Cookbook:Luciabullar (Scandinavian Saffron Buns)

| Holiday recipes

Lussekatter or luciabullar are Scandinavian saffron buns served on St. Lucia Day (13 December).

Ingredients

 * 2 packages (4½ tsp) active dry yeast
 * ¼ cup lukewarm water
 * ½ tsp crushed (¼ tsp powdered) saffron threads
 * ¾ cup (180 ml) half and half, lukewarm
 * ½ cup (120 g) melted butter
 * 2 eggs, beaten
 * ¾ cup (180 g) white granulated sugar
 * 1 tsp salt
 * 4–5 cups sifted all-purpose flour
 * Raisins to decorate

Procedure

 * 1) Combine the yeast and warm water.
 * 2) Mix saffron into the warm half and half and let stand.
 * 3) Combine the yeast and saffron mixtures. Mix in the melted butter, eggs, sugar, and salt.
 * 4) Mix half of flour into the wet mixture and beat until well-blended.
 * 5) Mix in additional flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.
 * 6) Place dough in buttered bowl and let rise about 1½ hours or until doubled in volume.
 * 7) Divide the dough into multiple pieces. Roll each piece into a 7 inch-long snake, and form into an 'S' shape with the ends curled in. Place a raisin in each curl.
 * 8) Place buns on buttered sheet pan, cover, and let rise 45 minutes.
 * 9) Brush with beaten egg and bake at 375–400°F (190–200°C) for 10–15 minutes until golden and cooked through.

External link

 * Photos of baking saffron buns

Kokboken/Recept/Lussekatt