Luciabullar (Scandinavian Saffron Buns)

Name: Luciabullar (Scandinavian Saffron Buns)
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

Lussekatter or luciabullar are Scandinavian saffron buns served on St. Lucia Day (13 December).

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

Steps

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.

More recipes with yeast, saffron, cream, butter, eggs, flour or raisins

Adapted from “Luciabullar (Scandinavian Saffron Buns)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.