This is how you shouldn’t bake your fluff buns: “Hittipå”

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This is how you shouldnt bake your fluff buns Hittipa

Lusse bun, lusse cat or saffron bun? Dear child has many names, and like the gingerbread cake, the fluffy cats are part of many people’s habit of baking when Christmas approaches.

But what does the perfect recipe actually look like? There are, to say the least, divided opinions about that.

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Simple tricks – that’s how the lussebuns are the tastiest

A classic recipe for lusseballs includes yeast, butter, milk, caster sugar, wheat flour, a little salt and, of course, saffron. But it is not enough for everyone.

Camilla Hamid has tweaked his recipe for lussebullar and added two more ingredients – eggs and vanilla sugar. In addition, she tips her blog about two clever tricks that, according to her, make the buns really juicy and taste extra good.

  • Room temperature ingredients: Set everything out for a while before baking. The milk does not need to be heated to 37 degrees because the temperature of the dough will rise a few degrees during the kneading.
  • Soak the raisins: Raisins are dried berries and when they come into contact with the dough they will do everything in their power to soak up as much liquid as possible. So soak them for at least 1 hour before baking so they can quench their thirst and leave the moisture in your saffron dough alone.

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    There are many varieties of fluffy cats. Photo: Stella Pictures

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    You shouldn’t have this in the dough: “Hittepå product”

    Among all the hundreds of recipes for fluff buns, the ingredients differ. For example, some people think that you can have margarine instead of butter and some prefer to have quark or kesella. But here the chef and pastry chef sit Tea Malmegård down the foot.

    To Expressen, she talks about the most common mistakes people make with their buns.

    “A mistake many people make who bake custard is to use kesella. Don’t put kesella in the custard dough, it kind of just turns out dry,” she says and continues:

    “It is clear that you can bake with margarine if you have to, if you may not be able to eat milk protein, but there is an incredible amount of flavor in butter and I think it cannot be expressed in an aroma,” says Tea Malmegård to The Express.

    So, don’t use margarine or shortening if you want juicy and tasty buns, simply put.

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