{"id":766,"date":"2010-12-12T15:00:39","date_gmt":"2010-12-12T14:00:39","guid":{"rendered":"https:\/\/www.swedishfreak.com\/"},"modified":"2016-05-27T18:20:39","modified_gmt":"2016-05-28T01:20:39","slug":"lussebullar","status":"publish","type":"page","link":"https:\/\/www.swedishfreak.com\/swedish-recipes\/lussebullar\/","title":{"rendered":"Lussebullar"},"content":{"rendered":"<p>These saffron-flavored buns are a tasty treated baked in celebration of <a href=\"https:\/\/www.swedishfreak.com\/holiday\/lucia\/\">Lucia<\/a>, however, they are also saved and eaten throughout the month of December. Below you will find out how to make them!<\/p>\n<figure id=\"attachment_1284\" aria-describedby=\"caption-attachment-1284\" style=\"width: 390px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1284 \" title=\"Lussebullar.\" src=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web.jpg\" alt=\"Fresh lussebullar.\" width=\"400\" height=\"290\" srcset=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web.jpg 500w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web-360x261.jpg 360w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web-100x73.jpg 100w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web-300x217.jpg 300w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web-150x108.jpg 150w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web-400x290.jpg 400w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05318_web-100x73@2x.jpg 200w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><figcaption id=\"caption-attachment-1284\" class=\"wp-caption-text\">Fresh lussebullar.<\/figcaption><\/figure>\n<h2>Ingredients<\/h2>\n<ul>\n<li>3 tbsp (50 g) of yeast for sweet doughs<\/li>\n<li>3\/5 c (150 g) of butter or margarine<\/li>\n<li>2 c (5 dl) milk<\/li>\n<li>1 c (250 g) <a href=\"https:\/\/www.swedishfreak.com\/faq\/\">quark cheese <\/a>(creamy; note: cream <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Amazon List Swedish Cheeses\" href=\"http:\/\/amzn.to\/2fJGgMO\" data-linkid=\"6226\" data-shortcode=\"true\">cheese<\/a> can be substituted)<\/li>\n<li>1\/5 tsp (1 g) saffron<\/li>\n<li>3 tbsp (1\/2 dl) of sugar<\/li>\n<li>1\/2 tsp (4 3\/4 g) salt<\/li>\n<li>6-7 c (17 dl) of all purpose flour<\/li>\n<li>1 egg (to paint dough)<\/li>\n<li>raisins<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<p>1. Crumble the yeast into a bowl.<br \/>\n<strong>2.<\/strong> Melt the butter in a pan. Pour in milk and stir, heat until warm to the touch.<br \/>\n<strong>3.<\/strong> Pour the butter mixture over the yeast, stir until dissolved.<br \/>\n<strong>4.<\/strong> Mix in the quark <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Amazon List Swedish Cheeses\" href=\"http:\/\/amzn.to\/2fJGgMO\" data-linkid=\"6226\" data-shortcode=\"true\">cheese<\/a>, saffron*, sugar and salt.<br \/>\n<strong>5.<\/strong> 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.<br \/>\n<strong>6.<\/strong> Cover the bowl with a cloth and let the yeast ferment for 30 minutes.<br \/>\n<strong>7.<\/strong> Put the dough on a lightly floured surface. Knead the dough until it is smooth and shiny.<br \/>\n<strong>8.<\/strong> Split dough into 5 parts. Each 5th split into 10.<br \/>\n<strong>9.<\/strong> Take the small piece of dough and roll into it 20 cm long rolls and shape into a figure 8.<br \/>\n<strong>10. <\/strong>Put onto cookie sheet that has been covered in baking paper**. Push one raisin in each end.<\/p>\n<figure id=\"attachment_1288\" aria-describedby=\"caption-attachment-1288\" style=\"width: 290px\" class=\"wp-caption alignright\"><a href=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1288 \" title=\"Lussebullar ready for the oven.\" src=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web-300x225.jpg\" alt=\"Lussebullar ready for the oven.\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web-300x225.jpg 300w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web-360x270.jpg 360w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web-100x75.jpg 100w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web-150x112.jpg 150w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web-400x300.jpg 400w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web.jpg 500w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/DSC05315_web-100x75@2x.jpg 200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-1288\" class=\"wp-caption-text\">Substituting baking (parchment) paper with Crisco.<\/figcaption><\/figure>\n<p><strong>11.<\/strong> Cover with cloth until they double in size, roughly 20-30 minutes.<br \/>\n<strong>12.<\/strong> Paint with the whipped egg.<br \/>\n<strong>13.<\/strong> Cook in preheated oven 440\u00b0F (225\u00b0C) for roughly 8 minutes.***<br \/>\n<strong>14.<\/strong> After removing, let it cool under a cloth. It can be then stored in plastic bags and\/or frozen.<\/p>\n<p><strong>Serving size: 50<\/strong><\/p>\n<h2>Tips:<\/h2>\n<p>* 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 <a href=\"http:\/\/www.almagourmet.com\/store\/spanish-saffron-mancha-p-17.html?gclid=CNC7kNrp8aUCFSJ0gwodbjstnw\">buying it in bulk<\/a>.<\/p>\n<p>**I used Crisco in lieu of baking paper and they turned out great.<\/p>\n<p>***Adjust temperature based on how hot your oven cooks. For example, I had better success with my oven baking at 390\u00b0F for 15 minutes.<\/p>\n<p><em>Recipe from Margareta Karlsten.<\/em><\/p>\n<h3>Help Support SwedishFreak.com!<\/h3>\n<p><a href=\"https:\/\/www.swedishfreak.com\/support\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5963\" src=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad.png\" alt=\"Swedish Freak Amazon Store\" width=\"726\" height=\"400\" srcset=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad.png 726w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad-360x198.png 360w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad-100x55.png 100w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad-150x83.png 150w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad-300x165.png 300w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad-360x198@2x.png 720w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad-100x55@2x.png 200w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2010\/12\/Swedish-Freak-aStore-Ad-300x165@2x.png 600w\" sizes=\"(max-width: 726px) 100vw, 726px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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! Ingredients 3 tbsp (50 g) of yeast for sweet doughs 3\/5 c (150 g) of butter or margarine 2 c (5 dl) &#8230; <a title=\"Lussebullar\" class=\"read-more\" href=\"https:\/\/www.swedishfreak.com\/swedish-recipes\/lussebullar\/\" aria-label=\"Read more about Lussebullar\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":47,"menu_order":6,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"yst_prominent_words":[],"_links":{"self":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/766"}],"collection":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/comments?post=766"}],"version-history":[{"count":0,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/766\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/47"}],"wp:attachment":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/media?parent=766"}],"wp:term":[{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/yst_prominent_words?post=766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}