Today our Swedish friends are celebrating St Lucia’s Day and one of the traditional food stuffs to make is Saffron Bread or Saffron Buns. A few weeks ago, Maria Magnusson posted a picture of Saffron Bread to her Instagram feed and I immediately got in touch with her and asked if she would be able to share the recipe with me and my readers, and lucky for us she kindly obliged!
I got to know Maria through the work I do for The Knitter magazine and we finally met in person last year. Not only is she a delightfully lovely person, she also has an equally lovely portfolio of knitting designs.
Saffron appears in a lot of Scandinavian recipes and we tried a few dishes during our visit to Gotland. I have an ever-growing collection of Scandi cookbooks and have wanted to try making Saffron Buns for quite some time – hopefully I will find a time today to give them a go!
Maria uses Anna’s Saftiga Lussebullar recipe which has translates to the wonderfully named Anna’s Juicy Lussebullar. I know, I know, I can hear you laughing! Traditional Saffron Bread is made using an ingredient called Quark which is quite tricky to find in the UK so I am including a link to the Scandikitchen Lussebullar recipe as it is written in English and offers Greek yoghurt as an alternative. Maria made a big batch of these and then popped them in the freezer so you can gradually work your way through them.
Maria and her husband are expecting their baby – in fact she’s a few days overdue so could arrive any minute – and she has been busy preparing for baby’s arrival with lots of knitting and sewing which you can see in her Instagram feed. I think this will be the best dressed baby in Sweden! Please do join me in wishing them all well.