Saffron Buns

Or Lussekatt as we call them in Sweden. 

I am in Stockholm this week, just a few days before the traditional Santa Lucia celebration and there is Saffron buns are to found in every form and size. I can also notice a slight happy childish expression on faces when the bun is eaten. It probably brings back wonderful memories from childhood or from the previous year...

It is also commonly thought that this golden piece of bread has a magical power. It was the pagan goddess Freya who brought the treasure in the darkest time of the year. The bread symbolizes the power of the sun. 

We have them with coffee, preferably in the morning. 

This is how You can make them at home; 

My favorite recipe is with quark /cottage cheese, which makes it softer and less dry.

Plan on 2 hours for 50 buns. Ingredients for the dough: 

50 gr fresh yeast 

150 gr butter ( unsalted)  

5 cups of milk ( the real thing )

 250 gr quark 

1 egg 

1gr saffron ( i suggest to look for a good quality. No need to be stingy before Christmas ) half a teaspoon of salt

2 cups of sugar

17 dl flour 

You will need 1 egg for brushing and 1 cup of raisins for garnish at the end. 

Let's get started.....

Crumble the yeast in a large bowl.  

Melt the butter in a saucepan (slowly so it does not burn)....I manage to burn everything. Add milk and heat to a finger warm temperature , 37°  Stir until all is dissolved.

 Add quark, egg, saffron, sugar and salt. Work the flour into the dough until it is beautifully smooth. Cover the bowl with a clean towel and let it rest in a warm place for 30 minutes.

 I love to clean up and have a cup of tea....

Place the dough on a lightly floured work bench.  Kneed it smooth and glossy.      

Split it into five parts.  Plan 10 buns of each part, rolling into 20 cm sticks. 

Make an S and place them on a baking tray with baking paper. Press a raisin into the S on each side. 

Let them rise again until doubled in size for 20-30 minutes. 

Just remember to keep the kitchen free of curious visitors and without draft.....  In my house that would be 4 dogs, 2 cats, husband, staff and in-laws.

Now it's time to brush them with a beaten egg. I have the perfect brush from Iris Hantverk / Un Momento Nordico  

Bake the buns in the middle of the oven 225° C for about 8 minutes. 

Let them cool on a pretty kitchen towel from Axling's / Un Momento Nordico 

Buns are best eaten fresh. Or freeze for at the most 3-6 months.

Enjoy !