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Saffron buns / Swedish "Lussebullar"

 


Saffron buns, known as Lussebullar in Swedish, are traditionally baked for the 13th of December when we celebrate St. Lucia, however they are consumed throughout the Christmas period and it really isn't Christmas without them in my opinion.



Ingredients
  • 50 g fresh yeast / 14 g dry yeast
  • 500 dl milk
  • 180-200 g butter (melted)
  • 1-1.5 g saffron
  • 0.5 tsp salt
  • 150-200 ml sugar
  • 1 egg
  • 1500-1700 ml flour

   Garnish
  • Raisins or "pearl" sugar / large coarse sugar alternatively you can use almond flakes
  • Egg for brushing over


Method
  1. Crumble the yeast in a big bowl.
  2. Heat milk and butter to finger temperature at 37℃. Try to be precise with the temperature as the yeast starts to die at 50℃. Pour the mixture over the yeast and stir till it has dissolved properly.
  3. Mix in the saffron (if the saffron isn't ground already grind it down with a mortle  and a tsp or two of sugar).
  4. Add salt, sugar, egg and almost all of the flour (I'd start with about 1500 ml and see how the consistency is, you'll need to cover the dough lightly in flour when it rises and more flour is needed later when you knead and shape it).
  5. Cover with a damp cloth and leave to rise in a warm and draftless place until it is about twice the size, takes about 40-60 minutes.
  6. Put the dough on a well floured surface and knead the dough before splitting it into three parts. Then cut into smaller bits that you can roll out and shape.
    There are a few traditional shapes, like the "S" shaped ones in my photos, although by all means have a bit of fun, our eldest made some lovely snails this year as well as my favourite: "a heart for mummy, because you love daddy, Elis, Nova and me." You can also braid the dough and make loaves if you fancy something larger, you can even fill the larger ones with an almond paste if you want to make them extra moist and flavoursome.
  7. Place the buns on baking trays and cover with a cloth and leave to rise for a further 20-40 minutes.
  8. Pre-heat the oven to 250℃ if you're making buns or 225℃ if you plan on creating larger loaves.
  9. Brush the buns with egg and garnish.
  10. Bake the buns in the middle of the oven for 5-10 minutes (loaves take 15-20 minutes) until they start to get a nice light golden colour, leave to cool before eating. I usually freeze the buns I don't think we'll get through in the first two days so they don't go stale and we can enjoy them throughout the Christmas period.

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