Saffron Buns - Swedish Lussebullar
Ingredients
yeast50 grams
milk5 deciliters
flour1 liter
raisins100 servings
saffron0.5 tsp
a of salt1 pinch
sugar1 deciliter
butter2 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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).Mix the yeast with a little bit of the fluid, to dissolve it.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.Cut into strips and form into sausage shapes.Working from both sides at ones roll towards the middle to form a tight S-shape.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.Bake in the oven 225C for 5-10 min.
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