Saint Lucy's Day saffron buns (Lussebulle / Saffransbröd / Lussekatt / Luciapullat /Lussekatter) from The Nordic Baking Book (page 276) by Magnus Nilsson and Richard Tellström

  • saffron
  • vodka
  • raisins
  • eggs
  • milk
  • butter
  • sugar
  • fresh yeast
  • strong wheat flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 22, 2019

    There is an error in the instructions - the dough page numbers are 258-9, not 458-9.

  • anya_sf on December 22, 2019

    I had saffron threads and only soaked them 1 hour; the buns still had nice color and flavor, but powdered saffron would work better. I used dough # 2 (Tove's) with 2 tsp instant yeast and the dough rose a lot. Due to bad timing, I had to let it rise, refrigerated, a 2nd time before shaping and refrigerating overnight. The buns rose a final time in the morning before baking. Stupidly, I attempted to bake both sheets at once on convection, but they did not brown evenly, and since they only took about 10 minutes to bake, next time I'll bake one pan at a time. They were very good, but don't keep well, so freeze any extras.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.