Lussebullar
12 servings
60 minutes
Lussekatter are traditional Swedish buns that adorn the table on St. Lucia's Day, brightening dark winter evenings with their golden color. Their secret is saffron, filling the dough with a warm, spicy aroma and a luxurious sun-like hue. The buns are soft, airy, with a slight sweetness that pairs perfectly with a cup of hot coffee or mulled wine. Their distinctive shape features twists resembling the letter S or a rose, making them not only delicious but also aesthetically appealing. Lussekatter can be served for festive occasions or simply for a cozy home tea time, enjoying their warmth and tenderness.
1
Heat the milk with butter over low heat until the butter melts. Add saffron.
- Milk: 500 ml
- Butter: 150 g
- Saffron: 0.3 teaspoon
2
In the mixer bowl, mix all the dry ingredients of the recipe. Add yeast to the butter and milk, and let it dissolve for two minutes.
- Fresh yeast: 25 g
- Sugar: 150 g
- Salt: 0.5 teaspoon
- Wheat flour: 950 g
3
Lower the mixer hook into the flour, turn on low speed, slowly pour in the liquid mixture, and knead for 3-4 minutes until the dough is smooth.
4
Form balls from the dough and place them on baking paper, cover with a towel, and leave for 30 minutes to let the dough rise.
5
Roll each ball into a sausage shape and give them various forms, such as a rose or the letter S.
- Chicken egg: 1 piece
6
Slightly beat the egg with a fork and brush the buns with it. Decorate the buns with raisins and send them to an oven preheated to 200 degrees for 15 minutes.
- Dark raisins: to taste