This time of the year is always so special. Your home smells heavenly of saffron, gingerbread, and hyacinth. I don’t know about you, but this smell makes me so, so happy. I guess that it all depends on how you feel about Christmas, but if you love this season, I guess it’s happiness by smell association…or something. Anyhoo. For me, the time from December 1st until December 23rd is actually my favorite. It’s like the buildup until Christmas Eve, and also the time when you get to decorate your home, wrap the gifts and bake and cook all the things you want.
Personally, I don’t want 372 different dishes on the Christmas menu, rather the opposite. We cook the things we love and skip the rest. Usually, we end up having like 5-10 dishes and that’s it. By doing so (and not buying a lot of gifts to a lot of people) we can stay away from the Christmas stress so many people experience this time of the year. Do you feel stressed before Christmas?
If it’s one thing I really prioritize in December and during the Christmas preparations (except decorating Christmas tree, which is the most important thing) it’s baking. I really love baking and it’s like meditation to me. And it all tastes good of course. I’m not a candy kind of girl, I prefer a not so sweet gingerbread cookie over the Christmas candy. But, I promise I’ll share a recipe for chocolate truffles for those of you who are on the candy team, rather than the cookie team. But today’s blog post is dedicated to one of my favorite Christmas pastries – saffron buns, or Swedish lussekatter if you want. These yellow buns are not too sweet and they taste amazing thanks to the saffron. My cup of tea for sure. Let’s jump over to the recipe, shall we?
Saffron Buns or Swedish Lussekatter
makes 25-30 buns
50 g butter or non-flavored coconut oil
1 g saffron
1 tsp ground cardamom
25 g fresh yeast
700 ml milk of your choice (I used oat milk)
3/4 dl coconut sugar
1/2 tsp salt
4 dl | 200 g rice flour
2 dl | 100 g corn flour
2 dl | 100 g oat flour
2 dl | 120 g potato starch
3/4 dl | 40 g psyllium husk
1 egg, beaten
- Melt the butter and add saffron and cardamom.
- Crumble the yeast into a large baking bowl.
- Add milk, eggs and coconut sugar to the yeast and stir.
- Carefully add the butter while stirring and make sure the yeast dissolves.
- In a separate bowl, mix together the remaining dry ingredients.
- Add the flour mix to the liquid batter and stir for a couple of minutes until you have a nice dough. I prefer to use a mixer with dough hooks for this step, but you can do it by hand if you want. You just have to work the dough a bit longer.
- Cover the bowl and let rise for about 1 1/2 hour.
- Divide the dough into equally large pieces.
- Roll out the dough so that it looks like a long snake.
- Curl the ends (in opposite directions), forming an ”S”.
- Place the buns on a parchment paper lined baking sheet and repeat with the rest of the dough. Don’t make the buns too large, since they’ll rise to twice the size in the next step. Also, leave some space between them on the sheet.
- Cover the buns with towels and let rise for another 30-45 minutes, or until doubled in size.
- Heat the oven to 225°C.
- Put a raisin in each end of the bun and brush buns with egg wash.
- Bake for about 15 minutes (more or less depending on the size of the buns).
- Let cool under a towel and enjoy!
- Freeze the leftover buns as soon as cooled down, it’ll prevent them from becoming dry.