How to shape Swedish Lucia buns

saffron

💰Cheaper: turmeric

Turmeric offers a similar color but lacks the distinct flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can enhance flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water reduces cost.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

Stir the yeast, fresh or instant, into the warm milk and leave for a few minutes (15 if fresh yeast). Stir in the saffron, sugar, salt, skyr and 1 egg.

Place the flour in a large bowl or the bowl of a standing mixer. Add the liquid ingredients and start mixing with the dough hook.

When the dough is just combined, start adding the butter by a small piece. Keep mixing or kneading for at least 10 minutes until the dough is smooth, silky and clears the sides of the bowl or stops sticking to your hands.

Add the sultanas if using and knead them in gently by hand. Cover the bowl with cling film and leave in a warm place for 1 hour, or until it doubles in volume.

Turn the dough out onto a floured surface. Divide it into 15 pieces (about 60g each). Roll out each piece into a long rope, dusting the surface with more flour if necessary. Shape it into an ‘S’ and press a jumbo raisin into the centre of each coil. Place them on baking trays spaced well apart.

Cover the trays with foil or slip them into a clean bin liner and tie the ends. Leave them to prove for 40 minutes.

Preheat the oven to 200C fan if available/400F/gas 6. Beat the remaining egg with a teaspoon of water.

Brush the risen buns with the egg wash. Bake for 10-12 minutes until lightly coloured on top.

Cool on the wire rack. Freeze the surplus or keep them in a bread bin and toast when they get a bit dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens