Lussebullar: The Delightful Swedish Saffron Buns

Step into the enchanting world of Swedish baking as we explore the delightful tradition of Lussebullar. These golden saffron buns, adorned with raisins, are a beloved part of Swedish culture, especially during the winter season. Join us as we discover the recipe for Lussebullar and indulge in the aromatic flavors of this festive Swedish delicacy.

Ingredients:

• 50 g fresh yeast or 25 g dried active yeast
• 0.8 g saffron powder (or strands soaked in milk beforehand)
• 400 ml whole milk
• 150 g caster sugar
• 200 ml plain skyr, quark, or Greek yogurt (room temperature)
• 1 tsp salt
• 1 egg
• 175 g soft butter (room temperature)
• 800 g plain bread flour (approximately)
• A handful of raisins
• Beaten egg for brushing
• 3-4 large baking sheets, greased and lined with baking parchment

Instructions:

Activate the yeast:
If using fresh yeast, dissolve it in the milk in a mixer with a dough hook attached. Add the saffron powder. If using dried active yeast, sprinkle it over the milk in a bowl, whisk it together with a spoonful of sugar, and let it activate for about 15 minutes. Add the saffron powder.

Prepare the dough:
Pour the yeast mixture into a stand mixer with a dough hook attached. Add the sugar, skyr/quark/Greek yogurt, salt, and egg. Mix well. Gradually add the softened butter in pieces. Begin adding flour gradually while mixing, ensuring to incorporate the lumps of butter. You'll need around 800 g or so of flour, but adjust as needed. The dough should be sticky, but not overly so. Knead the dough for about 5 minutes using an electric mixer or 10 minutes by hand until smooth.

Let the dough rise:
Place the dough in a bowl, cover it with clingfilm, and leave it in a warm place to double in size (approximately 30-40 minutes).

Shape the buns:
Turn the risen dough out onto a lightly floured surface and knead until smooth. Cut the dough into 30 equal-sized pieces. Roll each piece into a long cylinder strip and transfer them to the prepared baking sheets. Shape the dough into an "S" shape, adding a single raisin to the center of the curve of each "S" shape (two raisins per bun). Allow the buns to rise again for 25 minutes.

Bake the Lussebullar:
Preheat the oven to 200°C (400°F) Gas 6. Gently brush the buns with beaten egg. Bake them in the preheated oven for 10-12 minutes until they have a slight tinge of brown on top. Once baked, transfer the buns to a cooling rack and cover them with a damp tea towel to prevent drying.

Enjoy and store:
Indulge in the freshly baked Lussebullar, savoring the saffron-infused aroma and the soft texture. If there are leftovers, freeze them immediately to maintain their freshness.Indulge in the freshly baked Lussebullar, savoring the saffron-infused aroma and the soft texture.If there are leftovers, freeze them immediately to maintain their freshness.

Lussebullar, the Swedish saffron buns, bring a touch of warmth and joy to winter festivities. With their golden hue and delightful aroma, these treats are a testament to Swedish culinary heritage. So, gather your ingredients, follow the recipe, and immerse yourself in the magic of Lussebullar. Happy baking and enjoy the comforting flavors of these festive buns!