Day 13: Swedish Saffron Buns

I mentioned earlier in the month that I had a completely failed bake that wouldn’t have worked as a post, so I had to look for a new bake to replace it. Luckily my friend Mike swept in with another awesome bake! He is a fellow Canadian abroad (living in Sweden) and has sent me really good recipes before like the Cinnamon Buns I made before.

Well Mike gave another great recommendation and a REALLY good recipe. The buns that baked up are absolutely amazing. They are a soft and slightly sweet egg bread with a hint of saffron. They are so nice on their own, but would also be amazing with some course sea salt sprinkled on top or some chocolate drizzled over them if you wanted to add a little twist. As plain buns they are great on their own or as a roll with dinner!

The buns are called Lussebullar and are made for St.Lucia day, which is today!

The recipe Mike sent along makes quite a few good sized buns, so I have halved it for this post to make it slightly more easy to make a slightly smaller batch.

Hope you enjoy a bit of a Swedish holiday bake!

Swedish Saffron Buns

This recipe makes 15 buns as 153 calories each.

dsc_0054

Ingredients:

  • 100g butter
  • 1 cup semi-skim milk
  • 1g (or slightly under) saffron
  • 110g sugar
  • 7g dry active yeast
  • 1/4 tsp. salt
  • 1 egg (beaten)
  • 3.5 – 4 cups plain flour
  • 1 egg beaten for egg wash
  • raisins (2 per bun)

Preparation:

  1. Melt the butter over the stove.
  2. Mix in the milk, saffron, and sugar and heat until lightly steaming when stirred.
  3. Let cool while mixing until only warm (you can put your finger in and it feels warm, but doesn’t burn).    dsc_0034
  4. Sprinkle yeast over the liquid and let sit for five minutes until foaming.
  5. In a stand mixer place all the flour.
  6. Pour in the beaten egg and the warm ingredients.
  7. Knead for five minutes with the machine, or 10 minutes by hand to produce a smooth dough that is only slightly sticky to touch, but not really sticking to your hands.
    • I did a mix of stand mixer and hand kneading to get a nice smooth dough.
  8. Place the dough in a lightly oiled bowl, cover and let rest for about 1 hour until the dough has doubled in size.
  9. Preheat the oven to 200 C.
  10. Punch down the dough and divide into chunks about 70g each (about a handful of dough).                                                             dsc_0044
  11. Take each piece of dough and roll into a tube about 12″ long.  dsc_0041
  12. Shape the bun into an ‘S’ shape by rolling the two ends inwards in opposite directions.
  13. Place the buns on lined baking trays, cover and let rest for about 30 minutes.
  14. Brush with beaten egg and press 1-2 raisins into the centre of the whirls at each end.                                      dsc_0049
  15. Bake for 8-12 minutes until golden brown.
    • Be careful here, my first batch took almost 15 minutes, but my second only took 8.                                        dsc_0050
  16. Let cool and enjoy!

I hope you love these as much as I do. I think these are phenomenal and a big thank you to Mike for the recipe!

Here is an easy to print version:

Swedish Saffron Buns

Ingredients:

  • 100g butter
  • 1 cup semi-skim milk
  • 1g (or slightly under) saffron
  • 110g sugar
  • 7g dry active yeast
  • 1/4 tsp. salt
  • 1 egg (beaten)
  • 3.5 – 4 cups plain flour
  • 1 egg beaten for egg wash
  • raisins (2 per bun)

Preparation:

  1. Melt the butter over the stove.
  2. Mix in the milk, saffron, and sugar and heat until lightly steaming when stirred.
  3. Let cool while mixing until only warm (you can put your finger in and it feels warm, but doesn’t burn).
  4. Sprinkle yeast over the liquid and let sit for five minutes until foaming.
  5. In a stand mixer place all the flour.
  6. Pour in the beaten egg and the warm ingredients.
  7. Knead for five minutes with the machine, or 10 minutes by hand to produce a smooth dough that is only slightly sticky to touch, but not really sticking to your hands.
    • I did a mix of stand mixer and hand kneading to get a nice smooth dough.
  8. Place the dough in a lightly oiled bowl, cover and let rest for about 1 hour until the dough has doubled in size.
  9. Preheat the oven to 200 C.
  10. Punch down the dough and divide into chunks about 70g each.
  11. Take each piece of dough and roll into a tube about 12″ long.
  12. Shape the bun into an ‘S’ shape by rolling the two ends inwards in opposite directions.
  13. Place the buns on lined baking trays, cover and let rest for about 30 minutes.
  14. Brush with beaten egg and press 1-2 raisins into the centre of the whirls at each end.
  15. Bake for 8-12 minutes until golden brown.
    • Be careful here, my first batch took almost 15 minutes, but my second only took 8.
  16. Let cool and enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s