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This is very traditional Swedish once it comes to celebrating all Advents.
And finally the time is here for baking these….

It makes about 30 buns.
50g yeast
150g butter
2 bags of saffran (0,5g each)
1,5dl sugar
5 dl milk
250g quark or yoghurt
1/2 tsp salt
1 egg
1 dl raisins
around 15 dl flour
1 egg for egg wash

This is how you make it:

Crumble up the yeast in a bowl.
Melt butter and add your milk in it and 1 egg.
Pour your butter/milk mixture (make sure it is not warmer than 37 degrees) into your yeast. Mix it so that all the yeast dessolves.
Add saffran, sugar, quark, salt and raisins. And start adding your flour. You might not need all of it, or you might need little bit more, it should make a nice elastic dough. (knead it for about 5 min in a machine or 10 min by hand).

Sprinkle some flour over it and let it rise somewhere warm for 1h.

When it has doubled in size, take it out and divide it in so many peices that you want to have for buns. If you make bigger ones make it will be 20, if you want smaller ones 30 peices.

Roll each peice out into a sausage and then curl them back to form an S. Place 2 raisins in each S and place it on a baking paper.


Preheat your oven to 225˚C.
Let them rise again for about 30 minutes under a towel.
Brush them with whipped egg.
Bake in the oven for about 8-10 minutes.
Let them cool down under a towel on a wrack.

Once they are cool you can freeze them, they still taste wonderful when taken out of the freezer!