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  • Angelica Larsson

Saffron bun | Lussebullar | Vegan | Christmas

Uppdaterat: 9 mars 2021

Happy Friday my lovelies! Welcome to the second week of 5 weeks of Christmas.

During this time of year we have many traditions that are dear to Sweden and one that comes to mind when the darkness rest on the lands is the celebration of Lucia. She is after all an ancient figure and bearer of light during the dark Swedish winters. She wears a crown of candles lit and following her are the maidens, gingerbread men, elves and star boys. They sing melodies and hand out saffron buns, oh did I mention that we are making saffron buns? Well we are!

Makes about 8-10 buns.

What you need:

6 1/2 dl (2.6 cups) flour

2 1/2 dl (1 cup) vegan milk

1 dl (0.4 cup) sugar

1 dl (0.4 cup) water (for raisin)

1/2 dl (0.2 cup) raisin

0.5g saffron

1 tbsp water (for saffron)

4 tbsp butter (for brushing)

85g butter

25g yeast

1 tbsp nut butter

A pinch of salt

2 tbsp butter for coating

In a mortal and pestle add the saffron and 1 tsp of sugar, grind for a bit then add it to the water and stir and let sit until 30 minutes.

Into a kitchen machine add the yeast, milk, diced butter, nut butter and the saffron mixture and let sit for 10 minutes. Then add the rest of the sugar, salt and flour. Add a dough attachment and let the machine work for 15 minutes. If you're kneading by hand it needs 20-25 minutes.

After that place a towel over the bowl and let the dough rise for an hour.

Into a bowl add the raisin and water and allow to soften for 30 minutes. Drain them and set them aside.

On a flat surface dust it generously with flour, gently lift up the dough and place it on the surface. The dough doesn't require any excessive kneading just enough to roll it out into lengths, the dough should make around 10 buns.

The shape of lussebullar I would say are like a swirled S-shape, that's the shape we are going for. Once you have made the buns it's time to add the raisins, on each end of the S-shape in the centre add a raisin each bun should have two raisins in total.

Place the buns onto a tray covered with a baking sheet cover them with a towel for 30 minutes. While they are rising bring your oven to 225°C (435°F) Place the 2 tbsp of butter in room temperature as we need it for brushing the buns before they go into the oven.

Once they are done rising coat the buns with butter and then pop the tray into the middle of the oven for 8-10 minutes. Allow to cool a little and brush once more with

butter before serving.

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