SWEDISH SAFFRON BUNS (LUSSEBULLAR) RECIPE BY TASTY
Here's what you need: milk, sugar, saffron thread, active dry yeast, all-purpose flour, kosher salt, ground cardamom, large eggs, sour cream, unsalted butter, raisin
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).
- Sprinkle the yeast over the milk and let bubble, about 5 minutes.
- In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.
- Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.
- Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.
- Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and flip onto a clean surface.
- Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches (5 cm) wide, then roll into a cylinder about 12-14 inches (30 cm) long
- Swirl the dough into a S shape starting at one end until the middle and then the other end.
- Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.
- Preheat the oven to 400°F (200°C).
- Beat the remaining egg and brush over the dough swirls. Place a single raisin or chocolate chip in the center of the swirls on each end.
- Bake the buns for 10-12 minutes, or until golden brown and cooked through.
- Enjoy!
Nutrition Facts : Calories 346 calories, Carbohydrate 52 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 8 grams
SWEDISH SAFFRON BUNS
These traditional Swedish-style saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!
Provided by CAMILLAAA
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 35
Number Of Ingredients 10
Steps:
- Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
- Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
- Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
- Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 29.1 g, Cholesterol 15.5 mg, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 67.9 mg, Sugar 7.5 g
SAFFRON BUNS - (LUSSEKATTER)
Lussekatter other wise known as Saffron Buns are an old traditional favorite in my Swedish grandmother's family, my stepdad's mother. They are usually eaten on December 13, which is called Lucia Day.
Provided by litldarlin
Categories Breakfast
Time 1h37m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- These ingredients are the same as for cinnamon rolls, follow the same directions.
- Add the saffron to the liquid and mix.
- Add the egg as the dough is kneaded.
- Take a piece of dough; roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long.
- Roll up both ends in opposite circles until they meet about midway.
- Place a raisin into the center of each circle.
- Let the "lussekatt"'s rise about 30-40 min in a nondrafty area.
- My grandmother always put a warm towel over the dough to help it to rise faster.
- Baste with whipped egg.
- Bake in 420-440 °F (200-225 °C), or until golden brown.
- Not sure how many this will serve, grandmothers recipes never had that information written down.
Nutrition Facts : Calories 662, Fat 27.8, SaturatedFat 16.8, Cholesterol 107.6, Sodium 606.5, Carbohydrate 90, Fiber 3, Sugar 20.5, Protein 13.8
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