Saffron Buns - Swedish Lussebullar


Photo: Jenny Colgan
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Ingredients

1 gram saffron
50 grams yeast (I prefer fresh yeast, but dry works too)
175 grams butter
5 deciliters milk
1 deciliter sugar
1 liter , 5 plain flour
1 pinch a small of salt
raisins

Preparation

1
Grind the saffron with a tablespoon of sugar, until completely dissolved.
2
Melt the butter and add the milk and the saffron, it needs to be lukewarm (or slightly warmer if you are using dry yeast).
3
Mix the yeast with a little bit of the fluid, to dissolve it.
4
Add the sugar, salt and most of the flour.
5
Work it till a soft, smooth dough.
6
Leave to rest for about 30 min under a tea towel.
7
Work the dough gently and for two big logs.
8
Cut into strips and form into sausage shapes.
9
Working from both sides at ones roll towards the middle to form a tight S-shape.
10
Place two raisins in the centre of each "curl" (see photo).
11
Leave to rest again for a further 30 min.
12
Egg wash, to guarantee the most golden lustre.
13
Bake in the oven 225C for 5-10 min.
.

Yield:

100.0 servings

Added:

Monday, November 22, 2010 - 8:54am

Creator:

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