Swedish Saffron Buns aka Lussebullar

Makes 9 rolls

Ingredients

• 250 ml milk, lukewarm

• 20 gr fresh yeast, or 10 gr active dry yeast, or 8 gr instant yeast

• 0.3 gr saffron

• 250 gr bread flour

• 50 gr sugar

• 5 gr salt

• 125 gr sour cream

• 1 tsp vanilla extract or paste

• 55 gr unsalted butter, room temp

• 1 egg

• 15 ml milk

• Topping;

  • Raisins

Instructions

1. In a small bowl, add milk and your choice of yeast. Mix to combine. If you are using active dry yeast, then leave it for 10 minutes. You can move on to the next step immediately for the other types of yeast. Add saffron, and whisk until dissolved.

2. In a large bowl or stand mixer bowl, combine flour, sugar, and salt. Make a well and pour milk/yeast mixture, sour cream, and vanilla. Knead for 10 minutes by hand or with a stand mixer at a slow speed. Slowly add 1 tbsp butter at a time, and knead for 5-10 more minutes. Shape the dough into a ball, and cover the bowl with cling film. Leave it to proof for 1 hour or until it doubles in size.

3. Prepare a baking sheet with parchment paper.

4. Roll the dough into a rectangle shape where the shorter end is 23 cm/9 inch long, with 1/3 cm or 1/8 inch thickness. Cut 2.5cm/1 inch strips parallel to the shorter end. Place 1 strip of dough on top of another, and roll from 1 side until halfway, turn the dough and roll from the other side until each roll meets halfway. Transfer to the baking sheet and continue with rest. Cover the baking sheet with a clean towel, and leave it to proof for 30 minutes.

5. Preheat the oven to 205°C/400°F.

6. In a small bowl, whish egg and milk. Apply thing layer of eggwash and top buns with raisins. Bake for 10-12 minutes and leave them to cool. Enjoy!