Classic Swedish Saffron Buns (Lussebullar)

This classic Swedish recipe should yield deliciously fragrant Lussebullar, perfect for a cozy holiday treat!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crumble the yeast into a mixing bowl.

Step 2

Melt the butter or margarine.

Step 3

Crush the saffron with a little sugar in a mortar. Stir the saffron into the melted butter. Add the milk and warm it to about 37°C (99°F).

Step 4

Dissolve the yeast in a little of the warm milk mixture. Add the rest of the milk mixture, sugar, and salt. Work in almost all the wheat flour and knead the dough for about 5 minutes with a mixer or 10 minutes by hand. Sprinkle a little flour over the dough. Let it rise under a kitchen towel for 30-45 minutes.

Step 5

Transfer the dough to a floured work surface. If necessary, knead in the rest of the flour.

Step 6

Shape the dough into Lussekatter, Christmas cats, braids, or lengths. Place them on baking sheets lined with parchment paper.

Step 7

Let rise under a kitchen towel for another 30-45 minutes.

Step 8

Preheat the oven to 200°C (392°F).

Step 9

Glazing and decorating: Brush with beaten egg and press in raisins.

Step 10

Larger shapes such as braids should be baked in the lower part of the oven for 15-20 minutes, while smaller ones should be baked for 8-10 minutes.

Step 11

Let the buns cool on a wire rack under a kitchen towel.

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