Traditional Swedish saffron buns, Lussebullar, made on December 13th on St. Lucia's day when there is a big celebration of light in the upcoming dark winter days.
A holiday treat not to miss!
Bake them in advance and freeze them. Take them out the night before Christmas and you will have beautiful pastries for the Christmas morning.
I have to admit, I love Swedish delights! :)
- 7 g dry yeast
- pinch of Himalayan salt
- 1 g powdered saffron
- 60 g ghee butter
- 60 ml maple syrup, A class*
- 135 ml soy milk or regular cow milk
- 50 g almond paste/butter **
- 120 g yogurt
- 250 g spelt flour
- 150 g wholegrain spelt flour
*You can use honey or agave, but maple syrup gives a special note with its specific flavour
** Make the almond paste by working the almonds to flour, continue blending until it gets smoother and thicker. Add a bit of syrup and coconut oil or butter for a nicer texture
Spreading and decoration
- 1 egg, for the spreading
- 30 raisins
Soak the rasins in a little bit of rum while preparing the dough.
Combine the saffron,yeast and salt in a large bowl.
Melt the ghee butter over low heat. Pour in the milk, maple syrup and almond paste. Stir nicely a few seconds over the heat then turn it off and continue stiring to smooth the almond paste.
Pour the liquid over the yeas, salt and saffron and stir.
Add the yogurt and stir to combine the ingredients well.
Stir in the flours and continue kneading the dough with your hands in order to make a soft round piece of dough.
Cover the dough with a non stick paper and then with a towel as well.
Leave the dough to rise for about an hour in a warm place.
Transfer the dough on a floured surface and knead it again for a minute. Shape it into a baguette.
Cut the baguette into 15 equal pieces with a sharp knife and roll each piece with your hand into a thick stick. Roll each side in a an opposite direction.
You'll get an S shaped bun.
Place the buns to rise in a warm place for another half an hour.
Spread the egg / or only egg yolk over the buns then gently press one raisin onto each side in the middle of the circle.
Bake on 200-220 C degrees, 7-9 minutes.
Take them out, transfer on a wire rack to cool a bit and then serve warm!
The buns will melt into your mouth just after baking, but will be tasty the next day as well.
I reccomend freezing them if you are left with many Lussebullars, because once unfrozen, they'll be very soft, especially if you heat them in the oven shortly.
Enjoy these delicious Swedish saffron buns this holiday!