Luciabullar (Scandinavian Saffron Buns)
Lussekatter or luciabullar are Scandinavian saffron buns served on St. Lucia Day (13 December).
Source and licence
"Luciabullar (Scandinavian Saffron Buns)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Luciabullar_(Scandinavian_Saffron_Buns), revision 4505679), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Luciabullar_(Scandinavian_Saffron_Buns)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4505679
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 packages (4½ tsp) active dry yeast
- ¼ cup lukewarm water
- ½ tsp crushed (¼ tsp powdered) saffron threads
- ¾ cup (180 ml) half and half, lukewarm
- ½ cup (120 g) melted butter
- 2 eggs, beaten
- ¾ cup (180 g) white granulated sugar
- 1 tsp salt
- 4–5 cups sifted all-purpose flour
- Raisins to decorate
Method
- Combine the yeast and warm water.
- Mix saffron into the warm half and half and let stand.
- Combine the yeast and saffron mixtures. Mix in the melted butter, eggs, sugar, and salt.
- Mix half of flour into the wet mixture and beat until well-blended.
- Mix in additional flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.
- Place dough in buttered bowl and let rise about 1½ hours or until doubled in volume.
- Divide the dough into multiple pieces. Roll each piece into a 7 inch-long snake, and form into an 'S' shape with the ends curled in. Place a raisin in each curl.
- Place buns on buttered sheet pan, cover, and let rise 45 minutes.
- Brush with beaten egg and bake at 375–400°F (190–200°C) for 10–15 minutes until golden and cooked through.