Saffron Buns for St. Lucy's Day
Saffron Buns for St. Lucy (Lussekatter)
Fluffy Saffron Buns for St. Lucy’s Day. It’s a sweet and fluffy bun, buttery and with a hint of the delicious honey and floral like aroma of saffron. Christmas in a bun!
Saffron Buns for St. Lucy's Day
Saffron Buns for St. Lucy (Lussekatter)
Fluffy Saffron Buns for St. Lucy’s Day. It’s a sweet and fluffy bun, buttery and with a hint of the delicious honey and floral like aroma of saffron. Christmas in a bun!
Servings Prep Time
24saffron buns 20minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
24saffron buns 20minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
  • 8cups flour1000 gr (using a scale is highly recommended in this recipe)
  • 1/2 + 1tbspcup sugar120 gr
  • 1tsp salt
  • 1.5tsp cardamom
  • 1packet saffron0.5 gr
  • 3/4cup butter160 gr (use a scale if you have it)
  • 2cups milk500 ml
  • 1.7oz fresh yeast50 gr. 3 US packets. (Or 1.5 tbsp dry if in a pinch)
  • 1 egg+ 1 more for brushing
  • raisinsfor decorating
Instructions
  1. In a medium saucepan, melt the butter, and add the milk. Remove from heat and whisk in the saffron. Let this mixture come to lukewarm, around 38C (100F)
  2. Mix the dry ingredients in a large bowl (or the bowl of your stand mixer) – flour, sugar, salt and cardamom.
  3. Add the milk mixture into the dry ingredients along with 1 egg.
  4. Knead together. Easiest in a stand mixer, but a strong hand mixer works too.  This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl. But, you don’t want to add more flour that absolutely necessary, as more flour means denser, more dry buns.
  5. Place a towel over the bowl (if you used a stand mixer, this bowl will be too small, take the largest you have or divide the dough in two) and let it rest on a warm place until it doubles in size. Approximately 1 hour.
  6. Take the dough onto a floured surface and cut them into equal sizes, approximately golf ball+ size. Shape them into reverse S-shape and tuck them together (or any other shape you like). Place them on a prepared baking sheet with parchment paper. Let them rest and rise on a warm place for another 45-60 minutes (also to double the size).
  7. Decorate with two raisins, one in each center, brush the saffron buns with whisked egg. Bake in the middle of the oven at 210C (410F) for 10-12 minutes. Watch closely as the temperature is high. The buns will get a golden color, and if you knock on the backside of a bun and the sound is hollow, they are done! Cool on a cooling rack. 
Recipe Notes

Author: Stine Mari from Ginger with Spice

 

* If you don’t want to spend luxurious saffron on buns, you could substitute with turmeric. The taste will not be the same obviously, but they will get a yellow color. 1/2 tsp turmeric for 1 gr saffron. However, saffron is highly recommended.

 

** Tip for storage: They can easily be freezed. When you want to eat them, just warm in the oven for a few minutes on fan and they will be as crispy and tasty as newly baked. You may also thaw them on the counter and just heat in the microwave (although no longer crispy).