Swedish Saffron Buns

Name: Swedish Saffron Buns
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 100 g caster sugar; 1/2 tsp. saffron; 1 tbsp. rum or vodka, or use milk; 250 mL milk; 625 g plain flour, plus extra to dust; 7 g sachet fast-action dried yeast; 2 medium eggs; 75 g Quark cheese or soured cream; 75 g unsalted butter, softened, plus extra to grease; 1 medium egg, beaten; 24 raisins

Also known as Lussebullar or Lussekatter, these saffron-infused buns are enjoyed on Saint Lucia’s day, December 13th, and throughout the festive period.

By The GH Kitchen TeamPublished: 20 December 2021

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These saffron infused buns are a delicious festive treat!

Cooking notes:plus infusing and cooling

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Yields:

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Cal/Serv:

318

Ingredients

100 g caster sugar
1/2 tsp. saffron
1 Tbsp. rum or vodka, or use milk
250 ml milk
625 g plain flour, plus extra to dust
7 g sachet fast-action dried yeast
2 medium eggs
75 g Quark cheese or soured cream
75 g unsalted butter, softened, plus extra to grease

To glaze

1 medium egg, beaten
24 raisins

Directions

1. Step 1Using a pestle and mortar, grind 1tbsp of the sugar and the saffron to a powder (or as fine as you can get it). Add the rum or vodka (or milk) and set aside for 20min. In a small pan, heat the milk until just steaming, then set aside to cool until just warm.
2. Step 2In the bowl of a freestanding mixer fitted with a dough hook, mix the flour, remaining sugar, yeast and 1tsp fine salt. Crack in the eggs and add the Quark or soured cream, the butter, saffron mixture and cooled milk.
3. Step 3Mix and knead for 10min, or until the dough is springy and elastic (it will be slightly sticky). Cover and leave to rise in a warm place for 1hr, until visibly risen.
4. Step 4Line 2 large baking sheets with baking parchment. Punch the dough down in the bowl and tip on to a lightly floured work surface. Divide into 12 equal pieces (weigh for best results). Working 1 piece at a time, roll into a 30cm long sausage. Shape into a tight S-shape, curling the ends into the centre from opposite sides. Place on the lined sheets, spacing apart. Repeat with remaining dough pieces.
5. Step 5Cover with greased clingfilm, butter-side down, and leave to rise again in a warm place for 40min, until puffed.
6. Step 6Preheat oven to 200°C (180°C fan) mark 6. Brush buns with beaten egg to glaze, then press a raisin into the centre of each swirl. Bake for 12-13min, until lightly golden. Remove from the oven, cover with a clean tea towel (to keep the buns soft) and leave to cool completely. Serve.