very swedish lussebuns

My own personal tradition says that I will not bake the seasons first - and possibly only. Since as much as one can find immense delight in the right kind of 'lussekatt' - 'lussebulle' it's also a, however nice, seasonal edible thing that tends to get tiresome to have too many of... - traditional Swedish saffron bun aka 'lussekatt' or 'lussebulle' until December 12th to be enjoyed on December 13th aka the Lucia Day. (Read more about that Swedish tradition here as well as here.)

I may not have a lot of musts and such around Christmas - apart from Christmas cards and Ris á la Malta. In fact I'm not a fan of the hullabaloo of Christmas. At least not the very hyped version celebrated in Sweden. But that's another story... - but baking lussebuns on December 12th, now that's something I really like to stick to.

But as it is Advent Sunday in a few days (wherever did November go, does anyone know?) I thought it would be a nice to share the recipe I use for my 'cats' (katter).

For many years I have used a recipe in a rather nice, simple and useful collection of recipe cards I once collected and the yellow buns turn out great every time. Perfect consistency, saffron flavour and very not too sweet. I have however added a couple of tablespoons of vanilla sugar to the recipe as the saffron flavour eliminated the sugar completely when not. And I tend to use less flour than recipe says.

The recipe may not produce the world's largest saffron bun, but something quite, quite satisfying and tastier that serves more. If you'd like to experience a taste of something very Swedish Christmas season, here's the recipe so you can go forth and bake yourself. The shape of the buns are pretty specific, usually an S-shape or a double S crossed over ~



Lussebullar .~.
makes about 40 buns
50 g yeast
150 g dairy free butter (I mostly use the liquid kind)
5 dl oat milk
250 g quark (this is what makes the buns really moist)
0,5 g saffron
1,5 dl sugar
2 tbsp vanilla sugar
1 tsp salt
1,4 - 1,8 L wheat flour
egg (to brush the buns with before baking)
raisins (for garnish)
:: Crumble yeast into a stand mixer bowl.

:: Melt butter, add milk heat until approx. 37°C (finger warm). Pour a small amount of the liquid over yeast and stir until dissolved.

:: Pour the rest of the liquid in bowl, add quark, saffron, sugar, vanilla sugar and salt. Then while mixer is working add as much flour you need to get a smooth dough.

:: Cover bowl and leave dough to rise for 30 minutes.
:: Prepare work surface with flour. Pour dough onto work surface. Knead it smooth and silky. Divide dough into equal portions, then shape them into S:s. Place on baking sheet, cover and let rise for about 20-30 minutes to approx. double size.

:: Brush with beaten egg, squeeze down raisins in middle of swirls.
:: Bake at 225°C for 8-10 minutes.

Let cool on rack, best enjoyed freshly baked but will freeze well.