We have previously presented the Swedish baking mother-daughter duo Sweet Kardamom, if you missed the popular article about them, it’s available here.
Since December is finally here and Christmas is upon us we thought it would be a great idea to share a classic Swedish Christmas favorite – Lussebullen. Margareta at Sweet Kardamom decided to share their amazing recipe with all of you. ‘Tis the season!

 

Sweet Kardamom’s Lussebullar
(Preheat oven to 435 Fahrenheit)
2 Cups of Whole Milk
2 Tsp Yeast
0.07 Oz. Saffron
7 Oz. of Butter
0.6 Cups of Sugar
3.5 Cups All-purpose Flour
1/2 Tsp Salt




 

How to make it

1. Pour the yeast into a bowl. Heat up the milk to warm, do not boil the milk. You want the temperature to feel warm (i.e body temperature). This is to activate the yeast and get the best possible proof. Add the saffron to the milk and pour the mixture into the yeast bowl. Let sit for a few minutes.

2. Add sugar, flour, butter, salt and mix it together, either by machine or by hand for at least 10 minutes.

3. Let the dough proof until it has doubled in size. Let it sit in room temperature and cover with a tablecloth. Depending on humidity and weather, the time may vary from location to location. Be patient, it will be worth it.

4. When your dough is done proofing, lightly flour your baking table and divide the dough into portions. This is a preference, make as big portions as you want, however, the baking time might be affected the larger the bun is. Sweet Kardamom aims for each portion to be about 2.6 Oz. each.

5. Roll the ball into a long stick form, it should be a little smaller in diameter than a quarter. Take a tip in each hand and roll one of them clockwise, and the other one in the opposite direction until they meet in the middle. The should look like the picture down below. Place your saffron buns on a tray, make sure to put them on parchment paper and spray it so that they don’t stick. Let proof a second time until they double in size.

6. Place a raisin in each heel and bake in the oven at 435 Fahrenheit for about 10 minutes. If you have a convection oven make sure to lower the temperature and check on your buns. As we all know, ovens can be different from one another, check on you saffron buns after 8 minutes.




 

7. While the buns are baking it’s time for you to make a syrup. It’s very simple to make your own. Bowl equal amounts of water and sugar, stir it and it’s ready once the sugar has melted.
8. As soon as you saffron buns come out of the oven brush them with the syrup and this will make them glossy and beautiful. The only thing left to do is to enjoy your very own Swedish Lussebullar!

We hope that you enjoyed this recipe and will give it a try. Let us know if you do! We also want to thank Sweet Kardamom for sharing this recipe with us. If you want to learn more about Margareta and her baking goodies make sure to follow her on either Facebook here or on Instagram here.

Sara Rogers

Sara Rogers

Sara is from Kungsbacka, outside of Gothenburg and is living in New Orleans with her husband and dogs. She moved there in 2016 after she graduated with a BS in media and communication from Jönköping University.
Sara Rogers

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2 COMMENTS

  1. I’m going to try making these lussekatter, this will be the first time in my life I will try to bake something that needs yeast. 😮

    In point 2 it says to mix ingredients and it mentions butter, but how much butter is needed? I couldn’t find anything about butter in the ingredient list.

    And how many cups is 28oz flour?

    Thank you!

    • Hey Jannica!

      You should definitely give it a go! Please share the results with us. We would love to share it!

      28oz of flour is 3.5 cups. It has been updated in the recipe. We are still waiting to hear from Sweet Kardamom about the butter. We will update the article again as soon as we have, so stay tuned!

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