Hello all you lovely people!
Hope you are having a wonderful time these days before Christmas is upon us.
I have been baking all day whilst listening to She & Him's Christmas record, and I thought I'd share the recipe for the traditional Swedish Christmas-time saffron buns called Lussekatter or Lussebullar.
These are delicious with an amazing scent of saffron. They also get a lovely yellow colour from the saffron, and they are mildly sweet. Great to have with a cuppa. They do need to prove for quite some time, so it's not the quickest of bakes, but it's definitely worth it in the end!
- 5 dl milk
- 50 grams fresh yeast
- 1,5 dl sugar
- 2 grams salt
- 2 grams saffron
- ~14 dl flour
- 100 grams butter
- 1 egg
Heat the milk to 37°C. Solve the yeast in the milk. Add the sugar and then the salt. Solve the saffron in 1 tablespoon warm water, and then add it to the rest. Add the flour and butter in additions. You might not need all of the flour. When the dough isn't super sticky anymore and releases from the bowl you're preparing it in it's saturated for flour.
Cover and let prove for 1 hour, until the dough is twice as big.
Divide the dough into balls of about 60 grams. Roll out the balls to snake-like shapes and then roll them up into S-shaped buns. Put the S-shaped buns on parchment paper and cover and let prove for another hour. Before baking give the buns an egg wash and stick in raisins in the buns, bake at 225°C, for about 8-10 minutes.