Saffransbullar — Print Recipe — The Culinary Codex

Golden, saffron-scented S-shaped buns studded with raisins, baked for Saint Lucia Day and the Swedish Advent season.

Ingredients

500g bread flour
7g instant yeast
80g sugar
0.5g saffron threads, crushed
200ml milk, warmed
80g butter, softened
1 egg
1/2 tsp salt
Raisins for decoration
1 egg yolk beaten with 1 tbsp milk for glaze

Instructions

1 Crush saffron with a pinch of sugar using a mortar and pestle. Dissolve in warm milk.
2 Mix flour, yeast, sugar, and salt. Add saffron milk, egg, and softened butter. Knead 10 min until smooth and elastic.
3 Cover and let rise 1 hour until doubled.
4 Divide into 12 pieces. Roll each into a rope and shape into an S-curve or figure eight.
5 Press raisins into the curves. Place on lined baking sheets, cover, and rise 30 min.
6 Brush with egg glaze. Bake at 220°C (425°F) for 10-12 min until golden. Cool on a rack.

Did You Know?

On December 13, the eldest daughter in Swedish families traditionally dresses in white with a crown of candles and serves lussekatter to the family at dawn.