Recipe: Lussebullar (Lucia Saffron buns)
No December in Sweden and Norway is complete without the delicious Lussebullar - a soft saffron bun. Perfect with Glogg mulled wine.
There are many, many different ways to make these buns. Some people add Kesella or quark to the mixture (it makes a more moist bun) - if you choose to do this, replace half the milk with quark or Kesella and follow the recipe as normal, except you add the quark when adding the soft butter.
Note: Our recipe uses ground saffron powder. It can be hard to get hold of in the UK - so if you use strands, gently grind them in a pestle & mortar and infuse them in the warm milk before using.
Click here to download the pdf of the recipe