Swedish Saffron Buns Recipe
Swedish Saffron buns also known as St.Lucia saffron buns or Lussekatter are traditional saffron spiced bread rolls, typically made around Christmas. Make this as an after school snack or serve them at your tea party.
Swedish Saffron buns also known as St.Lucia saffron buns are traditional saffron spiced bread rolls, typically made around Christmas and for St Lucia Day. St Lucia day is celebrated across the Scandinavian countries on December 13th. They are distributed to family and friends and served along with a warm drink and cookies.
These ‘S’ shaped, mildly sweet, rich rolls are usually topped with a raisin on each end. Saffron added to the dough is what gives these buns the beautiful golden colour. They taste best when served warm and fresh out of the oven.The golden Swedish Saffron buns make for a perfect tea treat not just for the festive season but all year round.
Here are few more homemade bread ideas to cherish during tea time
- 4 cups All Purpose Flour (Maida)
- 2-1/2 teaspoons Active dry yeast
- 1 cup Milk , (adjust)
- 4 tablespoon Butter (Salted)
- 1 Whole Eggs , whisked
- 1/2 teaspoon Saffron strands
- 24 Sultana Raisins , (black variety)
- 1 pinch Salt
- 1/4 cup Caster Sugar
- 1 Egg white , for glazing
How to make Swedish Saffron Buns Recipe
To begin making the Swedish Saffron Buns Recipe, first warm 3/4 th cup milk and butter in a saucepan.
Mix till the butter melts. Once done add a tablespoon of sugar and saffron to the milk and butter. Stir to dissolve the sugar and take it off the heat. Cool till it becomes lukewarm.
Once the temperature of the milk is lukewarm add yeast to this mixture and leave it aside for 5 minutes.
Into the bowl of a stand mixer add flour, salt and remaining sugar and whisk. Gradually add the liquid mixture to the flour and knead. Add the remaining milk to form a soft dough. You can a little more milk if required to get a soft supple dough.
Knead for about 10 minutes or till the dough is smooth.
Gather the mixed dough together and form a ball and place it in a greased container,covered with a wet kitchen towel.
Keep it in a warm place till it doubles in size for about 1.5 - 2 hours.
Knock back the dough and divide into 11-12 portions.
Line or grease two baking trays. Roll each portion into 7-8 inch long rope.
Shape it into a ‘S’ and place on the baking trays, leaving some space between each bun. Press to seal the ends. Place a raisin at the centre of each curled end and press lightly.
Cover loosely with a wet kitchen towel and keep it for another 30 minutes or till the rolls double in size.
Meanwhile preheat the oven to 180 degree celcius.
Whisk the egg white with a little water for brushing the Swedish Saffron Buns.
Once the dough has doubled, lightly brush the rolls with the egg white.
Bake for about 15-20 minutes or till golden. Once done remove the Swedish Saffron Buns from the oven and cool on a wire rack for five minutes. Serve Swedish Saffron Buns warm.