Saffron Bun (Lussebulle)
Saffron Bun, "lussekatter", "saffransbröd"...
Saffron Bun, "lussebulle", "lussekatt", "saffransbröd", "lussekusar" is a Swedish pastry that is strongly associated with Advent, Lucia and Christmas in general. It is a sweet pastry with a clear yellow color that comes from saffron and is often baked as an "S" to garnish with raisins.
Many recipes choose to pound the saffron in a mortar together with sugar, rum or brandy, which of course will be good, but I think it is enough to leave the saffron with the butter when it melts to get a good taste. The amount of ingredients in this recipe is based on the saffron package (it is, after all, the worlds most expensive spice) which in Sweden is sold in packages that weigh 0.5 grams each. I usually get 13 buns of medium size that just fit on a normal-sized baking tray. I also pick the buns out of the oven fairly quickly after they have started to get color, which I think gets better, but how much you want to bake the buns is of course entirely up to the person who bakes.
Lussebullar are best freshly baked, but also stay well in the freezer. I try to freeze them as soon as they have cooled to room temperature so they stay juicy for a month or so in the freezer. To thaw them later, just leave them outside at room temperature for an hour. If you want, it is excellent to heat them lightly in an ordinary oven or microwave.
To ensure that the buns are the same size and are baked evenly in the oven, weigh each lump of dough. You can also use plastic foil instead of a baking sheet if you are worried that the cloth absorbs too much moisture from the buns. When the dough ferments, it is sensitive - keep an eye on it and make sure that it ferments to double size instead of relying entirely on the time stated in the recipe.
Some variants- There are many different shapes of buns, e.g. "julkusar", "gullvagn" and "lindebarn".
- Instead of buns, you can use the dough for 4 saffron lengths.
- Some recipes contain quark (kesella) which is good.
- Remove the raisins completely, or mix even more raisins in the dough. You can soak the raisins so they do not dry out in the oven.
- Replace raisins with cranberries for a more sour taste.
- You can garnish the Saffron Bun with icing sugar or almond flakes after they have been brushed with egg.
- You can replace parts of the sugar with honey.
- Garnish the buns with icing sugar.
- Add an egg to the dough to make it smoother.
- Brush with syrup after baking. A syrup consists of 2 parts water and one part sugar that is heated so the sugar melts.
Ingredients
Directions
- Melt the butter together with the saffron in a saucepan.
- Add the milk and heat if necessary until the milk, butter and saffron mix is 37°C.
- Pour the liquid into a food processor equipped with a dough hook (or similar) and add the dry yeast. Let stand for 10 minutes.
- Start the machine at low speed. Add sugar and salt. Add the flour in batches. Let the machine work the dough for 5-10 minutes.
- Let the dough rise under a baking cloth for 45 minutes at room temperature. Adjust if necessary (cooler in the room or similar).
- Transfer the dough to a baking table and divide it into 13 smaller parts. If necessary, use more flour here.
- Roll out each lump of dough into a long roll, then spin it from each side and form an "S". Place the buns on a baking sheet covered with parchment paper.
- Leave to rise under a baking cloth for another 45 minutes.
- Preheat oven, 200°C.
- Brush the buns with beaten egg, squeeze in raisins.
- Bake in the middle of the oven, 8-10 minutes. I usually pick out the buns pretty quickly after they start to get a little color.
- Let cool on a wire rack, under a baking cloth.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3651.73 kcal | 280.9 kcal | 385 kcal |
| Carbohydrates | 443.42 g | 34.11 g | 46.75 g |
| Fat | 188.56 g | 14.5 g | 19.88 g |
| Protein | 53.97 g | 4.15 g | 5.69 g |
| Sugar | 103.77 g | 7.98 g | 10.94 g |
| Salt | 2.47 g | 0.19 g | 0.26 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
