⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Swedish saffron buns for Lucia (December 13th) - made extra soft and moist with silken tofu. Filled with vanilla cream and topped with pearl sugar.

Ingredients

Dough

  • 400 g silken tofu
  • 350 g margarine
  • 4 dl plant cream
  • 3 dl sugar
  • 50 g fresh yeast (for sweet doughs)
  • 1 g saffron (two 0.5g packets)
  • 16 dl wheat flour
  • pinch of salt

Vanilla Filling

  • 200 g margarine, softened
  • 1.5 dl sugar
  • 4 tsp vanilla sugar

Topping

  • 1.5 dl sugar + 1 dl water (sugar syrup)
  • pearl sugar

Instructions

  1. Make dough: Melt margarine in a saucepan. Add cream and silken tofu. Whisk together and warm to 37°C (finger temperature).

  2. Add yeast: Crumble yeast into a large bowl. Pour the tofu mixture over and stir until yeast dissolves.

  3. Season: Add sugar, saffron and salt. Gradually add flour, mixing well.

  4. Knead: Work the dough for 10 minutes in a stand mixer or knead thoroughly by hand. The dough should release from the bowl sides - add more flour if too sticky.

  5. First rise: Cover with a cloth and let rise for 40 minutes.

  6. Make filling: Mix softened margarine, sugar and vanilla sugar until spreadable. Set aside.

  7. Shape: Flour a work surface and roll out dough thinly to about 25×60 cm. Spread vanilla filling evenly over the dough. Fold in half lengthwise. Roll a bit more if needed (shouldn’t be too thick).

  8. Cut and twist: Cut 2-3 cm wide strips. Cut each strip in half lengthwise, leaving attached at top (like trouser legs). Twist together into a bun shape.

  9. Second rise: Place buns on parchment-lined baking sheets. Cover and let rise 30 minutes. Preheat oven to 225°C.

  10. Make syrup: Boil sugar and water until sugar dissolves. Let cool slightly.

  11. Bake: Bake in middle of oven for 7-10 minutes.

  12. Finish: Brush immediately with sugar syrup while hot and sprinkle with pearl sugar. Cool on a rack.

Notes

Silken tofu: The secret to extra moist saffron buns. Makes them stay soft longer.

Lucia tradition: Saffron buns are traditionally served on December 13th (Lucia) and throughout the Christmas season in Sweden.

Without filling: For classic unfilled lussebullar, skip the vanilla filling and shape into traditional S-shapes with raisins.

Storage: Best fresh, but keeps well in an airtight container. Freezes well.

Source: Yipin