How To Make Swedish Saffron Buns
Swedish saffron buns, or Lussebullar, is one of the most popular Swedish Christmas treats. They are easy to make, and if you are baking with kids I recommend ditching the traditional s-shaped bun and let creativity create the shapes!
Ingredients
- 50 g fresh yeast
- 175 g butter (or margarine for milk-free version)
- 2 bags of saffron (½ grams)
- 2 dl sugar
- 5 dl milk
- 1/2 tsp salt
- approx. 10 ½ dl white flour
- Toppings
- 1 egg
- Raisins
Instructions
- Crumble the yeast into a mixing bowl.
- Melt the butter.
- Grind the saffron with a bit of the sugar in a mortar. Stir the saffron into the melted butter. Add the milk and warm the liquid to about 37°C (98.6°F).
- Dissolve the yeast in a small amount of the liquid. Then add the rest of the liquid, along with the sugar and salt. Gradually work in almost all of the flour, kneading the dough for about 5 minutes in a machine or 10 minutes by hand. Dust a little flour over the dough and let it rise, covered with a kitchen towel, for 30-45 minutes.
- Turn the dough out onto a floured work surface. Knead in the remaining flour if necessary.
- Shape the dough into traditional saffron buns (lussekatter/julkusar), braids, or loaves. Place the shaped dough on baking sheets lined with parchment paper.
- Let the dough rise under a kitchen towel for another 30-45 minutes.
- Preheat the oven to 200°C (392°F).
- For brushing and decorating: Brush the buns with a beaten egg and press in some raisins.
- Bake the buns in the middle of the oven for 8-10 minutes and the braids or loaves on the lower rack for 15-20 minutes.
- Allow the buns to cool on a wire rack under a kitchen towel.
How To Make Swedish Gingerbread
Swedish gingersnaps are thin and crispy, and usually shaped into stars, hearts, circles and Christmas trees. But if you make your own you can be as creative as you want!
Ingredients
- 2 1/2 dl brown sugar
- 3/4 dl light syrup
- 3/4 dl water
- 150 g butter (or margarine for milk-free version)
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground cloves
approx. 6 dl white flour (+ some for rolling) - 1 1/2 tsp baking soda
Instructions
- Add brown sugar, syrup and water into a pot. Stir well, and bring the mixture to a boil.
- Add the butter or margarine, and once melted add the spices.
- Let the mixture cool without stirring.
- Stir the mixture whilst adding baking soda and flour.
- Wrap the dough in plastic wrap and place in a cool spot overnight.
- Turn the oven to 175°C.
- Knead the dough on a lightly floured surface. If the dough is too runny add some more flour.
- Roll the dough into a fairly thin layer, and use cookie cutters to create the gingersnaps.
- Put the gingersnaps on a greased baking tray or on top of baking paper. Bake in the middle of the oven for 6-8 minutes.
- Let the gingersnaps cool down on the pan.
These delicious Christmas treats can be kept in a container at room temperature or in the freezer.
