Vanilla-filled saffron buns seamlessly blend the essence of Swedish “lussekatter” with the comforting allure of cinnamon rolls. Crafting these flavorful saffron delights involves using a traditional “lussekattsdeg” (saffron dough), generously enriched with saffron, and filled with a luscious vanilla butter mixture.
Historical Roots of Lussekatter-Saffron Buns
As early as the 1600s, skilled bakers in Swedish cities shaped “lussekringlor.” By the 1800s, the wider populace embraced the tradition of baking saffron buns, linking them closely with the Christmas season. From Lucia on December 13th until Christmas, savoring “lussekatter” and saffron buns is a cherished practice in Sweden and neighboring Nordic countries.
Modern Twist with Vanilla
Vanilla-filled saffron buns provide a contemporary spin on the traditional recipe. The addition of a creamy vanilla filling not only ensures moistness but also introduces a delightful fusion of saffron and vanilla flavors—an appealing departure from the occasional dryness of traditional “lussekatter.”
Saffron: The Jewel in the Crown
Saffron, extracted from the stigma of the saffron crocus flower, stands as one of the world’s most exclusive spices. Harvesting 1 kg of dried saffron demands meticulous handpicking and cleaning of 100,000–150,000 crocus flowers. Beyond baking, saffron enhances culinary experiences, such as in a flavorsome Swedish fish soup. To preserve surplus saffron, creating a personalized saffron extract with vodka becomes a perfect method, ensuring the longevity of its rich flavor.
Perfecting the Saffron Dough
The saffron dough, akin to cinnamon bun dough, omits cardamom in favor of saffron. To intensify the saffron’s essence, I grind it with a touch of sugar before incorporating it into the dough—an uncomplicated yet effective technique that elevates the saffron aroma to perfection.
Baking Instructions for Saffron Buns
- Start by crumbling yeast into a bowl. Melt butter in a saucepan and grind saffron with sugar using a mortar. Mix saffron into melted butter and warm with milk to approximately 37°C.
- Then, dissolve the yeast in a bit of the warm butter-milk mixture. Add sugar, Greek yogurt, salt, and egg, and mix well. Incorporate the remaining butter-milk mixture and then add half of the flour, thoroughly combining these ingredients. Gradually incorporate the remaining flour, adding it slowly until you achieve the desired texture. The dough has enough flour when it becomes firm and doesn’t feel sticky. Knead the dough for 5 minutes by machine or 10 minutes by hand. Sprinkle a bit of flour over the dough and let it rise under a cloth for 30-45 minutes.
- For the filling, blend room temperature butter, sugar, and vanilla sugar until smooth.
- Transfer the dough to a floured surface, knead in any remaining flour, and divide it into 2 parts (for 50 buns).
- Then roll out each part into a 25×60 cm (10×23 in) rectangle. Spread the filling, fold the rectangle in half lengthwise, and lightly press with your hand. Slice the dough into 2 cm (1 in) wide strips, twist them, and roll into spirals, folding the ends underneath. Finally, place the buns in muffin cups, then arrange them in a muffin pan. Cover with a cloth and let them rise for about 30 minutes.
- Preheat the oven to 250°C (482°F). Brush the buns with beaten egg and sprinkle pearl or granulated sugar on top. Bake for about 8 minutes in the middle of the oven, then let them cool on a rack covered with a cloth.
Serving and Storing Your Vanilla Saffron Buns
For the best taste, savor the vanilla-filled saffron buns on the same day they are baked. Store them in a tightly sealed bag and freeze for later enjoyment, warming in the microwave (30 seconds), oven (5 minutes), or air fryer (3 minutes) when ready to indulge.
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Vanilla-filled saffron buns
Equipment
- 1 Bowl
- 1 stand mixer with dough hook
Ingredients
- 50 g Fresh yeast (1.7oz)
- 150 g Butter (5.3 oz)
- 1 g Saffron (0.03oz)
- 135 g Granulated sugar (1.5 dl) (0.65 cups) (4.7oz)
- 500 ml Milk (2.1 cups) (16.9 fl.oz)
- 250 g Greek yogurt (1 cup)
- 0.5 tsp Salt
- 1 Egg
- 900-1020 g All-purpose flour (31- 36 oz)
Filling
- 200 g Butter (7oz) room-temperature
- 135 g Granulated sugar (1.5 dl) (0.65 cups) (4.7oz)
- 4 tsp Vanilla sugar
For brushing
- Egg
- Pearl sugar
Instructions
- Start by crumbling yeast into a bowl.
- Melt butter in a saucepan and grind saffron with sugar using a mortar.
- Mix saffron into melted butter and warm with milk to approximately 37°C (98.6°F).
- Dissolve the yeast in a bit of the warm butter-milk mixture. Add sugar, Greek yogurt, salt, and egg, and mix well.
- Incorporate the remaining butter-milk mixture and then add half of the flour, thoroughly combining these ingredients. Gradually incorporate the remaining flour, adding it slowly until you achieve the desired texture.
- Knead the dough for 5 minutes by machine or 10 minutes by hand. Sprinkle a bit of flour over the dough and let it rise under a cloth for 30-45 minutes.
- For the filling, blend room temperature butter, sugar, and vanilla sugar until smooth.
- Transfer the dough to a floured surface, knead in any remaining flour, and divide it into 2 parts (for 50 buns).
- Roll out each part into a 25×60 cm (10×23 in) rectangle. Spread the filling.
- Fold the rectangle in half lengthwise, and lightly press with your hand.
- Slice the dough into 2 cm (1 in) wide strips,
- Twist them, and roll into spirals, folding the ends underneath.
- Preheat the oven to 250°C (482°F).
- Place the buns in muffin cups, then arrange them in a muffin pan. Cover with a cloth and let them rise for about 30 minutes.
- Brush the buns with beaten egg and sprinkle pearl or granulated sugar on top. Bake for about 8 minutes in the middle of the oven, then let them cool on a rack covered with a cloth.
Notes
Enjoy!
