Saffron Buns - Swedish Lussebullar
By: Jenny Colgan
Published: Monday, November 22, 2010 - 8:54am

Ingredients




1 gram saffron
50 grams yeast (I prefer fresh yeast, but dry works too)
175 grams butter
5 deciliters milk
1 deciliter sugar
1 liter , 5 plain flour
1 pinch a small of salt
raisins

Preparation

1 Grind the saffron with a tablespoon of sugar, until completely dissolved. 2 Melt the butter and add the milk and the saffron, it needs to be lukewarm (or slightly warmer if you are using dry yeast). 3 Mix the yeast with a little bit of the fluid, to dissolve it. 4 Add the sugar, salt and most of the flour. 5 Work it till a soft, smooth dough. 6 Leave to rest for about 30 min under a tea towel. 7 Work the dough gently and for two big logs. 8 Cut into strips and form into sausage shapes. 9 Working from both sides at ones roll towards the middle to form a tight S-shape. 10 Place two raisins in the centre of each "curl" (see photo). 11 Leave to rest again for a further 30 min. 12 Egg wash, to guarantee the most golden lustre. 13 Bake in the oven 225C for 5-10 min.