Swedish Saffron Buns | Lussebullar | Lussekatter | Santa Lucia Buns
Swedish saffron buns that are eaten on December 13th, the feast of Saint Lucy.
A printable recipe for Lussebullar can be found at this link:
Where to buy saffron:
The Nordic Baking Book by Magnus Nilsson
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saffron bread | Homebaked Saffron bread
Saffron bread | Homebaked Saffron bread
The recipe of saffron flavoured homebaked bread.
Ingredients
1. Milk - 1 cup
2 . Saffron - a good pinch
3. Sugar - 3 tablespoon
4. All-purpose flour ( Maida) - 2 Cup
5. Lemon zest
6. Unsalted butter - 1 tablespoon
7. Vegetable oil - 1 tablespoon
8 . Dry fruits - 1/4 cup
For milk wash
Milk - 1/4 cup
Egg ( beaten) - 2 tablespoon
Vanilla extract - 1/4 teaspoon
Preheat - 370F/190C. Bake for 30 minutes.
We can store this bread at room temperature for up to 3 days.
Enjoy!
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Saffransbröd—lussebullar—Swedish saffron buns for Lucia
Full recipe:
The day of St Lucy is celebrated in Sweden on the 13th of December. These saffron buns are traditionally served on that day, although many people eat during the entire period of Advent. The most popular shape is was actually originally called lussegalt, lusse-pig, but most people nowadays call it lussekatt, or lusse-cat.
Get the full recipe on with measurement conversions, instructions, and tips for tweaking the recipe.
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Soft, Fragrant Swedish Saffron Buns: A Christmas Delight
Christmas buns: How about making your own light, soft saffron buns this Christmas? This is an easy recipe for Swedish saffron buns or Christmas buns traditionally made all through December at Christmas time in Sweden. In this video, you'll learn how to make these fragrant, Christmas buns or sweet kesar buns from scratch. Saffron or Kesar gives these buns their unique rich colour and taste.
The full written recipe:
#christmasbuns #saffronbuns #christmasrecipe #swedish
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Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar
Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.
The Swedish cinnamon buns or kanelbullar made with this easy recipe are
Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.
What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.
The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.
How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.
We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS
1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.
How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .
Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.
Boil and simmer until it gets a syrup consistency.
Remove from heat and let it cool down.
How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.
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Amazing Saffron Suger Buns || Saffron recipe || Swedish Saffron Buns || How to make saffron Buns
Saffron Sugar Buns❤
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Delicious and soft saffron buns swirled
with vanilla butter and topped with sugar.
Inspired by the Scandinavian ‘lussekatt’,
which is commonly eaten on St.Lucy's day,
December 13th.
Ingredients
Saffron bloom:
0.25 g saffron threads
10 g granulated sugar
30 g whole milk, hot
Dough:
370 g bread flour
30 g granulated sugar
6 g instant dry yeast
6g salt
Bloomed saffron, room temperature
155 g whole milk, room temperature
1 large egg
65 g butter, cubed and softened at room
temperature.
Vanilla butter filling:
75 g unsalted butter, softened at room
temperature
50 g granulated sugar
1 tsp flour
1 tsp vanilla bean paste
Topping:
1 egg for egg wash
Melted butter
Granulated sugar
Instructions
Saffron bloom:
Add your saffron threads to a mortar and
pestle and grind until they begin to break
down.
*Add 10 grams of sugar and continue
grinding until a fine powder.
*Add 30 grams of hot milk and stir. Rest
for 15 minutes before continuing with the
next step.
Dough:
Add all ingredients, except butter, to the
bowl of your stand mixer. Knead on low
speed for 10 minutes until the dough
comes together. Next, add the butter, one
cube at a time.
+ Knead for 10-20 more minutes at low-
medium until the dough passes the
window-pane test.
* Proof at room temp for 1 hour or until the
dough has risen to 60%.
‘Transfer dough to the fridge for 1-2 hours
or until fully doubled in size.
Filling:
Add filling ingredients to a bowl and mix
with a fork until smooth.
Shape:
*Roll dough into a 12x18-inch rectangle.
*Spread filling on top of the dough.
*Grab one of the longer sides of the
dough, and fold it in two.
‘Divide into nine strips.
*Gently stretch out each strip to elongate,
then roll them into knots, as demonstrated
in this video.
*Place on a lined baking tray.
*Cover and proof for 30-45 minutes.
*Brush with egg wash.
*Bake at 350F/180C for 12-15 minutes
until golden brown on top.
Finishing touches:
When the buns are out of the oven,
immediately brush over melted butter
using a pastry brush. Let the buns rest for
a few mins, or until cool enough to handle.
Rollin sugar and serve”????