Lussebullar (Swedish Christmas bun)

by Joakim, July 27, 2017

There is no such thing as Swedish Christmas without Lussebullar. This pastry or bun seasoned with saffron is normally eaten on 13th December. It’s soft, delicious, and really easy to bake.

Dough

1 kg (7 cups) flour
2 packs dry yeast
150g-200g (3/4 cup) sugar
500 ml (~2 cups) milk
9oz quark
1 egg
150g (~1.3 stick) butter
1g (0.2 tsp) saffron

Mix flour, yeast, and sugar in a bowl. Heat the milk to ~37C (98F) and mix with quark (curd cheese), egg, warm butter, and the most important ingredient: saffron. Knead the dough and let it then rise for 45-60 mins in a warm spot.

When the dough has risen, knead it some more and then make the buns. There are several types of Lussebullar but I like the traditional S-form with swirly ends the most. Check out our YouTube video for how to form the buns. When you’re done, let them rise for another 30 mins.

Garnish

1 egg
Raisins

Set your oven to 250C (475F) and brush the buns with egg. In the middle of each “swirl” put one or more raisins and then bake for about 10 mins.

I really hope that you will try out this recipe. Please share photos of your creations to our social media accounts so that we can see the results!

Have fun!
Your Swede

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