Sugared Saffron Buns (Sukrede Lussekatter)
Today is St. Lucia Day! St. Lucia Day, luciadagen, falls on December 13th and is celebrated throughout Scandinavia. In Norway, the day is celebrated with a candle procession in kindergartens and schools, led by a child dressed as Lucia in a white dress with a wreath and a candle on their head. The other children follow behind, dressed also in white robes and singing the song, “Santa Lucia”.
As the procession moves forward, the children hand out saffron buns to symbolize light amid darkness. These saffron buns are a Swedish custom that has become a permanent baked-good tradition during the holiday season.
I prefer my sugared saffron buns over the traditional saffron buns studded with raisins. These have better flavor, are more tender and pillowy, and are the perfect warming treat for the winter. You can make these buns all winter long! I love to make them for Christmas and New Year’s. Try them out and let me know what you think!
Yields: 15-20 buns
Ingredients:
2 cups (480 ml) whole milk
4 tsp (1/2 ounce/14 g) instant yeast
1/2 tsp ground saffron or saffron threads, gently crushed
7 cups (840 g) all-purpose flour, plus more as needed
3/4 cup (150 g) cane sugar
1 tsp kosher salt
2 large eggs, at room temperature
2/3 cup (150 g) unsalted butter, at room temperature, cut into small pieces
To finish:
1/2 cup (112 g) unsalted butter, melted
cane sugar
Method:
In a medium saucepan, heat the milk over low heat until lukewarm. Add the yeast and saffron and whisk until combined. Remove from the heat.
In a large stand mixer fitted with the dough hook attachment, combine the flour, sugar, and salt. Add the milk mixture and eggs. Knead on medium-low for 10 minutes. Add the butter and knead on medium for five more minutes, or until the dough is very elastic and slightly moist. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
Once the dough has doubled in size, preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
On the same lightly floured surface, divide the dough into 16 equal pieces, then roll each piece into a thick strand. Roll the ends of each strand toward the middle in opposite directions to form an “S” shape. Arrange the buns on the prepared baking sheets, cover with a tea towel, and let rise for 30 minutes.
Bake, one baking sheet at a time, for 10 to 12 minutes, or until golden brown. While still warm, brush the tops with the melted butter, then dip in granulated sugar to cover.
These buns are best eaten fresh on the day they were baked, but will keep well in an airtight container for a day or two. Enjoy!
