The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lussekatt - Swedish Santa Lucia Saffron buns

txfarmer's picture
txfarmer

Lussekatt - Swedish Santa Lucia Saffron buns


I used this recipe found right here on fresh loaf: http://www.thefreshloaf.com/node/4189/santa-lucia-bread#comment-26429 Thanks! It worked great. Found saffron at my local super market, $7 for 0.5gram, ouch! Found quark at whole foods, another ouch, these breads ain't cheap! However, they look great and taste great! Other than the classic S shape, I also made a few other classic shapes.



With the quark addition, and plenty of kneading, the crumb is incredibly soft and moist, even after 3 days.



Very happy to have tried this fun new bread!


Comments

hansjoakim's picture
hansjoakim

Just in time for December 13th :)


They look absolutely perfect!


To tell you the truth, I hadn't planned on baking these buns this year. I might have to reconsider that now... Great stuff!

Floydm's picture
Floydm

Beautiful!

althetrainer's picture
althetrainer

They sure look delicious!  Beautiful!  Al


mrfrost's picture
mrfrost

What would make a good substitution for quark?

hansjoakim's picture
hansjoakim
mrfrost's picture
mrfrost

Thank you.

crunchy's picture
crunchy

hansjoakim, I'm confused about that quark recipe that you linked. One needs live cultures (like the ones in cultured buttermilk) to make quark. In the linked recipe, they're actually mixing milk and butter, but that doesn't make buttermilk! Have you ever tried to make quark that way?

mrfrost's picture
mrfrost

I suspect many(if not most) European butters have active cultures.


I also wondered if that is the case, and if the recipe would work with American butter.

txfarmer's picture
txfarmer

http://www.foodsubs.com/Chefresh.html


--------------------------


quark = quark-curd = topfen = quarg = curd-cheese    Notes:   This versatile fresh cheese resembles soft cream cheese.  Germans (who call is quark) and Austrians (who call it topfen) use it to make everything from cheesecake to gravy.  To make your own:   Combine one quart whole milk with 1/2 cup buttermilk in a clean container, cover, and let the mixture stand at room temperature for two days.  Gently cook the mixture for about 30 minutes.  It's done when the curd has thickened slightly and begun to separate from the whey.  Let it cool and pour it into a colander lined with several folds of cheesecloth.  Put the colander into a larger container, wrap with plastic, and let it drain overnight in the refrigerator until the quark is reduced to the consistency of yogurt.  Makes about 1 cup.  Substitutes: fromage frais (very similar) OR yogurt cheese (more acidic) OR two parts ricotta cheese and one part sour cream OR strained cottage cheese OR mascarpone

SylviaH's picture
SylviaH

love the shaping, color and crumb.


Sylvia

ques2008's picture
ques2008

love the look of your breads.  i have bought quark before, but had to go to an Austrian patisserie out in the west island.  it does resemble curdly cheese.


 

jannrn's picture
jannrn

Those are BEAUTIFUL rolls!! I am not familiar with them or the tradition behind them, but would LOVE the recipe!! I already have saffron and am ready to make my own Quark. How gorgeous!! If they taste ANYTHING like they look, WOW!!
Thanks!
Janet

mrfrost's picture
mrfrost

The location of the recipe is referenced in the first post.

Bridgestone's picture
Bridgestone

I posted the recipe that it seems that you used for this batch (from the original post).  Wonderful that it worked so well for you!


Re: saffron prices.  Prices are way up this year in Sweden.  I usually double the amount of saffron (2 grams total) when baking these and that means each batch is running about 23 dollars!  Still worth it, though.

txfarmer's picture
txfarmer

I admit that I only used half of the saffron amount in your recipe, AND halved the total yield, but it worked so well that next year I will use the same amount as you!

judyinnm's picture
judyinnm

Saffron crocus can be had from an online nursery for about $15 for 30 bulbs.  Then you have decoration, and herb.  It may take a bit of effort to collect the little strands from the flower, but worth it.

tabasco's picture
tabasco

Thanks so much for your pictorial on these St. Lucy holiday breads and I love your shapes, too!

Time to get baking for this year--or at least searching out the Quark and the saffron!

I'm going to make them for my niece named Lucy whose birthday is December 13!