LUCIA BUNS

Lucia Buns are, as the name suggests, traditionally eaten at Lucia celebrations on 13 December. 
These fragrant saffron buns are delicious with a coffee, hot chocolate or Glögg, Swedish mulled wine.
LUCIA BUNS
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INGREDIENTS (25 buns)
1 g saffron 
50 g yeast
200 ml granulated sugar
500 ml milk
250 g Kesella (or crème fraîche or quark)
100 g butter
1 tsp salt
1700 ml white flour (approx. 1 kg)
100 g raisins
1 egg, for brushing
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HOW TO:
 
Crumble the yeast into a bowl.
 
Melt the butter in a saucepan. Add the milk and heat to a maximum of 37 C. Pour it over the yeast.
 
Add the kesella, saffron, sugar, salt and most of the flour. Work the dough smoothly. Cover and let it rise for about 60 minutes. 
 
Remove the dough and transfer to a well-floured surface. Divide it into 35-40 pieces, approx. 20 cm long and 2 cm wide, and roll in to S shapes.
 
Place them on sheets of baking paper. Garnish with raisins. 
 
Leave to rise for another 45 minutes to double in size.
 
Set the oven to 225 C.
 
Brush with a beaten egg.
 
Bake in the centre of the oven for 5 - 8 minutes until golden brown.
 
Remove from the oven and let cool for 5 minutes before eating.
 
Top tip!
Lucia Buns are suitable for freezing. It’s quick and easy to defrost and warm them little before serving.

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