EGGLESS: Swedish Lussebullar or Lussekatter or Saffransbullar Recipe

Name: Eggless: Swedish Lussebullar Or Lussekatter Or Saffransbullar Recipe
Total time: 120 min
Yield: 12
Cuisine: Swedish

Recipe By Anamika Banerjee

Another favourite of mine, the most delectable, easiest and quickest, healthiest way to enjoy the entire Baking Process These are the traditional Swedish Saffron Buns/Rolls that they meticulously prepare during their Christmas or Easters Time or in their any other big religious occasions par-say & is the most delectable, decadent & gorgeous looking Buns in the world made with the world’s most expensive key spice ingredient- which’s the SAFFRON...💁‍♀️

0 Rating - Rate

Vegdiet

2hr total

ingredients serves

Add to Shopping List

Ingredients For EGGLESS: Swedish Lussebullar or Lussekatter or Saffransbullar Recipe

2 cups 2 Cups
1 gm Saffron Strands: Ground
0.25 cup Warm Water: Lukewarm
0.25 tsp Salt
2 tsps Instant yeast
2 tbsps 2-2.5 tbsps Sug
1 tsp Cardamom Powder: This isn’t always traditionally
0.25 cup 1/4 Cup
0.25 cup Raisins: Used as the Garnish
0.25 cup 1/4 Cup
1 tbsps 1-2 tbsps
1 g 1-2 Baking
As Required Preheat the oven at

Butterfly Smart 2 Litres Table-Top Wet Grinder|150...
₹4,099₹5,156
21% off
Buy Now

Philips HD6975/00 Digital Oven Toaster Grill, 25 L...
₹10,295₹11,995
14% off
Buy Now

PHILIPS Air Fryer HD9200/90, uses up to 90% less f...
₹6,999₹9,995
30% off
Buy Now

VAHDAM Weekend In Taj Mahal Tea Gift Sets | 8 Asso...
₹1,299₹1,499
13% off
Buy Now

VAHDAM, Darjeeling Tea Leaves From Himalayas 125...
₹849₹999
15% off
Buy Now

Pigeon Aluminium Nonstick Duo Pack Flat Tawa 250 a...
₹589₹1,195
51% off
Buy Now

Directions : EGGLESS: Swedish Lussebullar or Lussekatter or Saffransbullar Recipe

STEP 1.First Up: In a mortal-pestle- Ground the measured Saffron Strands into almost a fine powder (You needn’t be quite specific to that, roughly ground will also do), Pour it out in a separate bowl & mix it with some hot/warm water to release its finest aroma and gorgeous colours- Set Aside
STEP 2.Prepare the very Yeast mixture: I’m not reiterating on the same process- Just that, you need to follow the measurements & proportions very strictly, aforementioned- Cover it for about 5-8 mins time to let it bloom perfectly to be mixed with our rest other dry ingredients altogether
STEP 3.All the aforesaid measured dry ingredients need be well sifted, before it’s mixed up with the wet ones (Be any)- Now, in a large mixing bowl: Add in all the dry ingredients together, roughly mix up with a wooden spoon or spatula- Then, leaving the same use either your washed & clean hands or the stand mixer to knead it well
STEP 4.Kneading should continue for at least 15-20 mins in the stand mixer or by hands that’s even more to upto 30-35 mins. The key point for a softest, fluffiest & delicious gorgeous looking & tasted breads are in its proper kneading & the elasticity that’s formed due to the same
STEP 5.We can well understand the same: Once the dough is not sticking to our hands nor the surface, it’s quite elastic & isn’t tearing apart when stretched long & when stretched enough- The fingers should be visible underneath the same, transparent yet, not easily torn anyway
STEP 6.Let it sit, covered in its 1st proofing for at least 60-75 mins time (VVI), before starting to work with it any further…Once, the 1st proofing period is over now, uncover it, punch it out to degas and then take it out on the flour dusted work station or clean platform
STEP 7.Knead it for about a minute or so- Divide it into its desirable pieces (as how big/small you want your Buns to be), Make them into desired Roundels- Cover it up again to rest it for a mini proofing period of 15-20 mins time
STEP 8.Now, is the time to shape them up accordingly: As it’s traditionally done (There can be quite a few shapes, that are done traditionally), finally garnish them with the raisins (as shown in the pics shared), give them all their 1st Milk-Butter-Honey Wash & again, Cover back & let them rest for their last & final proofing for at least 60 mins time, a little more is always better though
STEP 9.Post shaping the Buns & before the final proofing done: That’s how, they should look like in their Pre-Baking stage
STEP 10.Bake them in a preheated oven at 200C for just not more than 10-12 mins time (adjust accordingly to your own oven temperature settings, emulating the time I’ve mentioned herein), as for me it usually works wonders in & around 10-11 mins time, perfectly
STEP 11.These are the ones & that’s how they look like in their Post-Baking stage…. And, just before their final touches, with some melted butter wash & before the servings
STEP 12.Post-Baking looks of these decadent, gorgeous looking- softest and the fluffiest Buns of all…with all their Final Touches & garnishing now, simply awaiting to be grabbed in just no time
STEP 13.That’s how it makes your gorgeous, Meal Supper or even the Breakfast of the day- Super Sumptuous
STEP 14.Enjoy...💁‍♀️🤤

Nutrition
value

calories per serving

< 1 g Fat< 1 g Protein2 g Carbs< 1 g FiberOther

Current Totals

< 1 g Fat
< 1 g Protein
2 g Carbs
< 1 g Fiber

MacroNutrients

Carbs
2 g
Protein
0 g
Fiber
0 g

Fats

Fat
0 g

Vitamins & Minerals

Calcium
4 mg
Iron
0 mg
Vitamin A
0 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
1 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
2 mg
Manganese
0 mg
Phosphorus
3 mg
Selenium
0 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Slurrp waali Diwali Photo Contest contest to Easy to Cook Recipes biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts