Swedish lussebullar ( saffron buns )

Sorry for taking so long to translate it, but here is finally the english translation for the Swedish saffron bun recipe. I’ll write it in both metric/european and american measurements. And don’t hesitate to ask if something is unclear. And of course, please share your thoughts if you dare to try the recipe out. 🙂

Swedish Saffron Buns

5 dl (2 cups) milk with ~3% fat
1 g saffron, powdered
50 g (1.7oz) fresh yeast
1 pinch of salt
1.25 dl (0.5 cup) granulated sugar
2 eggs
1.6 L (7 cups) flour (not self rising)
200 g (7oz) soft butter

~1dl (0.5 cup) raisins
1-2 eggs for brushing

Start by putting the dough hook in your mixer. (or be prepared to use some serious elbow grease and get your hands covered in very sticky dough)

Pour the could milk, together with the saffron and yeast in the mixer bowl. Blend on low speed until the yeas has dissolved. Add salt, sugar and eggs, stir to combine.

Save about 1dl (0.5 cup) of the flour for later. Stir in the rest of the flour. When it is blended, add the butter about a table spoon at the time while running on low to medium speed. Let the machine knead the dough on low to medium speed until it is soft and releases from the edges. It will look very soft and sticky at first but after kneading you should be able to handle the dough without it sticking to your hands. It will take about 10-15 minutes and at least double the time if you are doing it by hand. If you pick up a piece if the dough you should be able to stretch it between your fingers to a thin membrane you almost kan see through. Like this

Cover the dough with a towel and put it in the refrigerator to rest for about 1-1.5 hours.

Heat the oven to 250c or ~480f.

Cover your working surface with some of the flour and take your dough out of the bowl. Knead it a little and divide it in to 35-40 equal parts. Roll each piece to a “snake” and then roll each end towards the middle to form an S like shape (look at the picture for reference). Place them on a baking tray covered with parchment paper, space them out, they will grow.

Let the buns rise for 10-30 minutes (until they are about double in size). Whisk the egg lightly and brush the buns with it. Press a raisin in the middle of the swirls (2 on each bun that is).
Bake for 5-8 minutes or until a medium/dark golden brown (like the picture or a little lighter).
Let them cool on a rack under a towel.
Store in a bag with as little air as possible and freeze all buns you will not eat in a couple of days. They dry out quite fast. They taste absolutely best if you heat them in the microwave for a few seconds so they are slightly warm but not burning hot. Enjoy them with tea, coffee, hot chocolate, cold milk, cola or your other beverage of choice. 🙂

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Swedish lussebullar ( saffron buns )

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