Traditional Swedish Saffron Buns (Lussebullar)

I’ve always enjoyed holiday baking and am especially fond of traditional family recipes. Some of my earliest childhood holiday memories from Virginia involve a warm kitchen and the tantalizing aroma of Christmas cookies fresh from the oven. After moving to Sweden in my 20s — settling down and having a family of my own — I discovered new traditions and recipes — Swedish recipes!

One of my favorite Swedish holiday recipes is the Lussebulle, a delicate not-too-sweet saffron bun. I love the plain s-shaped bun served in many a home during the celebration of Lucia on December 13 but am also crazy about the fancier version of the recipe which includes an almond paste filling.

SWEDISH SAFFRON BUNS WITH ALMOND PASTE FILLING

Filling:

7 oz. (200 g) butter

Scant 1/2 cup (1 dl) granulated sugar

3/4 cup (1 1/2 dl) grated almond paste

Dough:

2 1/4 cups whole milk

7 cups (16 dl) unbleached flour + more for kneading

5 1/4 oz. (150 g) butter

2 1/4 teaspoons Active Dry Yeast

1 cup (2 dl) sour cream

1 cup (2 dl) granulated sugar

1 teaspoon salt

1 teaspoon vanilla extract

0.035 oz. (1 g) saffron powder

1 egg (beaten) for wash

Pearl Sugar for topping

Mix all of the ingredients for the filling and set aside.Melt the butter on low heat and add the milk. Let cool to finger temperature.

In a large bowl combine the yeast powder with the milk and butter. Let sit for five minutes.

Add the sour cream. saffron, sugar and salt.

Add the flour, one cup at a time, mixing well after each addition.

Turn the dough out onto a lightly floured countertop and knead for 5-6 minutes, adding more flour as needed, until the dough is soft and smooth.

Shape the dough into a ball and place in a clean, greased bowl.

Cover with a damp tea towel and let rise in a warm, draft free place for 60 minutes or until dough has doubled.

Turn the dough out on a lightly floured countertop and knead a few times.

Divide the dough into two equal parts.

Roll out each part into a large rectangle.

Spread almond paste filling equally on each rectangle and roll.

Cut each roll into 20-25 small slices/buns.

Heat oven to 400° F (200°C).

Place buns on baking sheets covered with parchment paper, cover, and let rise for 20-30 minutes.

Glaze buns with the egg wash and top with pearl sugar.

Bake for 10 to 12 minutes.

Serve with a steaming hot cup of Glögg (spiced wine) , hot chocolate , coffee or tea.

My holiday table is all about color and taste. How about a bit of red to spice things up a bit?

CHEESE STUFFED PEPPADEWS

6 oz. (170 g.) soft cheese - your choice (I like goat cheese)

1 clove garlic, chopped

1 tablespoon lemon zest

1-2 tablespoons fresh herbs, chopped - your choice

1 jar Peppadews, spicy or mild - drained (save juice)

Salt and pepper to taste

In a food processor combine the soft cheese, garlic, lemon zest, and herbs.

Add some of the Peppadew juice for a creamier filling.

Add salt and pepper to taste and mix well.

Using a small spoon or pastry bag with star tip, fill each Peppadew with cheese filling.

Serve with a glass of champagne and enjoy!

We’ve got yellow (saffron buns) and red (cheese stuffed peppadews) — just need a touch of green to complete our holiday table. Spring Pea Guacamole is the perfect complement, tasty and aesthetically pleasing to boot.

SPRING PEA GUACAMOLE

1 lb. (450 g) frozen peas, thawed and rinsed

2 cloves garlic, sliced

1 jalepeño pepper, seeded and diced

One bunch fresh cilantro, chopped

1 TBS. olive oil

2 1/2 teaspoons lime juice

Zest of one lime

1 tablespoon fresh mint

1 teaspoon salt

1 teaspoon cumin

1/2 - 1 teaspoon crushed red pepper

In a food processor combine all ingredients and pulse until you reach a guacamole-like consistency.

Scrape down sides with spatula as necessary. Add water if mixture is too thick.

Serve with Swedish Crisp Bread,

Happy Colorful Holidays!

Holiday Wreath, compliments of my very talented daughter