Saffron Easter Bunny Buns

Kids will love those cute bunnies. This is addaptation of "Lussekatter" or Swedish Lucia buns from Call Me Cupcake. I think that they are perfect for Easter breakfast with orange marmolade ;)

Ingerdients:

• 1 1/3 cups whole milk, 
• 0,1 g saffron, 
• 2 1/2 tsp. dry active yeast, 
• 4 Tbsp unsalted butter, cut in cubes, 
• 1 lb 2 oz all-purpose flour, 
• 1 tsp. grounded cardamom, 
• 1/8 tsp. chinese five spice, 
• 4 Tbsp fine sugar, 
• 1/2 tsp. salt, 
• 1 large egg,
• 1 egg yolk whisked with 2 Tbsp milk, for brushing,
• 1/4 cup cranberries; 

Method:

1. In small pot simmer whole milk and saffron. Add butter in cubes and suggar. Stir until ingredients disolve. Cool down to just above body temperature (105 F). 
2. In large bowl of a stand mixer fitted with the hook attachment mix flour, dry yeast, cardamom, chinese five spice and cranberries. Pour half of milk mixture.
3. Add whole egg and salt to the remained milk and stir until combined.
4. Pour rest of a milk into the dough and mix until smooth. Place the dough onto a work surface and knead for additional 3 minutes.
5. Place the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 90 minutes. At this moment you can also place dough in the refrigerator for 12 to 18 hours and bake later.
6. Cut dough into 12 equal portions about 4 oz. Take one portion and cut into 3 parts: 1 small ball (bunny tail), 1 medium ball (create pear shape and cut thiner end to make bunny ears), rest of the dough roll out into a rope and swirl aroud (bunny's torso). Put together all pices and make bunny. Brush with egg wash. Cover the tray with plastic wrap and let the buns rise for about 35-40 minutes, until almost doubled in size. 
7. Preheat an oven to 350 F. Brush one more time with egg wash and bake for 25 minutes or until a rich golden brown.
8. Cool on the cooling rack. The buns are best served warm, but can be re-heated for 5 minutes in a 300 F oven.

Orange cardamon cookies

 Merry Christmas everyone!

• 2 cups all purpose flour,
• 1½tsp. baking powder,
• ¼ tsp. salt,
• ¾ stick unsalted butter, softened,
• ⅓ cup shortening,
• ¾ cup confectionery sugar,
• ½ cup custard powder (see below),
• 1 large egg,
• 1 Tbsp. orange juice,
• Zest of 1 orange,
• 1 tsp. cardamom, grounded.

Method:

1. In large bowl, sift together flour, crusted powder, salt and cardamom. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 3-5 minutes. Add egg and beat for about 2 minutes.
3. Add flour mixture and mix on low speed until thoroughly combined. Add orange juice and orange zest and blend.
4. Remove dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Chill dough for about 1-2 hours.
5. Remove disc and remove plastic wrap. Roll out onto a piece of parchment to about 1/4″ thickness. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
6. Preheat your oven to 325°F. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker sheet lined with a silicone baking mat (or parchment).
7. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown depending on size and shape. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling. 

Custard powder
  For one cup of custard powder combine together:

• 1 cup sugar,
• ¼ cup corn starch,
• ¼ cup nonfat dry milk
• 1 tsp. salt.

*Cookies recipe was adapted from Julia Usher's cutout cookies