Name: Luciabullar (Scandinavian Saffron Buns)
Yield: 24 servings
Cuisine: Swedish
Ingredients: 4.5 tsp active dry yeast (2 packages); 1/4 cup lukewarm water; 1/2 tsp saffron threads (crushed); 3/4 cup half and half, lukewarm; 1/2 cup (120 g) butter, melted; 2 each eggs, beaten; 3/4 cup white granulated sugar; 1 tsp salt; 4-5 cups all-purpose flour, sifted; for serving raisins

Breakfast

24 servings

165 cal/serving

Instructions

Step 1

Combine the yeast and warm water.

Active dry yeast (2 packages)Lukewarm water

Step 2

Mix saffron into the warm half and half and let stand.

Saffron threads (crushed)Half and half, lukewarm

Step 3

Combine the yeast mixture and the saffron mixture.

Active dry yeast (2 packages)Lukewarm waterSaffron threads (crushed)Half and half, lukewarm

Step 4

Stir in the melted butter, beaten eggs, sugar, and salt.

Butter, meltedEggs, beatenWhite granulated sugarSalt

Step 5

Add half of the flour to the wet mixture and beat until well blended.

All-purpose flour, sifted

Step 6

Add additional flour until a smooth but slightly soft dough forms.

All-purpose flour, sifted

Step 7

Knead the dough on a floured surface for 10 minutes.

All-purpose flour, sifted

Step 8

Place the dough in a buttered bowl and let rise about 1.5 hours or until doubled.

Butter, meltedAll-purpose flour, sifted

Step 9

Divide the dough, roll each piece into a 7-inch snake, form into an 'S', and place a raisin in each curl.

All-purpose flour, siftedRaisins

Step 10

Place buns on a buttered sheet pan, cover, and let rise 45 minutes.

Butter, meltedAll-purpose flour, sifted

Step 11

Brush with beaten egg and bake at 375°F for 10–15 minutes until golden.

Eggs, beaten

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.