Swedish Holiday Lucia Saffron Buns (Lussebullar)

These delicious saffron buns tastes best when warm, fresh from the oven. Serve with tea, coffee or Gluhwein. This recipe gives 35-40 small buns. Will take you 1 1/2 to 2h to make (including the time for the dough to rise).

You need:
1 packet dry yeast
1 dl (1/2 cup) water
1 teaspoon sugar

4 dl (1 1/2 cup) whole milk
150 g unsalted butter
2 dl (0.9 cup) sugar
1 g saffron
1/2 teaspoon salt
12-14 dl (5-6 cups) flour

Topping:
1 egg
raisins

Instructions:

1. Heat water to approx 100 F (37C). Add yeast, 1 teaspoon of sugar, mix and let it stand for 10 min so the yeast becomes active. (Tip: Yeast likes the same temperature as you, if you dip your finger in the water you should not burn your finger - then it's too hot!).

2. Melt butter in a pan, add milk, sugar and saffron. Let it stand until room temperature. Add yeast mix.

3.  Add flour and salt slowly to the mix. Kneed the dough by hand until it becomes smooth 5-10 min, or in a baking machine until the dough looks firm and smooth. (Tip: It's better to add too little flour than too much. It's easier to adjust the amount of flour after you have let the dough rest).

4. Let the dough rest for 30 min.

5.  Work the dough by hand for some 2 min. Add extra flour if needed. Split the dough into 4, then cut each  piece into 10 small pieces (so you have 40 buns). Roll each piece with your hands into a long stripe. Then roll both ends into the middle (in opposite direction - see picture above). You can be as creative as you like!

6. Let the buns rest for 30-40 min on an oven safe plate, covered with parchment paper. Make sure you leave enough space for the buns to rise. Preheat oven to 225'c (437 F).

7. Mix an egg in a glass, use a spoon or a brush to cover the top of the rolls in egg. Place a raisin in both ends of the bun.

10. Bake in oven for 7-10 min, or until golden brown.


Enjoy!