Lussebullar

Step 1/7

• 3⅓ g fresh yeast

• bowl

Crumble the yeast into a big bowl.

Step 2/7

• 11⅔ g butter/margarine
• ⅛ bags saffron
• 33⅓ ml milk

• pot
• whisk

Melt the butter/margarine in a pot. Stir in the saffron then pour the milk into the pot.

Step 3/7

• 13⅓ ml sugar
• ⅛ tsp salt

Pour some of the liquid mix into the big bowl, stir and then pour in the rest. Add the sugar and salt.

Step 4/7

• 100 ml flour

• kitchen towel

Slowly pour in most of the flour while mixing. Work the dough with your hands for 10 minutes. Let the dough rise under a kitchen towel for 30 minutes.

Step 5/7

Lay the dough onto a floured surface and knead in the rest of the flour. Form the dough into the classic shape, balls or experiment with simple cookie cutters for creative shapes.

Step 6/7

• 3 baking sheets
• oven
• kitchen towel

Place on baking sheet and let rise under a kitchen towel for 30 minutes. Turn the oven on to 200 C °.

Step 7/7

• ⅛ egg (for coating)

• oven
• pastry brush

Brush them with lightly whisked egg and bake in the middle of the oven for 8-10 minutes.

Enjoy your meal!