LUSSEBULLAR

Lussebullar Recipe (Swedish Saffron Buns)

Lussebullar, also known as Lussekatter, are traditional Swedish saffron buns, often enjoyed during the Christmas season, especially on Lucia Day (December 13). These soft, golden, and lightly sweet buns are shaped into spirals and are typically decorated with raisins. The saffron gives them their distinct yellow color and a subtle, warm flavor that’s synonymous with holiday festivities in Sweden.

Here’s a detailed recipe for making Lussebullar at home:

Ingredients

• 500 ml (2 cups) whole milk
• 150 g (1/2 cup + 2 tbsp) butter
• 1 g saffron (usually 2 small packets)
• 50 g (1/4 cup) fresh yeast (or 14 g/2 packets of dry yeast)
• 150 g (3/4 cup) granulated sugar
• 1/2 tsp salt
• 1 large egg
• 1 kg (8 cups) all-purpose flour (plus extra for kneading)
• Raisins (for decoration)
• 1 egg (for egg wash)

Directions

Step 1: Prepare the Saffron Milk Mixture

1. Infuse the saffron:
   • Start by crushing the saffron threads to release their aroma and color. You can use a mortar and pestle or simply rub the threads between your fingers with a pinch of sugar.
   • Heat 500 ml of milk in a small saucepan over medium heat until warm (but not boiling). Remove from heat and stir in the crushed saffron. Let the saffron steep in the warm milk for about 10-15 minutes to fully infuse it with flavor and color.
2. Melt the butter:
   • While the saffron is steeping, melt the butter in a separate saucepan or microwave-safe bowl. Set it aside to cool slightly.

Step 2: Activate the Yeast

3. Prepare the yeast:
   • If you are using fresh yeast, crumble it into a large mixing bowl. If using dry yeast, combine it with 50 ml (about 1/4 cup) of the lukewarm saffron-infused milk and let it sit for 5-10 minutes until it becomes frothy.
   • Add the rest of the saffron milk to the bowl once the yeast is activated.

Step 3: Combine Ingredients

4. Mix the dough:
   • Pour the cooled, melted butter into the bowl with the yeast and saffron milk. Add the granulated sugar, salt, and the egg. Mix everything together using a wooden spoon or electric mixer with a dough hook attachment.
5. Add the flour:
   • Gradually add the flour, one cup at a time, mixing continuously. Continue adding flour until the dough starts to pull away from the sides of the bowl. The dough should be soft, slightly sticky but manageable. You may need to adjust the flour amount slightly depending on your local conditions (humidity, flour type, etc.).

Step 4: Knead the Dough

6. Kneading:
   • Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it. Lussebullar dough should remain soft and tender.
7. First Rise:
   • Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Step 5: Shape the Lussebullar

8. Divide the dough:
   • Once the dough has risen, punch it down gently to release any trapped air. Divide it into about 24 equal pieces.
9. Shape the buns:
   • Roll each piece into a long, thin rope (about 10-12 inches long) and form it into an “S” shape, curling the ends tightly inward. The buns should resemble curled-up spirals.
   • Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them for the second rise.

Step 6: Second Rise

10. Second rise:
    • Cover the buns with a clean towel and let them rise again for 30-45 minutes. They should puff up slightly.

Step 7: Decorate and Bake

11. Decorate:
    • Preheat your oven to 200°C (390°F).
    • After the second rise, press a raisin into the center of each spiral on both sides.
12. Egg wash:
    • Beat an egg in a small bowl and brush it gently over the buns. This will give them a beautiful golden shine when baked.
13. Bake:
    • Place the buns in the preheated oven and bake for 8-10 minutes, or until they turn golden brown. Keep a close eye on them, as saffron buns can brown quickly.

Step 8: Cool and Serve

14. Cool:
    • Once baked, remove the buns from the oven and let them cool on a wire rack. Serve them slightly warm or at room temperature.

Serving Suggestions

Lussebullar are best enjoyed fresh, slightly warm, with a cup of hot coffee or tea. In Sweden, they are often served during fika (the traditional Swedish coffee break) or at festive gatherings. These buns can also be enjoyed with a spread of butter or jam, though they’re delicious on their own due to their delicate saffron flavor.

Storage

Lussebullar can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze them. Just make sure to let them cool completely before freezing, and when ready to enjoy, reheat them in the oven for a few minutes to restore their soft texture.

Tips for Perfect Lussebullar

• Saffron quality: Since saffron is the star of this recipe, try to use high-quality saffron threads for the best flavor and color.
• Avoid too much flour: It’s important to strike a balance with the flour. The dough should be soft and a bit sticky; adding too much flour will result in dense buns.
• Raisins: The raisins are not just for decoration. They add a touch of sweetness and moisture to each bite, so don’t skip them.

Enjoy baking and sharing these delightful Swedish saffron buns with your loved ones during the holiday season!