How to Make Saint Lucia Buns or Bread (Lussebullar)
Pour the milk into the saucepan., Remove from the heat and stand aside., Put the yeast in the mixing bowl., Add the sugar and fresh cheese., Add the flour., Remove the bowl from the mixer., Sprinkle flour over a work surface., Pull apart the dough...
Step-by-Step Guide
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Step 1: Pour the milk into the saucepan.
Add the saffron and heat gently. -
Step 2: Remove from the heat and stand aside.
The saffron will continue to infuse in the milk as it cools to a lukewarm temperature.
The milk and saffron mix is ready for use at around 95ºF/35ºC. , Pour in the cooled saffron and milk mix.
Mix the yeast and saffron milk together to dissolve the yeast. , Mix through well. , Continue mixing until the dough feels elastic.
Add extra flour to make the dough pliable if needed.
Continue mixing for 10-15 minutes using an electric mixer. , Place a clean cloth over the bowl (such as a tea towel) or food grade plastic and leave the buns to rise in a warm, draft-free spot.
Allow rising for about 45 minutes. , Remove the dough from the bowl and place on the floured surface.
Sprinkle more flour over the dough to make it workable (you can add more as you go). , This mixture will make about 35 pieces, so pull apart evenly to reach around this number. , The scrolls should be opposite one another, with one facing to the left, the other facing to the right, when looked at front on.
Roll into a log shape first.
Roll up one end into a scroll that meets at the middle.
Roll up the other end into a scroll that meets in the middle. , One or two per center of each scroll will suffice. , The buns or breads will brown quickly, so keep a watch on them. ,, They are best eaten fresh.
Serve with warm drinks. -
Step 3: Put the yeast in the mixing bowl.
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Step 4: Add the sugar and fresh cheese.
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Step 5: Add the flour.
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Step 6: Remove the bowl from the mixer.
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Step 7: Sprinkle flour over a work surface.
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Step 8: Pull apart the dough pieces.
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Step 9: Form the pieces into the traditional scroll shape.
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Step 10: Add raisins or sultanas at this stage if wished.
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Step 11: Brush with egg wash. Place in a very hot oven (425ºF/220ºC) and bake for 5 to 10 minutes.
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Step 12: Remove the buns or breads from the oven and place on a wire cooling rack to cool.
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Step 13: Serve.
Detailed Guide
Add the saffron and heat gently.
The saffron will continue to infuse in the milk as it cools to a lukewarm temperature.
The milk and saffron mix is ready for use at around 95ºF/35ºC. , Pour in the cooled saffron and milk mix.
Mix the yeast and saffron milk together to dissolve the yeast. , Mix through well. , Continue mixing until the dough feels elastic.
Add extra flour to make the dough pliable if needed.
Continue mixing for 10-15 minutes using an electric mixer. , Place a clean cloth over the bowl (such as a tea towel) or food grade plastic and leave the buns to rise in a warm, draft-free spot.
Allow rising for about 45 minutes. , Remove the dough from the bowl and place on the floured surface.
Sprinkle more flour over the dough to make it workable (you can add more as you go). , This mixture will make about 35 pieces, so pull apart evenly to reach around this number. , The scrolls should be opposite one another, with one facing to the left, the other facing to the right, when looked at front on.
Roll into a log shape first.
Roll up one end into a scroll that meets at the middle.
Roll up the other end into a scroll that meets in the middle. , One or two per center of each scroll will suffice. , The buns or breads will brown quickly, so keep a watch on them. ,, They are best eaten fresh.
Serve with warm drinks.
About the Author
Dennis Perez
Committed to making crafts accessible and understandable for everyone.
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