Swedish Saffron Buns

9 Ingredients

1 cup milk (see Tip)
ingredient tip
TipYou can use any type of milk in this recipe. Milk can be heated in a small saucepan or in the microwave.
200grams crème fraîche
12grams dried yeast
1 pinch saffron threads
1 cup caster sugar (save 1 tsp to mix with saffron)
200grams unsalted butter, chopped, softened
6 cups plain flour
1teaspoons table salt
24 sultanas

Description

Sweet and fluffy, these saffron buns, known as Lussebullar in Swedish, are perfect for afternoon tea. Try this recipe submitted by Gabriela from NSW.

Tip:

Serve Swedish saffron buns, Lussebullar, with butter and sugar, or even scattered with sprinkles. Traditionally sultanas or raisins are used, but they can be omitted if you prefer. Buns are suitable to freeze.

Method

Step 1 of 6

Heat milk in a small saucepan over low heat for 2 minutes or until almost simmering. Whisk in crème fraîche. Pour milk mixture into a large bowl. Add yeast and stir to combine.

Step 2 of 6

Using a mortar and pestle, grind saffron and sugar to a fine powder. Add saffron mixture to milk mixture and stir to combine. Add butter and stir to combine.

Step 3 of 6

Reserve 1/4 cup flour for dusting. Add remaining flour, salt and 1 cup sugar to milk mixture and stir until a soft dough forms. Dust workbench with reserved flour. Turn dough out onto workbench and knead for 5 minutes or until smooth and elastic. Cover and stand in a warm place for 40 minutes or until slightly risen.

Step 4 of 6

Line 2 baking trays with baking paper. Divide dough into 4 portions, then divide each portion into 6 portions. Roll each portion into a 42cm log.

Step 5 of 6

Curve each end of each log in opposite directions to form an ‘S’ shape. Place 5cm apart on trays. Cover and stand in a warm place for 30 minutes or until risen slightly.

Step 6 of 6

Preheat oven to 220℃/200℃ fan-forced. Lightly press sultanas into the ends of the curved logs as pictured. Bake for 10 minutes or until light golden and cooked through. Stand for 15 minutes to cool before serving.