Swedish Christmas buns

 

The Swedish Christmas buns with saffron is a colourful christmas bread .

This brioche is originally from Germany and dates back to the 17th century. According to tradition, the devil disguised as a cat frightened children while Jesus shared buns with good children. To ward off the devil who feared the light, Jesus had the idea of ​​coloring his buns with saffron. The  luminous buns frightened the  Lucifer.

At the end of the 17th century, this tradition arrived in Sweden in the Mälardale where they were prepared in the wealthiest families. It was not until the 19th century, when we began to celebrate Saint Lucia (feast taking place on December 13 in honor of the feast of Saint Lucia  which marks, with Advent, the beginning of the season of Christmas) in Sweden, to see this tradition spread across the country.

These buns can take on a variety of looks, the most traditional shape being an "S" at both ends rolled up on themselves with a raisin placed in the center. It is also common to superimpose two of the "S" shaped cross ( golden chariot , Christmas char or Christmas Cross). 

 

Cooking time: 10 min

Total time: 45 min + 1 h 15 min 

Servings: about 20 buns

500 g flour

25 g fresh yeast or about 1 tsp of dry yeast

75 g butter

75 g sugar

250 ml milk

1  egg

1 pinch of saffron (0.25 g) , or use yellow food coloring

1 pinch of salt

125 g of heavy cream

Garnish :

100 g of butter at room temperature

75 g sugar 

1 tsp vanilla extract

Finishing:

eggs

granulated sugar 

raisins

Preparation:

Crumble the yeast in a bowl. Or dissolve in little hot water  and and a little sugar .

Melt butter in a pan.

Blend the saffron with a little sugar in a mortar. Incorporate the saffron into the melted butter.

Add the milk and let cool to around 37 ° C.

Incorporate the yeast in a little preparation.

Add the rest of the preparation,  sugar,  cream,  salt and  eggs.

Gradually add the flour and work the dough for about 10 minutes by hand.

Sprinkle the dough with flour.

Leave to ferment for about 30 to 45 minutes.

Place the dough on a floured work surface.

Knead and divide the dough in 2.

With each dough, form a rectangle of approximately 25 by 60 cm.

In a bowl, gently incorporate the butter, sugar and vanilla .

Generously spread the rectangles with the dough.

Fold the rectangles in half lengthwise, press lightly with your hand.

Cut strips 2 to 3 cm wide and let stand.

Shape the buns into "S"  or knot shapes.

Place the small brioches on a baking sheet lined with parchment paper and let rise for about 30 minutes.

Arrange one to two raisins.

Preheat the oven in static mode to 250 ° C.

Brush the buns with the beaten egg and sprinkle with powdered sugar.

Bake for about 8 minutes.

Let cool on a wire rack  with a baking sheet.

Serve and enjoy!