Swedish Saffron Buns | Lussebullar | Lussekatter | Santa Lucia Buns

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil maintains moisture while reducing saturated fat.

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

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

Heat 500 milliliters of whole milk in a saucepan with 150 grams of unsalted butter until the butter is melted.

Pour the milk mixture into a bowl to cool down to just above room temperature.

Strain the saffron mixture into a bowl and pour it into the milk mixture, being careful not to spill.

Stir in 18 grams of active dry yeast and let the mixture sit for about 5 minutes to let the yeast bloom.

Pour the milk mixture into a mixer and add 120 grams of sugar, 1 egg, and 750 grams of bread flour.

Using a dough hook, knead on medium speed for about 10 minutes until the dough is smooth, shiny, and elastic.

If the dough seems too wet, add flour a tablespoon at a time until the right consistency is reached.

Cover the bowl and let the dough rise for about 30 to 40 minutes or until doubled in size.

Punch down the dough on a lightly floured surface and take a small section for shaping, covering the rest to prevent drying out.

Shape the dough into various traditional forms, including the gulvan, yulevan, lusi cat, poi, lily, yulgult, ulcuzi, and preston's, each with specific shaping instructions and the placement of raisins.

Cover the shaped buns and let them rise until doubled in size.

Brush the buns with an egg wash made from 1 beaten egg and 1 tablespoon of water.

Bake at 435°F (225°C) for 8 to 15 minutes, depending on the size of the shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens