It’s the second week of my Christmas countdown. Did you have a go at last week’s Sinterklaas treat? How did you find it?
This week we’re leaving the Belgian traditions behind us and heading north to Sweden. St. Lucia is the beautiful celebration of light in the winter darkness. Kids dress up as Lucia in a white long dress and wear a wreath with candles on their head. Others choose to dress up as a gingerbread man, a small Santa or a star boy. This is will give a better idea of how it goes.
No Lucia celebration is complete without Lussebullar or Saffron buns. Saffron isn’t cheap but for this special occasion really worth the expense. Its colour is bold and bright and I find it smells divine. Last year I made this lovely golden loaf for Lucia but this year I wanted to keep things really traditional. The kids absolutely love them and for P. it’s pure nostalgia. These saffron buns also freeze really well so go ahead and make a big batch. They are perfect when coming in from the snow, perfect to munch on while watching a classic Christmas movie or have them for breakfast on boxing day (26th December). Either way, I think you should submerge yourself in a little, golden Swedish saffron tradition. Have I convinced you?
Traditional Swedish saffron buns (Lussebullar)
makes 15 buns
7g dry yeast
0,5g saffron (yes, it is a lot of threads)
1/2 tsp salt
for glazing: 1 egg
for decorating: raisins
1. Melt the butter in a saucepan. Then add the milk and heat up to about 37 degrees C. Your finger should neither feel hot or cold when you put it in the mixture.
2. Put the yeast in a bowl and pour the sugar over it. Then add the salt on top of the sugar. Add the saffron threads and then the warm butter-milk mixture. Mix it on a low speed if using a stand or handheld mixer. You can also just use a whisk. Mix until the sugar, salt and yeast has dissolved and the saffron is giving off its yellow colour.
3. Add most of the flour, leaving several tbsp to one side. Let the machine knead the mixture (or use your hands) and check after 5 minutes. If the mixture is too wet, add a tbsp of flour. Continue to knead and check. I used nearly all the 400g of flour.
4. Knead until the dough is no longer sticky and comes away from the mixer bowl.
5. Cover the bowl with clingfilm and let it rise until double in size (approx. an hour).
6. Knead the dough again for several minutes then divide it into 15 equal bits.
7. Roll out the dough bits into sausages about 20cm long and the shape them into an “S” making sure the tops are really curled in, like a snail’s house.
8. Put the buns on a baking tray lined with baking paper and then cover with clingfilm and let double in size.
9. Preheat your oven to 200 degrees C. Whisk the egg and brush the buns with the egg wash. Put a raisin in the middle of each “snail-house” and bake for 10-12 minutes until golden.