Saffron buns also called Lussebullar in Sweden, are a staple of the Swedish Christmas tradition and the celebration of St. Lucia’s Day, a winter-solstice celebration. This sweet bun is yellow from the saffron and smells wonderful and traditionally are shaped like an S and are decorated with raisins. They are a must have for my family as we celebrate the four Sundays of Advent and with our Christmas breakfast.
- 2 tsp saffron threads
- 1 tbsp sugar
- 1 ½ c almond or oat milk
- 2¼ tsp active dry yeast
- ¾ c sugar
- 6 Tbsp vegan unsalted butter
- ½ tsp salt
- 6 -6 ½ cups unbleached all-purpose flour
- Place the saffron threads and sugar in a spice grinder and mix until all threads are mixed with the sugar (you can also use a small bowl and carefully grind them into a fine powder using the back of a spoon) (or use a mortar and pestle).
- Melt butter in a sauce pan and add saffron and milk and heat until temperature reach 80°F
- In a large mixing bowl mix 2 cups of the flour, sugar, salt and yeast.
- Pour the butter, milk mixture into the mixing bowl and use a spatula to mix everything. Keep adding flour one cup at the time. Add just enough flour so that the dough comes together to a knead-able consistency. Really work the rough either in a kitchen aid or by hand until sides are letting go and you have slightly sticky dough.
- Set bowl aside to rise covered with a kitchen towel for 40 minutes.
- The dough should grow in size and become fluffy. Turn the dough out onto a lightly floured countertop and knead for 5-6 minutes, adding more flour as needed to keep the dough from sticking to your hands. Once the dough is smooth and soft, shape it into a ball.
- Divide the dough into 24, roughly even, pieces. Roll each piece into a ball. Then, roll each ball into a 6 inch snake. Finally, roll each snake longer, to about 13-14 inches. For each snake, spiral the ends in opposite directions to form a scrolled “S”. Place the scrolled “S” onto a baking sheet that has been lined with parchment paper.
- Place one raisins each into the creases of the scrolled s.
- Let the buns rise in a warm, draft free place for 30 minutes, or until the buns are puffy and have nearly doubled in size.
- Brush each bun carefully with some room temperature milk
- Near the end of this last rising time, preheat your oven to 425F.
- Bake the buns for 8-10 min minutes, until golden.
- Remove the buns from the oven and let them cool on a wire rack for 5 minutes before enjoying the warm rolls!