Extracted from Copenhagen Food by Trine Hahnemann (£25, Quadrille) Photography © Columbus Leth
“These buns are eaten in December, specifically on 13 December, Sankta Lucia Day. Nowadays, some bakeries make them all year round. I am too old-school for that, so I restrict my baking of them to December.”
Ingredients for homemade saffron buns Serves: 24
How to make saffron buns
- Mix the boiling water with the saffron, stir a little and leave for 10 minutes.
- Crumble the yeast into the milk and stir to dissolve, then add the crème fraîche, melted butter and saffron water. In a separate bowl, mix 1kg of the flour with the raisins (if using), salt and sugar, then mix into the yeast mixture. Knead with the rest of the flour on a surface into a smooth dough. Return to the bowl, cover and leave to rise in a warm place for 2 hours.
- Form the buns by rolling the dough into 24 sausages, then curl each into a round bun. Alternatively, you could shape each as the numbers eight or five, or other shapes inspired by Nordic mythology.
- Set on baking sheets lined with baking parchment, cover with tea towels and leave to rise again, in a warm place, for 30 minutes.
- Preheat the oven to 200°C/400F/gas mark 6. Brush the buns with the egg and bake for 25 minutes. Leave to cool on a wire rack before serving.