RCI-BR.001.0111.002

Luciabullar

Name: Luciabullar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: ½ tsp crushed saffron threads (¼ tsp. powder); ¾ unit c. (180ml) half and half (lukewarm...., half and half refers to a mixture of 50% milk and 50% cream.); 1 unit two pkgs. yeast (4½ tsp.) dissolved in ¼ c. very warm (edit lukewarm) water; ½ unit c. (120g) melted butter; 1 unit two eggs (beaten); ¾ unit c. (180g) sugar; 1 unit one tsp. salt; 4-5 unit c. sifted flour; 1 unit Raisins to decorate

() are served on St. Lucia Day (13 December) in Scandinavia.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

crushed saffron threads (¼ tsp. powder)
½ tsp
c. (180ml) half and half
lukewarm...., half and half refers to a mixture of 50% milk and 50% cream.
¾ unit
two pkgs. yeast (4½ tsp.) dissolved in ¼ c. very warm (edit lukewarm) water
1 unit
c. (120g) melted butter
½ unit
two eggs
beaten
1 unit
c. (180g) sugar
¾ unit
one tsp. salt
1 unit
c. sifted flour
4-5 unit
Raisins to decorate
1 unit

Method

Mix saffron in warm half and half and let stand while dissolving yeast in the water.

Mix half of flour with other ingredients and beat until well blended.

Add flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.

Place dough in buttered bowl and let rise until double (1½ hours).

Roll seven-inch-long sticks and form S-shaped buns with their ends curled in. Place a raisin in each curl.

Place buns on buttered sheet, cover and let rise 45 minutes. Brush with beaten egg and bake at 375-400°F (190-200°C) for 10-15 minutes.

Luciabullar

Ingredients

Method

What Makes This Variant Distinct