Swedish Saffron Buns

These buns are enjoyed in Sweden on Saint Lucia’s day, 13 December, and throughout the festive period.

Hands-on time 25min, plus infusing, rising and cooling. Cooking time

about 15min. Makes 12 100g caster sugar

½tsp saffron

1tbsp rum or vodka, or use milk 250ml milk

625g plain flour, plus extra to dust 7g sachet fast-action dried yeast 2 medium eggs

75g quark cheese or soured cream 75g unsalted butter, softened, plus extra to grease

TO GLAZE AND DECORATE

1 medium egg, beaten 24 raisins

1 Using a pestle and mortar, grind 1tbsp of the sugar and the saffron to a powder (or as fine as you can get it). Add the rum or vodka (or milk) and set aside for 20min. In a small pan, heat the milk until just steaming, then set aside to cool until just warm.

2 In the bowl of a freestanding mixer fitted with a dough hook, mix the flour, remaining sugar, yeast and 1tsp fine salt. Crack in the eggs and add the quark or soured cream, the butter, saffron mixture and cooled milk.

3 Mix and knead for 10min, or until the dough is springy and elastic

(it will be slightly sticky). Cover and leave to rise in a warm place for 1hr, until visibly risen.

4 Line 2 large baking sheets with baking parchment. Punch the dough down in the bowl and tip on to a lightly floured work surface. Divide into 12 equal pieces (weigh for best results). Working 1 piece at a time, roll into a 30cm long sausage. Shape into a tight S-shape, curling the ends into the centre from opposite sides. Place on the lined sheets, spacing apart. Repeat with remaining dough pieces.

5 Cover with greased clingfilm, butter-side down, and leave to rise again in a warm place for 30min, until puffed.

6 Preheat oven to 200°C (180°C fan) mark 6. Brush buns with beaten egg to glaze, then press a raisin into the centre of each swirl. Bake for 12-13min, until lightly golden. Remove from the oven, cover with a clean tea towel (to keep the buns soft) and leave to cool completely. Serve. PER BUN 318cals, 9g protein, 8g fat (4g saturates), 51g carbs (11g total sugars), 2g fibre GET AHEAD Once cool, freeze buns in a container for up to 3 months. To serve, defrost at room temperature.