The Little Book of Fika by Lynda Balslev

Author:Lynda Balslev
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2018-01-29T15:12:15+00:00

½ teaspoon saffron threads

11 tablespoons unsalted European-style butter

2 cups whole milk

2 (¼-ounce) packages active dry yeast (4½ teaspoons)

1 teaspoon plus 2/3 cup sugar, divided

½ teaspoon sea salt

6 to 7 cups unbleached all-purpose flour

1 large egg, lightly beaten

½ cup raisins, plus extra for garnish

1. In a small mortar or bowl, crush the saffron and a pinch of sugar with a pestle or spoon until finely ground.

2. Melt the butter in a large saucepan over medium-low heat. Add the milk and heat until lukewarm (110°F).

3. Place the yeast in a large bowl and add ¼ cup warm milk and 1 teaspoon sugar. Let stand until the yeast dissolves, 2 to 3 minutes.

4. Add the remaining 1¾ cups milk, the saffron, the remaining 2/3 cup sugar, and the salt. Stir once or twice to blend.

5. Add 6 cups flour to the bowl and stir with a wooden spoon to combine. Stir in ½ cup raisins. The dough should be sticky but not overly wet. If necessary, add a little flour at a time, to achieve the desired consistency. Knead the dough until it pulls away from the bowl and is smooth and elastic, about 8 minutes, sprinkling with extra flour if still too sticky. Cover the bowl with a kitchen towel and place in a warm draft-free spot. Let rise until doubled in volume, about 1 hour. Punch the dough down and let stand at room temperature for an additional 45 minutes.

6. Preheat the oven to 450°F and line a baking tray with parchment paper.

7. Roll the dough into shapes by grabbing a small handful and, with light hands, rolling out into a ½-inch-thick rope. Shape the rope into an S shape or braid two ropes together. Place the shapes on the baking tray about 1 inch apart. Repeat with the remaining dough.

8. Lightly brush the breads with the egg and garnish the folds and corners with a few raisins. Bake in the oven until puffed and golden, 10 to 12 minutes. Cool slightly on wire racks. Serve warm with butter. Once cooled, the buns may be stored in an airtight container at room temperature for up to 2 days and reheated in a 250°F oven to serve.

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