Luciabullar (Scandinavian Saffron Buns)
Photo: Tomhe, CC BY 2.0
Luciabullar are the golden saffron buns Swedes bake for St. Lucia Day on 13 December. The dough gets its color and faint floral bitterness from saffron steeped in warm half and half, which is also what makes the crumb rich and soft. Each bun is rolled into an S and tucked with a raisin in every curl, so the shaping is simple enough to do with a crowd of helpers.
Instructions
Stir the yeast into the lukewarm water and set it aside. In a separate bowl, stir the saffron into the lukewarm half and half and let it stand so the color and flavor can steep into the liquid.
Pour the yeast mixture and the saffron mixture together. Mix in the melted butter, beaten eggs, sugar and salt until combined.
Stir in about half of the flour and beat until the batter is well blended. Add more flour a little at a time until the dough is smooth but not too firm, then knead it on a floured surface for ten minutes.
Put the dough in a buttered bowl and leave it to rise for about 1½ hours, until it has doubled in volume.
Divide the dough into pieces and roll each one into a snake about 7 inches long. Shape each snake into an S with both ends curled inward, and press a raisin into each curl.
Set the buns on a buttered sheet pan, cover them, and let them rise for 45 minutes.
Brush the buns with beaten egg and bake at 375 to 400°F (190 to 200°C) for 10 to 15 minutes, until they are golden and cooked through.
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