You might have heard about the saffron bun (if not, I want to tell you to get out but it is more important to me that you stay around and learn about what it is), but what you might not have heard is that it is an absolute necessity in Sweden around christmas. We call it a “lussebulle” (or lussekatt, or saffransbulle, but usually lussebulle) where “lusse” is slang for Lucia and “bulle”, in all its simplicity, is the Swedish word for bun.
Lucia is the name of a Christian saint who we in Sweden have chosen to celebrate every year on the thirteenth of December. The festival is today not very religious, even if it is in the Christianity it origins, but rather a national christmas celebration. But, what is as holy for Swedes as Lucia is for Christians is the lussebulle (no offense intended). Therefore, since the thirteenth is coming up and having baked lussebullar before that day is more or less mandatory, I thought I would share my family’s recipe with you! (Stolen from here, so it is not actually our recipe but… You know)
- 150 g butter
- 5 dl milk
- 50 g yeast
- 200 g sour cream
- 1 g saffron
- 2 dl white sugar
- 1 tsp salt
- 17 (ish) dl wheat flour
- Raisins (I always leave these out though)
- 1 egg
- Mixing bowl
- Mixing tool (a whisk of some kind)
- Melt the butter in a saucepan. Pour the milk in and heat up to 37°C.
- Crumble the yeast into a big mixing bowl. Pour in some of the milk mix and mix until the yeast has dissolved.
- Pour the rest of the milk mix together with sour cream, saffron, sugar and salt into the bowl.
- Add almost all of the flour and work with the dough until it is smooth. Let it ferment in room temperature for approximately an hour.
- When fermentation is done, set the oven to 225°C.
- Knead the dough for a couple of minutes on a table with flour on it. Shape the lussebullar (the regular lussebulle-shape is achieved by rolling in the ends of an oblong piece of the dough in opposite directions from one another until they meet in the middle, creating an S, but this is the moment to get creative!) and add the raisins. Let ferment for 15 minutes.
- Brush a whipped egg onto the surface of your buns and bake for approximately 8 minutes.
I hope you enjoyed this post; if you did not I thank you for reading it anyway and wish you a wonderful day. Stay original, gorgeous! xoxo