Juicy saffron buns

Lucia is almost here, and I want to wish you a wonderful Lucia.

This can be a really stressful day. Sometimes there are lots of Lucia gowns to iron and many celebrations to rush off to, so I thought I’d share a favorite recipe that makes really moist saffron buns that can be frozen without becoming dry and dull.

These are definitely not healthy buns, but Lucia only comes once a year, and if you don’t eat all 25 buns yourself, it usually works out fine ;)

This recipe contains Kesella/quark, a little extra butter, sugar, and almond paste, which is what makes the buns extra moist and delicious.

 

 

 

Ingredients

Makes about 25 buns
50 g yeast
150 g butter
1 g saffron
2 dl sugar
5 dl milk
250 g quark
A pinch of salt
1 egg
about 16 dl wheat flour, including enough for shaping.

Butter, granulated sugar, and almond paste for the fillingEgg for brushing and pearl sugar for decoration.

Melt the butter, add the milk, and heat to 37°C. 

 

Crumble the yeast into a bowl and pour in the liquid. Add the sugar, salt, quark (or Kesella), the egg, and finally the flour.
I use a stand mixer and knead the dough for quite a long time. 

 

 

Let rise under a tea towel for about 30 minutes.

Since I’m not very good at making pretty “kusar,” I shape them like regular buns. I roll out the dough, spread it with room-temperature butter, sprinkle on a little granulated sugar, and grate almond paste over it. 

Then I fold the dough in half and cut it into strips, which I twist into regular buns.

 

 

 

 

Let the buns rise once more for about 30 minutes, brush them with beaten egg, and sprinkle with pearl sugar.

Bake until the buns have browned, about 8–10 minutes at 200–225°C (this varies slightly depending on the oven).
With that, I wish you a wonderful Lucia!

 

 

These buns are perfect to make a little before Lucia and freeze. Then simply take them out of the freezer and heat them briefly in the microwave, and they’ll be as good as freshly baked again.