St. Lucia Buns
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces butter, melted
- 2½cups lukewarm milk
- ¾teaspoon saffron
- 1cup sugar
- 1.7ounces fresh yeast
- ½teaspoon salt
- 2pounds wheat flour, or as needed
- Beaten egg, for brushing
- Raisins, for garnish.
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Preparation
- Step 1
Place the butter and milk in a medium bowl. Using a mortar and pestle, grind the saffron with a pinch of the sugar, and stir into the mixture. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar and the salt.
- Step 2
Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.
- Step 3
Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Shape as desired into buns, braids or lengths. Place on lined baking sheets, and allow to rise again for 30 to 45 minutes. Preheat the oven to 400.
- Step 4
Brush the buns with beaten egg, and press raisins lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.
Private Notes
Comments
These turned put great. Followed the recipe exactly. Accidentally made the s-shaped bun a little big. Got the stamp of approval from my swedish husband and his family for taste and texture. They laughed at how big they were though...said I american zed them. Oh well. I call it a win
For half a recipe: Combined 4 T. melted butter, 1 c. warm milk, 1/2 t. saffron ground w/1 T sugar and 1 1/2 t. active dry yeast - let yeast proof. 3 1/2 c. flour in mixer, w/ 1/2 t. salt, 1/2 t. cardamom & 2/3 c. sugar. Added milk mixture and kneaded in mixer 5 min. adding about 1/2 c flour to make a soft dough. Let rise about 1 hour. Punched down, divided into 12, rolled into 3/4" thick "tubes" 10" long. Formed "s" shape. Let rise 45 min, then egg wash and raisins. 375 for 20 min - delish!
It’s a Nordic tradition from before the Lutheran reform, blending old Norse with Catholicism, mixed into our own tradition. I make mine with cardamom (the traditional Scandinavian sweet bun flavoring) and food coloring instead of saffron, and haven’t been taken by Åsgårdsreia (that’s out making trouble during the Lusse Night) yet!
If I want to prep these the night before which step should i go to? Shape an put in fridge overnight before second rising?
Eeks those are sad Saffransbullar. There are no instructions on how to make the classic "Lussekatter" (spirals on either end). Roll each piece of dough to about 12" long. Hold each end, and in opposite directions roll the ends into spirals, until they meet in the middle. They will look as they should (albeit missing the necessary pearl sugar). For a good visual: https://true-north-kitchen.com/st-lucia-buns-lussekatter/ I also use at least 1.5 tsp saffran threads, for colour and flavour.
I followed the recipe exactly, and the buns burnt so quickly on the bottom, even before they were done! The oven temperature was so high. I think this would have worked well at a lower temperature for a slightly longer time.
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