swedish

Lussebullar- Swedish Saffron Rolls

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Most Swedish food I don’t like. All the fish stuff? No thank you! But I have some Swedish foods that I absolutely love, visit including Swedish Meatballs and these Saffron Rolls, or Lussebullar in Swedish. I have been begging my mom to make these for me for years and she never has (they do take quite a bit of time to make). This year my littlest sister was having a Christmas party and my mom decided that she would make these. That’s right- she made them for my little sister but not for me! But there were a lot left over so I have been enjoying them for the past few days :)

Saffron rolls web-3

These Lussebullar are so good! They remind me of my childhood. If you like the taste of saffron, you will love these rolls. They’re soft, flavorful, and a little bit sweet. I love the raisins on top because they add a bit of sweetness. These rolls aren’t sweet like cinnamon rolls, but they’re definitely sweeter than just plain rolls and like I said before, the saffron adds a great flavor!

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I definitely recommend that you make these! They are one of my all-time favorite foods. I will admit that I have never made these by myself before, but I certainly have eaten them! I love them for breakfast or a snack!

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Lussebullar (Swedish Saffron Rolls) Recipe

Note: This recipe is a European recipe, but I’ve tried to convert the measurements

Ingredients:
2 cups milk
1  gram saffron strands
50 g fresh yeast (I used 2 packets of dry, powdered yeast)
170 g (3/4 cup) granulated sugar
1/2 tsp fine salt
about 1 kg plain flour (I weighed it out on the scale, but I believe it’s about 7 cups)
250 g (8oz) cream cheese, softened
1 and ¼ sticks unsalted butter, softened
2 eggs, divided
raisins or dried cranberries

*extra sugar and softened butter* (We added some extra butter and sugar to make them sweeter- see directions, Option 2, below)

Directions:

  1. Heat milk in a small saucepan until steaming. Remove from the heat, add saffron threads and leave to infuse for 10-15 minutes. You’ll need to cool the milk to about 37-38 C (about 100 degrees F). When the milk is lukewarm, then crumble in the yeast and stir, until dissolved. (The dry yeast doesn’t need to dissolve, really. Just mix it in.)
  2. Add salt, sugar and about half of the flour. Stir until combined, then add the cream cheese, butter, ONE egg (lightly whisked), and then gradually knead in the rest of the flour. The final yeast dough should be soft and supple.
  3. Cover the bowl with a clean kitchen towel and leave to rise in a warm room for 30-60 minutes, until doubled in size.
  4. Knead the dough gently and turn onto a lightly floured work surface.
  5. OPTION 1- Twist small amounts of dough (about the size of a large egg or a tennis ball, depending on whether you’re making small or larger buns). Roll each piece of dough into a long “sausage”, then twist it from both ends to form a letter S.
    OPTION 2, Sweeter Rolls- Roll the dough out pretty flat and cover it with extra butter and sugar. Then cut the dough into strips, twist the dough, and then create the S-shape rolls.
  6. Place the shaped buns onto a baking sheet that’s been covered with a parchment paper. Leave to rise for another 10-15 minutes, then press a raisin or a craisin into each end.
  7. Brush with an egg wash (an egg whisked with a spoonful of water).
  8. Bake in a pre-heated 425 F oven for 12-15 minutes, until light golden brown.
  9. Remove from the oven, transfer onto a metal rack to cool a little. If you want softer buns, then cover them with a clean tea towel when they’re cooling.

Swedish Meatballs

If anyone offered you blood pudding, sick would you try it? My answer is most definitely NO. Blood pudding? Oh my gosh who wants to eat congealed blood? Well apparently I used to when I was little. I know. I find it disturbing, visit this too.

I grew up in Sweden, the place of seafood and blood pudding, both of which I will not eat now. Seafood I just don’t like and who knows if I’d like blood pudding anymore but I am not going to try it again!

There are some Swedish foods I do love, though, and Swedish Meatballs are definitely one of them. My mom makes these for Christmas and Easter and I think they are just the most amazing thing ever. And they’re authentic Swedish Meatballs since, you know, we lived there and all. I took step-by-step photos of my mom making them this past Christmas so I would know how to make them in the future! These are tasty with anything…I enjoy them with mashed potatoes, sandwiches, or just by themselves :)

First, whisk together the cream and breadcrumbs.

In a separate bowl, whisk the eggs and then add in the seasonings.

Add the egg mixture to the ground beef.

Add the cream/breadcrumb mixture to the meat.

Umm yeah…just use your hand to mix it all together. This is why my mom makes these hehe :)

Use a cookie scoop to make the meatballs a uniform size.

Bring a large pot of water to boil. Pick up the meatballs, roll them in your hands so they become spheres, and drop them in the water, about 10 at a time. Boil them until they float. This almost completely cooks them so that when you brown them in the frying pan, you don’t dry them out trying to cook them through.

Use a slotted spoon to bring the meatballs out of the water and into the frying pan (that you’ve coated with a nice layer of butter :)

Fry them up until they’re nice and golden brown! I love eating them when they’re hot out of the pan :)

We eat the meatballs with the meal, but I know some people make meatballs for appetizers. They’re good anytime and for any occasion, in my opinion :)

What are the strangest foods you’ve eaten?

Mine would have to be the blood pudding and chocolate covered cricket. Don’t judge me. I was young and naive for the first one, and the second one was for extra credit in science…and peer pressure just might have played a huge tiny roll in that ;)

Swedish Meatballs

Ingredients:

1 lb ground beef

1/2 cup plain breadcrumbs

2/3 cup heavy cream

1/2 tsp onion powder

1/4 tsp cinnamon

1 tsp salt

1 egg

Directions:

  1. In a small bowl, whisk together the cream and breadcrumbs. Let it sit so that the breadcrumbs absorb the cream and becomes like a thick paste.
  2. In a separate small bowl, whisk the eggs. Add the spices and whisk it up a little more.
  3. Place the ground beef in a large mixing bowl. Pour in the cream and egg mixtures. Use your hand (or I suppose you could use a wooden spoon) to combine everything up.
  4. Use a medium cookie scoop to measure out the beef mixture into uniform meatballs.
  5. Bring a large pot of water to boil. When the water is boiling, pick up a meatball and roll it in your hands until it forms a nice little sphere and drop it in the water. Repeat this with about 10 meatballs and leave them in the water for a couple minutes until they float.
  6. When the meatballs are done cooking in the water, use a slotted spoon to put the meatballs in a skillet where you’ve melted a tablespoon or two of butter. Cook the meatballs in the skillet until they’re nice and brown.
  7. Transfer the done meatballs to a container and repeat with the rest of the meatballs :)

I hope you enjoy one of my favorite foods ever!

Makes about 24 meatballs.

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