I enjoy Christmas baking so much, but this year, there hasn’t really been much time for it. So far.
These are a must for me though, no matter how busy I am, I always find the time to make these and pop them in my freezer. I actually just realized there are only two left in there.. I need to make another batch. I generally find most types of Christmas candy too sweet anyway, I mean I adore caramels but I just can’t handle the sweetness. These Lussekatter though, are just perfectly sweet. I adore them.
BUTTERMILK SAFFRON BUNS
OR LUSSEKATTER
Makes 19 buns
If the buns start feeling dry, reheat them slightly in the oven or in the microwave and they’ll become moist and delicious again!
You can easily double this batch and freeze the leftovers.
INGREDIENTS
1/2 g saffron (1 envelope)
1 tbsp granulated sugar
1 tbsp cognac or vodka
25 g fresh yeast
2/3 cup buttermilk (regular milk works too)
1/3 cup + 1 1/2 tbsp heavy cream
1 large egg
1/3 cup + 1 1/2 tbsp (90 g) granulated sugar
100 g (1 scant stick) salted softened butter
3 cups + 3 tbsp (450 g) all purpose flour
1/2 tsp salt (I use flaky sea salt which I grind slightly in a pestle & mortar before measuring)
about 40 raisins
enough glögg or water to cover the raisins
EGG WASH
1 egg
pinch of salt
1 tbsp heavy cream
METHOD
1. Grind saffron and 1 tbsp granulated sugar in a pestle and mortar. Put in a small bowl and mix with cognac or vodka. This mixture can be prepared up to one month ahead for more flavor, but about 20 minutes before starting the dough works too.
2. Crumble the yeast into a large bowl.
3. Put buttermilk and cream in a saucepan and heat until approximately 37°C (98.5F) Add a little of the liquid to the yeast and stir until it has dissolved, then add the rest of the liquid, the saffron mix, the egg and sugar and stir until sugar is dissolved.
4. Slowly add half of the flour while working the dough with a dough hook in a stand mixer. You can of course also work the dough by hand but it will take longer. Add the salt and the butter and work until incorporated into the dough.
5. Add the rest of the flour (or as much as needed) and work into a very smooth dough, about 10-15 minutes on low by machine. The dough should be very elastic, smooth and sticky to the touch – if you pick up a piece and pull it apart it shouldn’t snap immediately.
6. Leave the dough to rise, covered with a cloth, for 60-90 minutes or until doubled in size. Meanwhile, put the raisins in a bowl and cover them with glögg or water. This is done to not dry out the buns.
7. Now it’s time to shape lussekatter! Divide the dough into equally large portions (I used 50 g of dough for each bun) and shape each bun like an “S”. The trick is to roll them out really long to make them extra swirly. Prepare two baking sheets with baking paper. Transfer buns to baking sheets. Leave some space between them as they will rise even more. Put two raisins in each bun (as pictured).
8. Cover the buns with clean kitchen towels and leave to rise for 45 minutes. Preheat oven to 250°C (480F).
9. Brush buns with egg wash. Bake at 250°C (480F) for about 5-8 minutes or until golden brown, depending on the size of the buns.
10. Let cool under a clean kitchen towel.
Enjoy! Remember to freeze leftovers immediately once cool or they will become dry very fast.
LUSSEKATTER MED KÄRNMJÖLK
cirka 19 mindre bullar
INGREDIENSER
1/2 g saffran (1 kuvert)
1 msk strösocker
1 msk konjak eller vodka
25 g jäst
1 1/2 dl kärnmjölk (vanlig mjölk går också bra)
1 dl vispgrädde
1 stort ägg
1 dl (90 g) strösocker
100 g mjukt smör
7 1/2 dl (450 g) vetemjöl
1/2 tsk salt (jag använder flingsalt som jag mortlar lite lätt innan jag mäter upp det, använder du vanligt bordssalt bör du minska saltet en aning)
ungefär 40 russin
glögg eller vatten
1 ägg
en nypa salt
1 msk vispgrädde
1. Mortla saffran och socker. Lägg över i en liten skål och blanda med konjak eller vodka. Detta kan förberedas upp till en månad före men 20 minuter går fint det också.
2. Smula jästen i en stor bunke. Värm kärnmjölk och vispgrädde i en kastrull till fingervärme (37°C). Häll lite av vätskan över jästen och rör om tills jästen lösts upp. Häll på resten av vätskan, ägg, socker och saffransblandningen. Rör om tills sockret lösts upp.
3. Tillsätt hälften av mjölet och arbeta i maskin med degkrok eller för hand med en träsked. Tillsätt smöret i klickar och sedan saltet.
4. Tillsätt resten av mjölet och arbeta till en rejält smidig och elastisk deg, cirka 10-15 minuter med maskin eller 30 minuter för hand på bakbord. Täck över skålen med en ren kökshandduk och låt jäsa i 60-90 minuter eller tills degen dubblats i storlek. Under tiden kan du lägga russinen i en skål och täcka med antingen glögg eller vatten.
5. Knåda degen lite lätt och forma sedan till lussekatter (jag använde 50 g deg per bulle) och lägg dem på två plåtar med bakplåtspapper. Dekorera med russin, täck över plåtarna med rena kökshanddukar och låt jäsa 45 minuter. Värm ugnen till 250°C.
6. Pensla bullarna med ett ägg uppvispat med en nypa salt och grädde.
7. Grädda bullarna 5-8 minuter tills de blivit gyllenbruna. Låt svalna under en ren kökshandduk.
FAQs
Scandinavian St Lucia bun
In addition to Sweden, they are also prepared and eaten in much the same way in Finland, particularly in Swedish-speaking areas, and by Swedish-speaking Finns, as well as in Norway and less commonly in Denmark.
Why do people eat saffron buns? ›
As the procession carries forward, the children hand out saffron buns to symbolize the light of Christianity throughout the darkness of the world. These saffron buns are a Swedish custom that have become a permanent baked-good tradition during the holiday season and lead up to Christmas.
What do you eat with saffron buns? ›
A saffron bun is a fairly low maintenance snack which can be enjoyed alongside a cup of tea or coffee. It can be eaten fresh or toasted and you can add butter or some traditional Cornish Clotted Cream.
Are saffron buns Cornish? ›
The history of saffron buns
Over time, 'revel buns' or saffron buns weaved their way into Cornish culture and can now be bought commercially across the nation. Interesting fact – during the two world wars saffron was scarce, so food colouring was used to enliven the cake's yellow hue.
Which country has the best saffron in the world? ›
In terms of quality, saffron produced in Iran is the best saffron in the world. This is mainly due to the existence of ideal weather and soil conditions in Great Khorasan. Iran produces various types of saffron including Super Negin, Negin, Sargol, Poushal, Bunch, and Ground (Powder) (All-Red, Filaments grades 1-4).
What is a Swedish saffron bun called? ›
This sweet, saffron-flavoured bun, known as 'lussekatt' (directly translated as 'Lucia cat'), is typically shaped into the letter 'S' to look like a curled-up cat, with raisins for decoration to resemble the cat's eyes.
What are the side effects of eating saffron? ›
Some common side effects include drowsiness, stomach problems, and nausea or vomiting. Allergic reactions are also possible. Taking large amounts of saffron by mouth is possibly unsafe. High doses of 5 grams or more can cause poisoning.
Is saffron good or bad for you? ›
A Quick Review. Saffron is a brightly-colored spice that's high in health-promoting compounds, such as carotenoid antioxidants. Research findings suggest saffron has anti-inflammatory and antioxidant effects and may improve heart health, reduce symptoms of depression and anxiety, improve sleep, and protect eye health.
Is it safe to eat saffron everyday? ›
In standard cooking amounts, saffron does not appear to cause adverse effects in humans. As a dietary supplement, people can safely take up to 1.5 grams of saffron per day. However, only 30 mg of saffron per day have been shown to be enough to reap its health benefits ( 7 , 17 , 30 ).
What flavors go best with saffron? ›
Foods that go well with saffron include carrots, fennel bulbs, onions, garlic, shallots, leeks, ginger, turmeric, potatoes, parsnips, asparagus, artichokes, oranges, lemons, beans, eggplant, nuts, chicken, fish, shellfish, rice, pasta, cream, butter, and cheeses.
It's actually hard to find a meat that has absolutely no affinity with saffron. Roast chicken with saffron basted skin is amazing, add some lemon and a few other choice spices and you're off to a great finish. Pork can sometimes be a picky meat for spices to pair with, but slow cooked saffron pork is delectable.
What do you mix saffron with? ›
Rice Dishes: Saffron is often used to flavor and color rice dishes. It's a key ingredient in dishes like Spanish paella, Indian biryani, and Persian saffron rice. Soups and Stews: Saffron can be added to soups, stews, and broths to enhance their flavor and add a touch of color. It is used in dishes like Italian ris.
Who invented saffron buns? ›
Ancient history
Saffron first came to Cornwall in the fourteenth century, and people have been baking cakes and buns with it since the 1800s when it became an integral part of Methodist feast days. At the end of a day of processions, games and races, child participants would be given oversized 'tea treat buns.
Why is saffron so popular in Sweden? ›
Despite being the world's most expensive spice, saffron is widely used in Swedish food. It features heavily around Christmas time in saffransbullar (saffron buns), but it is also used in a number of other sweet and savoury dishes. It is used both because of its bright yellow colour and its distinctive flavour.
What is a Bianca bun? ›
Inspired by the artisan rolls found in the south of Italy, our Bianco Buns feature a light, airy interior and a delicately crisp crust. Double-scored and flour-dusted, this gourmet roll has the versatility to serve in countless applications.
What nationality is saffron from? ›
Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant.
Where does bun originate from? ›
Ultimately it could be from Scottish bun "tail of a hare" (1530s), or from French bon, or from a Scandinavian source.... The U.S. sense of "small, round soft bun" is recorded from 1818.... kind of sweet cake or bun made of fine flour, c. 1200, from Old French simenel "fine wheat flour; flat bread cake, Lenten...
Is saffron from Italy? ›
The global production is about 178 tons, 90% of which comes from Iran. The remaining 10% comes from Spain, India, Greece, Morocco, and Italy. Italy's annual production is closely linked to the climate and ranges between 1000 - 1300 pounds, occupying about 50-55 hectares of the national soil.
