Saffron Buns - Swedish Lussebullar

Name: Saffron Buns - Swedish Lussebullar
Total time: 45 min
Yield: 100 servings
Cuisine: Nordic
Ingredients: 50 grams yeast (I prefer fresh yeast, but dry works too); 5 deciliters milk; 1 liter , 5 plain flour; raisins; ½ tsp saffron; 1 pinch a small of salt; 1 deciliter sugar; 2 tablespoons unsalted butter

Saffron Buns - Swedish Lussebullar requires roughly 45 minutes from start to finish. This recipe serves 100 and costs 25 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 117 calories, 2g of protein, and 1g of fat per serving.

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Cook time

45 min

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Servings

100

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Ingredients

View Original ↗

Nutrition

per serving

117 kcal

Calories

2 g

Protein

1 g

Fat

29 g

Carbs

Ingredients

For 100 servings

Instructions

1
Grind the saffron with a tablespoon of sugar, until completely dissolved.Melt the butter and add the milk and the saffron, it needs to be lukewarm (or slightly warmer if you are using dry yeast).
2
Mix the yeast with a little bit of the fluid, to dissolve it.
3
Add the sugar, salt and most of the flour.Work it till a soft, smooth dough.Leave to rest for about 30 min under a tea towel.Work the dough gently and for two big logs.
4
Cut into strips and form into sausage shapes.Working from both sides at ones roll towards the middle to form a tight S-shape.
5
Place two raisins in the centre of each "curl" (see photo).Leave to rest again for a further 30 min.Egg wash, to guarantee the most golden lustre.
6
Bake in the oven 225C for 5-10 min.