Christmas Is Not Christmas With out Saffransbullar And PepparKakor

Delicious saffron buns. Picture: Magnus Carlsson/

The candy yeast rolls which can be served through the Christmas season are flavoured with golden saffron and darkish raisins and infrequently formed into ‘Lucia cats’ (lussekatter). The gingerbread biscuits are typically lower within the form of little women and men, pigs or hearts, and are sometimes adorned with frosting. It isn’t unusual for youngsters to assist construct little homes out of´gingerbread dough to have fun Christmas.

The saffron buns and the gingerbread biscuits are sometimes served with Swedish mulled wine (glögg) or espresso.

The best way to bake saffron buns

Saffron buns recipe


(25 buns)
1 g saffron threads
50 g yeast
200 g sugar
300 ml milk
1 egg
150–200 g butter
1 tsp salt
750 g flour
100 g raisins

1 egg
2 tbs water


To make ‘Lucia cats’ (lussekatter), grind the saffron together with a dice of sugar, utilizing a mortar and pestle. (For many who suppose forward: drip somewhat cognac on prime, and let stand a couple of days.) Crumble the yeast in a bowl and stir in a couple of tablespoons of milk. Soften the butter and pour on the milk.

Add the remainder of the components, besides the raisins, and knead the dough in a dough mixer for 10 minutes. Rigorously combine in a lot of the raisins, cowl the dough and let it rise for half-hour at room temperature.

Divide the dough into 25 items and roll the buns in an rectangular form, about 10 cm (4 in) lengthy. Cowl them and let relaxation for 10 minutes, then roll them twice as lengthy and twist the ends of every bun in reverse instructions to type a form of determine 8. Put one raisin in the midst of every half determine 8.

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Place on a greased baking sheet and let rise underneath a towel for about 90 minutes, or till the buns have doubled in measurement. Bake within the oven (220°C/425°F) for five minutes. Beat collectively the egg and water, brush the combination on the buns. Enable to chill on the baking sheet.

Christmas cravings! Picture: Magnus Carlsson/

Gingerbread biscuits recipe


200 g (7 oz) brown sugar
200 g (7 oz) white sugar
200 g (7 oz) darkish corn syrup
150 ml (¾ cup) water
300 g (10 oz) butter
2 tbs floor cinnamon
2 tbs floor ginger
2 tbs floor cloves
1 tbs baking soda
0.9–1 kg (2−2¼ lb) flour


To make gingerbread dough, warmth the brown sugar, white sugar, corn syrup and water in a pot. Add the butter and let it soften. Stir and let cool barely, then mix within the spices and baking soda. Then combine within the flour to a clean consistency. Sprinkle somewhat flour on prime and put the dough out to chill, ideally in a single day.

Take the dough and knead it clean on a baking desk, including extra flour if desired. Roll it skinny and lower into shapes, utilizing the specified cookie cutters.

Bake within the oven (180°C/350°F) for 8–10 minutes. Let the gingerbread biscuits cool on the baking sheet.

Conversions and abbreviations

1 g = 1 gramme = 1/1,000 of a kg
1 kg = 1 kilogram = 2.2 kilos (lb)
1 dl = 1 decilitre = 100 millilitres (ml) = 1/10 of a litre = 0.4 US cup
1 litre = 10 dl = 0.9 UK quart (qt) = 1.06 US liquid quart
1 fl oz, UK = 1 fluid ounce = 1/33 UK quart = 30 ml
1 fl oz, US = 1/32 US qt = 28 ml
1 lb = 16 oz = 450 ml
1 tsp = 1 teaspoon = 1/6 oz = 5 ml
1 tbsp = 1 tablespoon = 3 teaspoons = 1/2 oz = 15 ml
°C = levels Celsius
°F = levels Fahrenheit

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