Saffron Buns and Glögg Evening

28 Nov

Yesterday afternoon I baked saffron buns, or lussekatter as they are called in Swedish. A traditional cake made for Advent and Christmas in Sweden. And in the evening we had a small First Advent-gathering with glögg, saffron buns and gingerbreads, really delicious. 

You need this:

50 g yeast

150 g melted butter

5 dl milk

250 g kvarg (simliar to cottage cheese but less granular and more sour)

1 teaspoon salt

2 dl sugar

1,5 g saffron

1 egg (+1 egg to brush the buns before baking)

16 dl flour


Mix butter, milk and saffron and heat until it’s lukewarm. Pour the buttermilk over the yeast in a bowl and add kvarg, salt and sugar. Then add almost all flour and work the dough until it’s shiny and has a nice feel to it. Let it rise until doubled (approx. 1 hour) and then work the dough on a table before you divide it to small pieces. The recipe above gives 50 of the ordinary S-kind. When the dough is formed and ready, let it rise again and then add raisin and brush the buns with a slightly beaten egg. Bake at 250 degrees Celsius for 10-15 min.

The traditional ones on the right and I also did some special ones…

Classic S-shaped saffron buns.

These ones I filled with butter, almondpaste, raisins, sugar and chopped almonds. 

Just fresh out of the oven. 

A table set for glögg and First Advent-celebration. The first candle is lit. 

Glögg! With special-shaped gingerbreads as decoration. 

Now I’m off to Stockholm to be a full-time aunt (to my sister’s darling daughter) for the week, I don’t really know when I’ll be able to write again – but hopefully soon.



Igår eftermiddag bakade jag lussekatter, några vanliga och några lite mer speciella. På kvällen firade vi in första advent medan stormen Berit ven utanför fönstret. 


2 Responses to “Saffron Buns and Glögg Evening”

  1. brita November 28, 2011 at 11:44 #

    Love this post! Saffron buns and glögg are my favorite! I hope all is well in Stockholm, I’ll be thinking of you!


  1. Saffron Buns Again « britandelsa - November 30, 2011

    […] Please?) we associated away and started shaping the buns in different shapes of animals. The recipe is the same as last […]

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