Ingredients (Enough for about 40 rolls):

• 200g butter or margarine
• 500ml milk
• 50g fresh yeast
• 1g ground saffron
• 1 pinch of salt
• 180g sugar
• 800g wheat flour
• 1 egg yolk for brushing
• Raisins to decorate

Method

Melt the butter and add the milk. Warm the mixture to about 37°C (lukewarm but not too hot to kill the yeast). Crumble the yeast into a large bowl and pour the butter and milk mixture over it. Stir briefly with a fork. Add the remaining ingredients and mix until fully combined. Cover and let the dough rise in a warm place for about 40 minutes.

Preheat the oven to 200°C. On a floured work surface, knead the dough lightly again with your hands and then divide it into small lumps. Form a roll out of it and roll it up from both sides like a snail, creating an s-shape Press a raisin into the center of each spiral. It should look like a double cinnamon roll. Brush the snails with egg yolk and bake on a baking tray lined with baking paper for about 10 minutes and let your lussekatter cool on a board or rack.

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The post Lussebullar: Swedish Saffron Pastry Rolls to Light up the Darkest Nights of the Year first appeared on Around the Year.