Swedish Saffron Rolls, (St. Lucia) - TastyPlanner.com
Chef: Holly Joreteg
Traditional Swedish saffron rolls. These are typically served on St. Lucia Day which is Dec 13. My mom and I used to make these when I was growing up in Sweden. This is her recipe.
1 3/4 Stick of butter (1 stick = 1/2 cup)
2 cups of warm water (hot from the tap)
2 tbsp active, dry yeast
1 tsp salt
2/3 cup sugar
3/4 gram saffron (can be found at Trader Joe's)
1 Handful of raisins
1 package pearl sugar (for sprinkling on top, buy at IKEA)
6 cups of white, all-purpose flour
Mix warm water, yeast, salt, 3/4 stick of melted butter, & sugar with 5 cups of the flour.
Let that rise for 1 hour.
Next, grind up the saffron using a mortar and pistil or chopping really finely. Mix ground saffron with 1 egg and the rest of the butter (1 stick melted).
Combine the saffron mixture and one last cup of flour into the original dough mix and mix well. You can start with a machine, but you’ll probably have to knead it with your hands on a counter top.
Now, with your hands, roll dough into approximately 10 inch pieces that are about as thick as your thumb. Curl these into an S-shape by rolling ends tightly towards the center on the counter top, put 1 raisin in the center of each curl and place them on cookie sheets. They will expand significantly, so be sure to give them enough room.
As you fill up each cookie sheet, cover it with a towel and let it rise some more as you finish the others.
Next, crack the last egg into a cup and stir it. Use a cooking brush to generously coat each roll and sprinkle with pearl sugar for decoration.
Bake at 475 degrees for 10-15 minutes, until golden brown. Be careful not to over-bake them, because it tends to burn the bottoms. Put on cookie racks to cool, then enjoy!
Yield varies depending on size, but should yield approximately 3 dozen rolls.