Lussebulle- traditional saffron buns

DIFFICULTY

Average Average

COOK TIME

Under 30 min. Under 30 min.

SERVES

+10 +10

These traditional Swedish saffron buns are named after their cat tail-like shape. They are usually eaten around Christmas time and are particularly tied to December 13th, Saint Lucy’s Day. Normally, the buns are shaped like an “S” with the ends curled up and a raisin is placed in the middle of the two curls.

Main INGREDIENTS

Bread & Cereals

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Square Baking Sheet

52,00 €

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Ingredients

Method

Ingredients

125ml whole milk
50g unsalted butter
7g fast action yeast
0.5g saffron
60g quark
90g caster sugar
Pinch of salt
250g self-raising flour
1 egg, lightly whisked
24 raisins

Method
1

In a pan, gently warm the milk and melt in the butter.
2

Add the yeast to the lukewarm milk and butter and stir to dissolve the yeast. Grind the saffron in a pestle and mortar and add the saffron to the liquid to dissolve. Once dissolved, add the quark, sugar and salt, and mix well.
3

Add the flour and knead the dough until it no longer sticks to the bowl or table depending on whether you are kneading by hand or machine. Knead for about 10 minutes to create a smooth, soft dough (make sure not to add too much flour as this will make the buns dry).
4

Let the dough prove in a bowl, covered with a damp cloth, for about 45 minutes.
5

Turn out the dough onto a floured table, work briefly before dividing it into 12 pieces. Roll each piece into 30cm long sausages and form “S” shaped buns by rolling one end to the middle then repeating in the opposite direction with the other half of the sausage.
6

Place them on the lined baking sheet and let the dough prove for another 45 minutes. Heat the oven to 225C/200C Fan/ Gas Mark 7.
7

Carefully brush the buns with lightly whisked egg and place a raisin in the centre of each curl. Bake in the middle of the oven for 7-10 minutes until golden.

Try not to add too much flour when kneading as this will create a stiff dough. However, if your dough is sticking a little and not coming away from the bowl after kneading for 10 minutes, sprinkle in a little more flour and knead again until the dough is smooth and forms a ball.