and garnish with mint leaves.
#cheftraveller #chefvineet #vineetbhatia
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