These saffron-flavored buns are a tasty treated baked in celebration of Lucia, however, they are also saved and eaten throughout the month of December. Below you will find out how to make them!
- 3 tbsp (50 g) of yeast for sweet doughs
- 3/5 c (150 g) of butter or margarine
- 2 c (5 dl) milk
- 1 c (250 g) quark cheese (creamy; note: cream cheese can be substituted)
- 1/5 tsp (1 g) saffron
- 3 tbsp (1/2 dl) of sugar
- 1/2 tsp (4 3/4 g) salt
- 6-7 c (17 dl) of all purpose flour
- 1 egg (to paint dough)
1. Crumble the yeast into a bowl.
2. Melt the butter in a pan. Pour in milk and stir, heat until warm to the touch.
3. Pour the butter mixture over the yeast, stir until dissolved.
4. Mix in the quark cheese, saffron*, sugar and salt.
5. Add most of the flour and work the dough in a machine or by hand, until it releases from the edges of the bowl and is smooth.
6. Cover the bowl with a cloth and let the yeast ferment for 30 minutes.
7. Put the dough on a lightly floured surface. Knead the dough until it is smooth and shiny.
8. Split dough into 5 parts. Each 5th split into 10.
9. Take the small piece of dough and roll into it 20 cm long rolls and shape into a figure 8.
10. Put onto cookie sheet that has been covered in baking paper**. Push one raisin in each end.
11. Cover with cloth until they double in size, roughly 20-30 minutes.
12. Paint with the whipped egg.
13. Cook in preheated oven 440°F (225°C) for roughly 8 minutes.***
14. After removing, let it cool under a cloth. It can be then stored in plastic bags and/or frozen.
Serving size: 50
* Saffron is fairly expensive. For example, in the U.S. a gram runs $12-16. If you get serious about using it in your cooking, you might think about buying it in bulk.
**I used Crisco in lieu of baking paper and they turned out great.
***Adjust temperature based on how hot your oven cooks. For example, I had better success with my oven baking at 390°F for 15 minutes.
Recipe from Margareta Karlsten.