Saffransbrod
Scandinavia has more food celebrations than any place I’ve ever been, with a special food for every occasion. On St. Lucia Day—twelve days before Christmas—it’s almost imperative to eat a couple of these delicious buns, but most people would happily wolf them down any other day of the year as well. Great for breakfast or as a midmorning or afternoon snack.
Recipe information
Yield
makes about 18 buns
Ingredients
Preparation
Step 1
Combine the flour, yeast, salt, saffron, and sugar in a food processor. Pulse the machine on and off a couple of times; add 1 egg and pulse a few more times. With the machine running, slowly add 3/4 cup of the milk through the feed tube.
Step 2
Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is sticky to the touch. Knead the raisins if you’re using them into the dough by hand (use a little flour if the dough is too sticky to handle, but no more than is necessary). Put the dough in a bowl and cover with plastic wrap; let rise until the dough nearly doubles in bulk, 1 to 2 hours.
Step 3
When the dough is ready, divide it into 18 pieces; use lightly buttered or oiled hands to roll each piece into a round ball, pinching the seam closed as well as you can. Place the balls on a buttered baking sheet or in buttered muffin tins. Cover with plastic wrap or a towel while you preheat the oven to 400°F, with the rack set in the middle.
Step 4
Beat the other egg and lightly brush the tops of the rolls with it; sprinkle each with sugar and a tiny bit of the chopped almonds. Bake for 10 to 15 minutes, until the top is glossy and nicely browned. Cover with a towel and let cool to room temperature. Serve within a day.
