Swedish Saffron Buns

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 1 hr 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 60 g yeast
  • 500 ml milk
  • 200 g butter
  • 2 egg (s)
  • 1 teaspoon salt
  • 200 g suar
  • 0.5 teaspoon ½ saffron, ground
  • 50 g almond (s), peeled, chopped
  • 1 kg flour
  • Raisins, for decoration
Swedish Saffron Buns
Swedish Saffron Buns

Instructions

  1. Crumble the yeast in a bowl and mix with some cold milk. Whisk and add an egg.
  2. Melt the butter in a small saucepan, add the rest of the milk and heat until the liquid is lukewarm. It is very important that the liquid is not too cold or too hot. Pour the liquid over the yeast. Add salt, sugar and saffron, gradually stir in the flour and almonds and knead into a dough.
  3. Place the dough in a bowl and cover with a kitchen towel and let rise in a warm, draft-free place for approx. 15-20 minutes until the dough has doubled in size. Then knead the dough again, divide it into 30-35 pieces, then roll and roll Lucia cats out of it.
  4. Line two or three baking sheets with parchment paper and spread the Lucia cats on them at a sufficient distance. Cover with kitchen towels in a warm, draft-free area and let rise again for approx. 15-20 minutes. When the Lucia cats are twice as big, whisk the second egg and carefully brush them with it. Press in raisins as eyes and bake in a preheated oven at 250 degrees for 8 minutes.

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