St Lucia is a quintessential Swedish tradition and alongside the celebration#cooking #foodie#ad

St Lucia is a quintessential Swedish tradition and alongside the celebration in the church you always have these saffron buns. Next to semlor and cinnamon buns they are probably the most iconic Swedish pastry, and are actually quite simple and quick to make.

My recipe is inspired rom @bakamedfrida, check out her profilehe darkest days of winter

Here's how I make them:

Dough:

450 ml milk (room temperature)

* 42 g fresh yeast (or 15 g dry yeast)

1 g ground saffron

200 g granulated sugar

dissolved.

* Add the saffron, sugar, vanilla extract, flour, and salt. Mix on low speed.

* Gradually add the softened butter in small pieces, mixing until incorporated.

* Knead for 15-20 minutes, either by hand or with a stand mixer. Cover and rest for 20 minutes.

2. Make the Filling:

with their sweet

* Mix the butter, sugar, and vanilla extract until smooth.

3. Roll and Fill:

* Roll the dough into a rectangle, approximately 75 x 50 cm.

* Spread the filling evenly over the dough

4. Fold and Shape:

* Fold the dough into thirds: fold the bottom up to the center, then fold the top down over it.

* Flatten the dough to about 30 cm along the short side.

* Cut into 2-3 cm (1-inch) strips.

* Twist each strip onto its side and shape into an "S" by rolling the ends inward. was a kid

5. Proof and Bake:

* Arrange the shaped buns on a baking sheet and cover. Let rise until doubled, 1-2 hours.

* Bake at 220°C for 7-10 minutes, until golden and puffed.

6. Finish:

* Brush the warm buns with melted butter and dip in granulated sugar.

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