Swedish Bread
6 servings
30 minutes
Swedish bread, also known as 'Lussekatt' or saffron buns, is a traditional pastry especially popular during the celebration of St. Lucia's Day in December. Its bright golden color comes from saffron, making the bread not only beautiful but also filling it with a refined aroma and light spiciness. The taste of this pastry harmoniously combines the softness of butter, the delicate sweetness of sugar, and the richness of raisins. The bread is airy with a tender crust, and its figure resembling an eight gives it a special charm. It pairs excellently with a cup of aromatic coffee or hot chocolate and becomes a true gastronomic delight when spread with cold butter.
1
Pour warm water into a small container and add yeast. Stir until dissolved and add saffron, then mix again. Add softened butter. In another bowl, mix flour and salt, then add sugar and raisins.
- Water: 2 glasss
- Dry yeast: 42 g
- Saffron: pinch
- Butter: 200 g
- Wheat flour: 900 g
- Salt: 1 teaspoon
- Sugar: 0.5 glass
- Dark raisins: 95 g
2
Pour the yeast mixture into the flour and knead well. Place the dough on a floured surface and knead for 10 minutes. Transfer back to the bowl, cover with a towel, and let it sit for 1.5 hours at room temperature.
- Wheat flour: 900 g
3
Lightly dust the dough with flour and divide it into 22 pieces. Roll each into a sausage shape and fold the edges inward to resemble a figure eight, bending the edges in different directions. Insert 1 raisin into each circle and place them on a parchment-lined baking sheet. Cover with a towel and let sit for 30 minutes.
- Wheat flour: 900 g
- Dark raisins: 95 g
4
Preheat the oven to 180 degrees. Brush the bread with lightly beaten egg on top and bake for 20-25 minutes until golden brown. Cool on the baking sheet. Serve plain or spread with cold butter.
- Chicken egg: 1 piece