lice buns with pearl sugar

Lice Buns (Lussekatter) with Pearl Sugar

Ingredients:

• Dough:
  • 1 cup (250 ml) whole milk
  • 1/2 cup (115 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp saffron threads
  • 1 package (7 g) active dry yeast
  • 1/4 cup (60 ml) warm water
  • 4 cups (500 g) all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs
• Topping:
  • 1 egg (for egg wash)
  • 1/4 cup pearl sugar

Instructions:

1. Preparing the Dough:

1. Heat the Milk and Butter: In a small saucepan, combine the milk and butter. Warm the mixture over medium heat until the butter has melted. Remove from heat and stir in the saffron threads. Allow the mixture to cool until it’s lukewarm.
2. Activate the Yeast: In a small bowl, combine the warm water (about 110°F or 43°C) and yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
3. Mix the Dough: In a large mixing bowl, combine the flour, salt, and sugar. Add the cooled milk mixture, the activated yeast, and the eggs to the flour mixture. Stir until a dough begins to form.
4. Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours or until it has doubled in size.

2. Shaping the Buns:

1. Divide the Dough: After the dough has risen, punch it down to release any air bubbles. Divide the dough into 12-16 equal pieces, depending on how large you want the buns.
2. Shape the Buns: Roll each piece into a long rope (about 10-12 inches). Form each rope into an “S” shape, and place them on a baking sheet lined with parchment paper.
3. Second Rise: Cover the shaped buns with a kitchen towel and let them rise for another 30 minutes.

3. Baking the Buns:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Egg Wash: In a small bowl, whisk the egg. Brush the top of each bun with the egg wash, which will give them a beautiful golden color when baked.
3. Add Pearl Sugar: Sprinkle the buns generously with pearl sugar, giving them a lovely crunch and sweetness.
4. Bake: Bake the buns in the preheated oven for 10-12 minutes or until they are golden brown on top.
5. Cool: Once baked, remove the buns from the oven and let them cool slightly on a wire rack.

4. Serving:

Serve these saffron-infused buns warm or at room temperature. They are perfect with a cup of coffee or a glass of warm milk.

Tips for the Best Lice Buns:

• Saffron Flavor: If you want a more intense saffron flavor, steep the saffron threads in the milk mixture for a longer time, even overnight in the fridge, before using.
• Perfect Texture: To achieve the perfect, light texture, be careful not to add too much flour while kneading. The dough should be soft but not sticky.
• Storage: Store leftover buns in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just thaw and warm them up before serving.

Variations:

• Raisins: Traditionally, a raisin is placed in the center of each curl of the “S” shape. You can add this step before the second rise if you like.
• Cardamom: For an extra layer of flavor, add a teaspoon of ground cardamom to the flour mixture.
• Glazing: If you prefer a shinier finish, you can brush the buns with a simple syrup (sugar dissolved in water) immediately after baking.

Enjoy your Lussekatter with Pearl Sugar as a festive treat or a delightful everyday snack! These buns are especially popular during the Christmas season in Sweden, known for their distinct saffron flavor and soft, fluffy texture.