MAXED OUT CHRISTMAS FLAVOURS!
MORE THAN YOUR NORMAL LUSSEKATT - JUST AS SOFT, JUST MORE FLAVOURFUL.
This is a variation of the traditional lussekatt - made into a braid, and instead of a cinnamon filling, we give it an almond(marzipan)+vanilla filling…. Basically combining the most "famous" of Christmas flavours in one and the same soft bun.
Because we braid these, instead of the normal lussekatt "S" shape - we use a bit less water to make the dough easier to handle when braiding.
First make the filling so it softens up and is easy to spread out
- 70 g soft butter
- 35 g brown / muscovado sugar
- 75 g shredded marzipan (in Sweden: Mandelmassa) with at least 50% almonds
- 2 tsp vanilla sugar
+ 0,5 tbsp of water
Mix together all the ingredients to a soft, creamy consistency. Let it be (in room temperature) whilst making the dough.
The dough recipe is based on using a 400 gram bag of our Buns & Brioche.
- 400 g Buns & Brioche mix
- 305g water (lukewarm) / 310 g if you use dry saffron
- 90 g sugar
- 1 tsp sirup (light/white)
- 2 tsps vanilla sugar
- 60 g butter (diced and room temperature)
- 35 g fresh yeast (red for sweet doughs)
- 6 g salt
- 1,0 g of saffron (we soak ours in 0,5 tbsp dark rum for 24 hours at least).
Add sugar, vanilla sugar, sirup, and saffron to the water in your baking bowl and start mixing so the water takes a gold colour from the saffron. Add the yeast and mix well until dissolved.
Mix in the flour mix - first half the mix, and once this turns smoother, add in the other half. Then add the salt.
Add in the soft butter a bit at the time. Work the dough for another 5 minutes. Once done, let it rest for 5 minutes.
On a lightly floured surface (we use tapioca starch) roll out the dough to approx 40 high and 60 cm wide (30x50 if you want a thicker braid). Use a thin pizza peel to make sure the dough doesn’t stick to the surface.
Spread the filing across half the dough. Folder over the other half. With a pizza-slicer cut into long strips and braid 3 strips. Place each on a baking tray with baking parchment paper.
Turn on the oven at 195 degrees Celcius (fan). Leave the braided buns to rise for 1-1.5 hours.
Brush with eggwash (1 egg + 1 tbsp water + pinch of salt) and bake for 2*11 minutes (22 minutes) and turn halfway.
Add 1 tsp sugar to the egg wash and once out of the oven, brush all the gifflar again to get that shine.
Leave to cool and enjoy
PS - you might think that these go a bit dry the day after. Don't worry. Just microwave them for 10 secs (800-900W) or 20 sec (600W) and you would think they were freshly baked.
