Background
Lussebullar, or saffron buns, are traditionally made for the Scandinavian holiday Santa Lucia. Santa Lucia was a saint in the fourth century CE. She is a symbol of light and prosperity in a time of dark cold Swedish winters. To learn more about the history of the holiday go to the American Swedish Institute’s website.
Lussebullar (Yields 30 buns)
Ingredients:
12 tablespoons of melted butter
2 ½ cups of lukewarm water
¾ teaspoon of saffron
1 cup of sugar
3 ½ tablespoons of fresh yeast
½ teaspoon of salt
3 ⅔ cups wheat flour
1-2 beaten eggs
Raisins for garnish
Procedure:
Step 1: Put the melted butter and milk in a medium sized bowl. Set aside. For the saffron, use a mortar and pestle, grind the saffron with a pinch of the sugar. Stir the sugar into the ground saffron. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, along with the remaining sugar and salt.
Step 2: Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape the dough into palm sized balls, sprinkle with a few pinches of flour. Place the dough balls on a baking sheet and cover with a cloth. Allow the dough to rise in a warm place for 30 to 45 minutes.
Step 3: Transfer the dough to a floured work surface (most likely a clean kitchen counter) then knead in additional flour if the dough is sticky. Mold into whatever shape desired. The traditional way is to roll the dough into 5-6 inch long Lincoln log shapes. Then roll one end to the middle of the dough opposite of the other, so it looks like a fancy S. Place in lined baking sheets, allowing the dough to rise again for 30 to 45 minutes. While the dough is rising, preheat the oven to 400 degrees Fahrenheit.
Step 4: Brush the buns with the egg wash (from the beaten eggs). Press the raisins lightly into the dough. Bake until golden and risen. Another trick to tell if they’re fully baked is sticking a toothpick in the center of one of the buns. If the toothpick comes out dry, they’re done. Cool the buns on a rack under a cloth. Enjoy your Lussebullar!
