Luciabullar (Scandinavian Saffron Buns)
Lussekatter or luciabullar are Scandinavian saffron buns served on St. Lucia Day (13 December).
- Prep
- 24 min
- Cook
- 56 min
- Total
- 1 hr 20 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine the yeast and warm water.
Procedure
Mix saffron into the warm half and half and let stand.
Procedure
Combine the yeast and saffron mixtures. Mix in the melted butter, eggs, sugar, and salt.
Procedure
Mix half of flour into the wet mixture and beat until well-blended.
Procedure
Mix in additional flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.
Procedure
Place dough in buttered bowl and let rise about 1½ hours or until doubled in volume.
Procedure
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.
Procedure
Place buns on buttered sheet pan, cover, and let rise 45 minutes.
Procedure
Brush with beaten egg and bake at 375–400°F (190–200°C) for 10–15 minutes until golden and cooked through.
Photo: Tomhe · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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