Swedish Saffron Bun - Lussebulle
Saffron Bun, lussebulle, lussekatt, saffransbröd, lussekusar is a Swedish pastry that is strongly associated with Advent, Lucia and Christmas in general. It is a sweet pastry with a clear yellow color that comes from saffron and is often baked as an S to garnish with raisins.
Full recipe:
(SWE version)
How to make Swedish saffron bread (圣诞节藏红花面包)
How to make Swedish saffron bread (圣诞节藏红花面包)
Cake & Cookies:
Shiokoholic Christmas recipes:
Saffron bullars recipe
0.5 g saffron + 1 teaspoon of sugar + 2 teaspoons warm milk soak for about 30 minutes
700 g of wheat flour
125 g white sugat
250 g of milk
1 teaspoon vanilla piwder
1 egg
1 teaspoon of salt
150 g butter cream-tempered (halve or exclude the salt if you use normal salted butter)
Ingredients filling:
125 g butter room tempered
2 tablespoons vanilla sugar or vanilla essence
1 dl of sugar
3 tablespoons custard powder
Instructions:
Mix all the ingredients into the dough in an assistant . Start with 600 g flour. Blend into a smooth but elastic touch.
Put the dough in a cool place to rest for 30 - 60 minutes if not several hours. I put my in the fridge for an hour.
Stir all the ingredients to the filling into a smooth paste.
Pour the dough into a rectangle about 80 X 40 cm. Wide the fill and fold later from both ends of the dough to the middle, wrapped around. That way you get three layers on each other. Pour the dough into a rectangle about 50 x 30 cm and cut into about 2 cm wide strips. Turn the strips to a bun and lay the plate on baking paper.
Remove the plate and set the oven to 200º. Either brush the buns with whipped eggs and sprinkle with pearl sugar before baking or baking the buns first and then brushing with sugar strokes.
Another good to brush with is sugarcake made on 1/2 dl water, 1/2 dl sugar and 1 teaspoon vanilla. Boil to syrup, when the sugar has dissolved, it is ready. Brush directly on the buns as soon as you remove them from the oven
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LUSSEKATTER | Swedish Saffron Buns for St. Lucia’s Day | 12 Days of Christmas 2022 ep.7
Happy Saint Lucias Day! This day celebrates Lucia, the saint of light, and is a HUGE deal in Sweden. These buns are traditionally served on this day but you can find them starting as early as October!
1050 flour
500 water
50 yeast
200 butter
200 sugar
25 milk powder
10 salt
50 Cognac
2 large pinches of saffron (possibly more)
Pour water, cognac and saffron into a pot and bring to a boil. Let cool at room temp overnight. The next day add all the ingredients to the bowl of your stand mixer. Mix for 5 minutes on slow and then 25-30 minutes on medium fast. Let the dough rest. Portion, roll into balls, roll into logs, and then shape. Push the raisins in, proof and bake at 200C/400F for 6-8 minutes or until golden brown. Brush with egg wash as soon as they come out.
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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Lussekatter & Glögg ???????? Saffron Buns & Mulled Wine
Today I'm baking lussekatter -- saffron-scented buns made to celebrate St. Lucia Day in Sweden --along with glögg, a warm spiced wine. ???? Big thanks to Lovely Hanna for sending me the recipe along with the necessary saffron. ????
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I adapted swedishfood.com's glogg recipe:
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