Saffron Buns (Swedish Lussekatter)

"T'was the night before Christmas when all through the house, not a creature was stirring, not even a mouse."

~ Clement Clarke Moore

Saffron Buns (Swedish Lussekatter)

Warm and buttery saffron buns are pretty much the best thing since sliced bread! And, while these golden buns have been a long-standing tradition in Swedish households for many years, I have yet to see them popping up in bakeries in Singapore (but they really should be!).

Christmas is hands down, my favorite time of year - even in the tropics. Having lived abroad now for so many years, holidays in our household have become somewhat of a mish-mash of different traditions. We drink hot apple cider and eat sticky buns on Christmas morning (the American in me), and then we might sit down to a lunch of schnapps and pickled herring (the Swede in me) whereas dinner could be anything from a quiet evening at home to a gathering of friends sharing traditional holiday dishes from all over the world (the Singapore way). 

During the ten years I spent living in Sweden, I fell in love with many of the Swedish Christmas traditions. Because it is so dark and cold during the month of December, there are always candles lining the cozy city streets and apartment. It is also the season where Swedes tend to spend a lot of time indoors with their families baking gingerbread cookies, saffron buns and drinking glögg (a warm, mulled wine). The saffron buns are traditionally made to celebrate Lucia (festival of light) on the 13th of December but nowadays, they are eaten throughout the Christmas holiday season. And, although we are now living in Singapore, baking saffron buns during the Christmas holiday season is a tradition that our family will carry with us no matter where in the world we may go. These sweet little buns would make the perfect addition to your Christmas morning breakfast table. Happy baking!

INGREDIENTS FOR Saffron Buns (makes approx. 20-30 buns):

• 0.5 grams saffron mixed with 1/2 tsp sugar

• 113 grams plus 2 Tbsp unsalted butter

• 2 1/2 cups whole milk

• 1 package (7 grams) active dry yeast

• 1 cup sugar

• 1 tsp salt

• 7 cups flour (plus more for dusting the surface when kneading & rolling)

• 1 tsp olive oil

• 1 egg plus 1 tsp milk, whisked together (for egg wash)

DIRECTIONS: 

1. Using a mortar and pestle, ground the saffron together with 1/2 tsp sugar until a powder forms. If you don't have a mortar and pestle, you can finely chop the saffron or crush with the back of a spoon or a fork.
2. Melt the butter in a small saucepan over low heat and then stir in the milk and heat the mixture until it is lukewarm / finger warm (be careful not to over-heat).
3. Place the yeast in a bowl and pour over about 1/4 cup of the warm butter & milk mixture and let the yeast dissolve (you may need to give it a gentle stir) for about 5 minutes.
4. Add the remaining butter & milk mixture, the sugar, the salt and the saffron and stir until incorporated.
5. Add the flour and stir with a wooden spoon until it is combined. I like to add the flour a half cup at a time to ensure that I need the full 7 cups (the dough should be slightly sticky).
6. Sprinkle a flat surface with flour (a marble counter top or silicone mat works well) and turn the dough onto the surface and knead well for about 5 minutes (being careful not to add too much flour - a sticky dough will yield better buns).
7. In a clean bowl, add 1 tsp of olive oil. Return the dough to the bowl and roll it around in the olive oil until it is evenly coated. Cover the bowl with a clean dish towel and place in a draft-free spot to rise for about 30 to 45 minutes.
8. Pre-heat your oven to 200 degrees C / 392 F. Punch down the dough and roll into round buns or the classic Swedish Lussekatter 'S' shaped buns, as seen in the picture above (Pinterest also has some good examples). If you like, you can also add raisins to the buns before baking.
9. Place the buns on a baking sheet lined with wax paper and let them rise for another 15-20 minutes. Brush the buns with the egg wash and bake for about 7-10 minutes, or until lightly browned. Let them cool completely and enjoy! 

Tips:

• Store the buns in a freezer bag in the freezer to keep them fresh.
• The three most common types of yeast are: 
• Active Dry Yeast, which needs to be dissolved in liquid
• Instant Yeast, which does not need to be hydrated before being mixed into flour.
• Fresh Yeast, which needs to be dissolved in lukewarm liquid (milk or water, etc.) before using