Day 17: Bake bake a little cake cake…
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Today we’re sharing a yummy recipe for Swedish saffron buns, originally called Lussebullar – read our post on the Swedish tradition of Lucia here.
The following recipe gives one batch of 30-40 buns. You’ll need:
1 g saffron
200 ml sugar
2 tbsp rum or water
50 g fresh yeast
175 g butter (room temperature)
500 ml whole milk (room temperature)
½ tsp salt
800 g wheat flour
100 ml raisin
Flour for kneading
1 egg for brushing
Crush the saffron in a mortar with 1 teaspoon of the sugar. Mix the saffron and sugar powder with the rum or the water. Let it soak for 30 minutes.
Cut the butter into squares
Crumb the fresh yeast and mix it with the milk, butter and the saffron liquid into a food processor or a bowl.
Add the rest of the sugar, salt and flour. Work the dough for 15 minutes in the machine or 20 minutes by hand. Let the dough rise for 1 hour.
Soak the raisins in some water for about 30 minutes, then remove the water.
After it’s risen, place the dough on a lightly floured worktop. Knead the dough lightly and cut and shape it into saffron buns, about 30-40. Add the raisins in the middle of the circles. Put baking paper on a tray and put the buns on it. Cover with a cloth and let it rise for 30 minutes.
Turn on the oven on 225°C.
Brush the buns with a whisked egg. Bake in the middle of the oven for 8-10 minutes. Let it cool on a oven rack under a cloth.
We hope you enjoy it!