Saffron Buns - Swedish Lussebullar Recipe

Start by grinding the 1/2 tsp saffron with a tablespoon of sugar until the saffron is fully dissolved and fragrant. This helps release its color and aroma.

In a separate pan, melt the 2 tablespoons butter, then stir in the 5 deciliters milk and the saffron mixture. Warm it gently until the liquid is lukewarm; if you're using dry yeast, it can be slightly warmer.

Pour the dissolved yeast into the remaining saffron milk. Stir in the 1 deciliter sugar, 1 pinch of salt, and most of the 1 liter flour. Work the mixture until you have a soft, smooth dough that's pliable.

Cover the dough with a tea towel and let it rest for about 30 minutes. After resting, gently work the dough again and divide it into two large logs.

Press two raisins into the center of each curl of the S-shaped buns. Arrange them on a baking sheet, then cover again with a tea towel and let them rest for another 30 minutes.

Just before baking, brush the tops of the buns with an egg wash. This will help them achieve a beautiful golden lustre in the oven.