Luciabullar (Scandinavian Saffron Buns)
Holiday recipes Lussekatter or luciabullar are Scandinavian saffron buns served on St. Lucia Day (13 December).
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Combine the yeast and warm water.
- 02
Mix saffron into the warm half and half and let stand.
- 03
Combine the yeast and saffron mixtures. Mix in the melted butter, eggs, sugar, and salt.
- 04
Mix half of flour into the wet mixture and beat until well-blended.
- 05
Mix in additional flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.
- 06
Place dough in buttered bowl and let rise about 1½ hours or until doubled in volume.
- 07
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.
- 08
Place buns on buttered sheet pan, cover, and let rise 45 minutes.
- 09
Brush with beaten egg and bake at 375–400°F (190–200°C) for 10–15 minutes until golden and cooked through.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Tomhe; view original image record .
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