Ingredients1 h 55 m servings 169
- Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
- Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
- Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
- Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 169 calories; 4 29.1 4.4 16 68 Full nutrition
ReviewsRead all reviews 12
A historical comment! These buns are traditionally eaten not for Christmas but for Saint Lucia's day (December 13). She is the patron saint of Sweden, so her day is celebrated widely there. A gi...
Excellent old-fashioned recipe, although a bit bland for the seasoned pallet. For the second batch, I added sugar to the top before they went into the oven. A little dip into some butter and the...
A wonderful recipe that makes the lightest, most delicate breakfast bread! The saffron gives it a golden hue and the dough is manageable enough to shape into just about any shape you can imagine...
Excellent recipe for moist saffron buns. I did add a tad more salt and also some cardamom. Either way, this recipe results in moist, fluffy buns. I made mine with quark. Also, added pearl suga...
Excellent recipe that gives tasty, traditional Swedish saffron buns. I did only use 6 cups of flour and they turned out very moist and nice.
These are really tasty fluffy buns with a delicate Saffron flavor. I am not Scandinavian, I made these for my Kindergarten class when we studied Norway and the author Jan Brett. I used 3 packs...
This was an AWESOME recipe. Here are some things that I learned making them the first time: *I wanted to make these for our family's St. Lucia Day breakfast, and so I made the dough the night be...
Yes a good recipe but lay the saffron “steep” in the milk for at least 30 minutes to get all the flavor from this expensive spice. (I actually use 1/4cup boiling water and steep in that and sub ...