Cookbook:Luciabullar (Scandinavian Saffron Buns)

Cookbook | Ingredients | Recipes | Holiday recipes

Saffron buns

Lussekatter or luciabullar are Scandinavian saffron buns served on St. Lucia Day (13 December).

Ingredients

• 2 packages (4½ tsp) active dry yeast
• ¼ cup lukewarm water
• ½ tsp crushed (¼ tsp powdered) saffron threads
• ¾ cup (180 ml) half and half, lukewarm
• ½ cup (120 g) melted butter
• 2 eggs, beaten
• ¾ cup (180 g) sugar
• 1 tsp salt
• 4-5 cups sifted all-purpose flour
• Raisins to decorate

Procedure

1. Combine the yeast and warm water.
2. Mix saffron into the warm half and half and let stand.
3. Combine the yeast and saffron mixtures. Mix in the melted butter, eggs, sugar, and salt.
4. Mix half of flour into the wet mixture and beat until well blended.
5. Mix in additional flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.
6. Place dough in buttered bowl and let rise about 1½ hours or until doubled in volume.
7. Divide the dough into multiple pieces. Roll each piece into a 7 inch-long snake, and form into an 'S' shape with the ends curled in. Place a raisin in each curl.
8. Place buns on buttered sheet, cover, and let rise 45 minutes.
9. Brush with beaten egg and bake at 375-400°F (190-200°C) for 10-15 minutes until golden and cooked through.

Gallery

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  Let the dough rise until doubled

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  Brush with beaten egg

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  Let the finished buns cool off

External link

• Photos of baking saffron buns