Time For Lucia Buns!

It’s ‘Saffrons Bulle’ time again – and although Richard makes them every year, this year I decided I would give them a try…using this book…

Step 1 : Put 1 tablespoon of fresh yeast and 1 teaspoon of saffron in to 3/4 cup of warm milk. Leave for ten minutes for yeast to have affect.

Collect other ingredients..

Step 2 : Beat 1 egg and add to yeast mixture.

Step 3 : Take 4 cups of flour, 2 teaspoons of salt, and 1/2 teaspoon of ground cardamom and stir in to yeast mixture.


…then cut in 1/4 cup of softened butter. This recipe also suggests putting raisins in at this point – but we never do this in Sweden, and as one of our children doesn’t like raisins, we omitted them.

Step 4 : Knead thoroughly, put dough in greased bowl, cover, and leave to rise for 1 1/2 hours.


Now the fun part!
Step 5 : Take pieces of the dough and roll like a long thin sausage, forming it then in to an ‘S’ shape. Pop a raisin at the top and bottom of the ‘S’ (the recipe doesn’t say this, but we do this in Sweden).



All the kids (and adults!) had a go. Leon isn’t pictured here but he made these rather fancy ones…


Step 6 : Preheat oven to 200C / 400F / Gas Mark 6.

Step 7 : Put buns on a greased baking tray. Brush buns with beaten egg, and sprinkle with coarse sugar and almonds (we don’t usually add these last two ingredients but I decided to try it, using brown sugar, and crushing the almonds). Cover and leave to rise for another 1/2 hour.

Step 8 : Put in oven for 10 – 12 minutes.


Delicious! Admittedly not as good as my husband’s – but not bad for a first try! 😉

Meanwhile, Maya prepared herself for tomorrow. She’s going to be a ‘Luciatärna’ in the Lucia procession tomorrow..
(Yes, we have now ironed the dress! 😉 )

Unfortunately they are just showing for the school tomorrow – but we’ll be going to visit Alfie’s ‘Kindergarten/Reception’ procession, in which he’ll be a gingerbread man (pepparkaksgubbar).

Happy Lucia everyone!


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