One of the best things about this time of the year in Sweden, is the smells of spices and baking that permeate the air. It's a time for warm mulled wine parties, baking gingerbread and my all time favourites - lussekatter or saffron buns.

These buns are traditionally served at Lucia, which is next Monday, but as you can guess, I don't restrict them to only that day. I get started as soon as there is a whiff of Christmas in the air. There is no nicer smell than that of freshly baked buns coming out of the oven.

They are really easy to make and the ingredients are readily available. For those in Sweden, you have to ask for the saffran at the supermarket check-out. It's sold in 0.5g packets for around 8kr. I believe you can also get it at Apoteket.

Saffron Buns (Lussekatter)
(Makes about 24)
30g fresh yeast (or 6g dried yeast)
½ g saffron
250ml milk
100g butter
1 egg, beaten
3 cups plain flour
1/2 sugar
1/4 tsp salt

To glaze:
One egg
3 tbsp milk
50g raisins

Method:

Melt the butter in a small saucepan over low heat, then add the milk and warm gently until tepid (Don't overheat or you will kill the yeast). Pour into a large mixing bowl and add the yeast. Stir well, then add sugar and salt. Next, add the beaten egg and saffron. With mixer still going, add half of the flour. Mix until smooth, then add the as much of the rest of the flour as you need and knead until smooth and pliable (approx.10 min). Note that flours vary in their absorption rate, so the quantity needed will vary. Cover the bowl and leave at room temperature to rise until the mixture doubles in size (30 minutes).

Turn out on to a floured working surface. Divide the dough into four parts, then each quarter into 6 pieces. Roll out each piece into a 20cm finger-thick sausage shape and then form it into a curly letter S. Press on a raisin in the middle of each end as a decoration. Place the buns on a buttered or baking paper-lined oven tray. Cover and leave to prove until they are light and puffy, about 30 min.

Brush with beaten egg/milk mixture and bake in the centre of a 225° C oven for 8-10 min. Place on a wire rack and cover with a cloth. Leave to cool. Or be like me and start eating them straight away :)

I'm so excited because my first copy of delicious arrived.



Of course I had to read it straight away. It's a bumper edition, full of wonderful Christmas cooking, including some luscious white chocolate desserts that I'm sure Lars-Göran will enjoy. What a joy to read - it was good even reading the ads to see how many new things are available since I left Australia. Funnily enough, it doesn't make me homesick at all, just anxious to try out some of the food. I'm thinking of doing some of the baked goodies for Christmas day (sorry, Swedes, your julbord dessert section sucks!) and I'd like to do something special for our birthdays that fall around this time.

Now I must think about getting dinner. Though take a look at those two making cow eyes at each other again!



I'm sure I should never leave them home alone.