Wednesday, 10 December 2014

Baking Saffron Buns

The first Sunday of Advent was dedicated to baking gingerbread, and for the second Sunday of Advent (last Sunday), my friend and I had decided to make another traditional Swedish festive treat: saffron buns. In Swedish they're called 'lussebullar' and they are traditionally made for St. Lucia's day on the 13th. Most people, however, eat them for the whole of December. For me, it's really not Christmas without them!

Saffron buns are simply sweet rolls flavoured with saffron, making them beautifully yellow. They are believed to originate from Germany, and historically they're supposed to scare off the devil who appeared in the shape of a cat to beat children. Their yellow shade represents the sunlight, which the devil is scared of. Most of the time they're shaped into an s, which is supposed to represent a cat (although I don't really see how) and then decorated with raisins. 

Since we couldn't find fresh yeast (which I'd always use back home) and had to use dry yeast, we used an English recipe from BBC Good Food, which actually worked out really well. We made most of the buns in the traditional s-shape, but our Scottish friends, who joined us about halfway through, contributed with some more creative shapes. We also made a few with cinnamon filling, like a wonderful fusion between saffron buns and cinnamon rolls. They were so good!

When they were all done we heated up some mulled wine to have together with the warm, fresh saffron buns. Delicious. My freezer drawer is now full of these beauties, which is making me really happy! Hopefully they'll help me get through exam revision...

Have you done any festive baking so far?

Love, Mimmi.