Lussekake ( St. Lucia Buns)

Pat T's recipe for traditional Swedish saffron buns. Growing up my (Casey's) family always had these when we visited the T's at or around Christmas. This year we hosted my Dad and step-Mom for the holidays. It was the first time we've "done" Christmas all ourselves, so I finally got around to making saffron buns myself and they turned out great (see end for pics). They will definitely be a Christmas/winter tradition for my family from now on.
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This calls for lots of saffron which is expensive (it works out to more than the cost of gold) - have some sent from home or be prepared at the market - not all grocery stores carry it . It sometimes comes in little vials of .2 grams - you will need at least two of these for one batch of rolls. William Sonoma carries a better quality in a lager amount.
{lately Whole Foods carries saffron in packets of .2 grams for a decent price}

Need 6 to 6 1/2 cups of unbleached flour;

GETTING READY

Place in Bowl or Cuisenart 4 cups of unbleached flour and 2 packages of yeast - quick rise if possible);

Place the following in a pan and heat until the margarine melts, keep warm:
1 1/2 cups milk (1 %)
3/4 cups sugar
3/8 cup water
3/4 tsp. salt
3/4 cups margarine;

Crush enough Saffron Threads to make 3/4 teaspoons of saffron dust - some of the threads won't crush well but that is ok. I put the threads between waxed paper or just paper will work and roll a rolling pin or heavy can over them.

Add 3 Tablespoons of boiling hot water to the saffron and let stand;

Crack and separate three eggs - you need 3 yolks only --

{you can use the whole egg - then use 2 only but the rolls will be lighter - I haven't tried egg beaters yet but it would be worth it to try it.
Note - if you have no uses for the white and put them down the drain, run a lot of water immediately and some soap or you will clog the drain}

Chop 1/2 cup or more of pecans; measure out 1/2 cup of raisins.

MIXING EVERYTHING

To the flour and yeast; add the milk mixture; the saffron/water; the eggs; Beat until the batter is smooth and elastic.

Add the 5th cup of flour to make a stiff dough. ADD in the nuts and raisins.

Put the remaining flour on a board and knead the dough until it it smooth and satiny. {or in the cuisenart just keep pushing the buttons }

Place the dough in a greased bowl, turn to grease the top and cover and let rise in a warm place for about 45 to 60 minutes.

FORMING the ROLLS

Punch down. Cut the dough first in half and continue doing this until you have 48 pieces. Cover the pieces while you work.

Roll out a piece into a long strip (like you do with clay). Then coil the strip one of two ways: You can coil both ends in - like in the letter "C" or one in and one out like in the letter "S".

I place them on a greased cookie sheet at this point and let them rise for 30 minutes.

But for larger rolls you can put two C's back to back; or cross two S's for either something that looks like a pin wheel or like a fancy X depending on which direction the coils face.

These are all traditional shapes.

Brush the rolls with a mixture of 1 egg beaten with 1 Tablespoon of cold water just before baking.

Place in 375 degree oven for about 12 to 15 minutes.

Cool on racks.

Pictures:
measuring/crushing the saffron:










In January we spent a weekend of snowy fun at Jay and Mary Davis' cabin in Bear Valley with the King/Davis family and their boys (Morgan's cousins) so I made the buns again.

Here is what happens when you let the dough rise for a long time at high altitude:


This could almost be an image from my own childhood in Syracuse. Morgan enjoying a saffron bun in the snow: