Saffron buns are served in Sweden and Norway during advent weekends and on the feast of Sankta Lucia (13th December). This is the base recipe for saffron buns. Getting the right sort of yellow requires the saffron to be ground, then added to a bit of liquid which really brings out the colour.
In Scandinavia you buy saffron pre-ground, but using strands often results in slightly less yellow buns (but still with good flavour). The traditional shape of a lussebulle is an S-shape with a raisin in each fold. Here, they are layered with a marzipan and butter filling, but you can make traditional S-shapes or knotted buns, as you prefer. For the traditional version, omit the marzipan filling.
200 ml/¾ cup whole milk
0.5 g saffron powder (equivalent to 1 sachet Swedish saffron)
25 g/ 7⁄8 oz. fresh yeast (or equivalent dry active granules)
75 g/6 tablespoons caster/superfine sugar
100 ml/⅓ cup plus 1 tablespoon Greek yogurt (or another type of soured yogurt product)
400–500 g/3–3⅔ cups strong bread flour, plus extra for dusting
½ teaspoon salt
100 g/7 tablespoons butter, very soft
1 egg, beaten (reserve half for brushing)
a handful of raisins (optional)
flaked/slivered almonds or pearl/ nibbed sugar (optional)
FILLING
100–150 g/3½–5½ oz. Marzipan, according to how much you want to add
50 g/3½ tablespoons butter, very soft
baking sheet, lined with baking parchment
MAKES 12–14 GENEROUS BUNS
Heat the milk in a saucepan until finger-warm (no more than 36°C/97ºF), then add the ground saffron.
In a stand mixer, add the fresh yeast and the milk-saffron mixture. Mix for 1 minute, then add the sugar and stir until dissolved. Stir in the yogurt until incorporated, then mix in about half of the flour and combine, then add the salt. As you keep mixing, gradually add more flour, taking care not to add too much (saffron is very drying, so if you have a dry dough, the end result will also be dry). Add the butter and half of the egg and keep mixing, adding more flour as needed. This will take around 5 minutes.
When the dough is springy and well kneaded, leave to rest in a covered bowl in a warm place for about 40 minutes or until doubled in size.
For the filling, mix the marzipan with the softened butter and a dash of water to make it into an easily spreadable paste.
Turn out the dough onto a floured surface and knead. Using a rolling pin, roll the dough to a large rectangle approx. 30 x 40 cm/12 x 16 inches. Spread the filling all over, then fold the dough in half, to enclose the filling. Use your rolling pin to gently roll it out a little more, taking care not to squash the filling too much.
Using a pizza cutter of knife, cut the dough into 12–14 strips. Twist each strip and turn it in on itself into a swirl shape, taking care to ensure the end bits are tucked underneath (or these will unravel during baking).
If making traditional S-shaped buns, add a raisin in each ‘hole’.
Place the buns on the prepared baking sheet and allow to rise for a further 20 minutes.
Preheat the oven to 170°C/150ºC fan/340°F/Gas 3½. Brush each bun lightly with the remaining egg wash and scatter over almonds or pearl sugar. Bake in the preheated oven for 10–12 minutes or until baked through.
Leave under a damp kitchen towel for at least 10 minutes as soon as they come out of the oven to ensure no crust forms. Saffron dough dries out quickly, so eat on the day of baking or freeze as soon as they are cool.