Saffransbullar Swedish saffron brioche are brioche that somewhat remind of Christmas scents and are a bit like lussekatter, another Swedish sweet that, however, has a long braided shape instead of a circular one.
I’ve seen around the web that this recipe is reproduced in English versions, where raisins are added… that’s not the original recipe!!!
I discovered these brioche a bit by chance, but they were a true revelation of goodness, a cinnamon aroma that fills the house during baking.
So you just have to try by following my recipe and I’m sure you’ll make them often!!!
I make them often, generally during December, also because they are typical of St. Lucia’s Day.
They are filled with a simple butter, sugar, and cinnamon sauce, but these ingredients emit a strong aroma during baking and taste really good.
Follow the recipe and if you replicate it, or replicate other recipes from my blog, send me the photos, I’ll post them on my Facebook page with your name.
Approximately 290 Kcal per brioche
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 7 brioche
- Cooking methods: Electric oven
- Cuisine: Swedish
- Seasonality: Autumn, Winter, St. Lucia
Ingredients for making Saffransbullar Swedish saffron brioche
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet fresh yeast
- 3.4 oz whole milk
- 3 tbsp butter
- 1 egg (medium)
- 1 packet saffron powder
- 1 pinch cardamom powder
- 1 tsp ground ginger
- 1 tsp malt (or honey in lesser quantity)
- 1 pinch salt
- 3 tbsp butter
- 2 tbsp brown sugar (heaping)
- 1 tbsp ground cinnamon
- 1 egg yolk
- 1 splash of milk
Preparation of Saffransbullar Swedish saffron brioche
The dough can be made by hand or with the help of a stand mixer, insert the milk, softened butter, egg, and yeast into the mixing bowl, let the latter dissolve, and mix.
Then add the saffron powder, ginger, and cardamom powder, barley malt or honey, and mix well.
Next, add the sugar, a pinch of salt, and the flour gradually until a well-worked dough is obtained.
Transfer the dough to a work surface and roll out to obtain a not too thin sheet…
…make two cycles of 2 folds….
and of 3 like for puff pastry.
Let the dough rest for at least 30 minutes, then knead again for at least 15 minutes…
… then shape into a dough ball and place in a large bowl to rise for a couple of hours and until doubled.
Once the dough has risen, roll it out with a rolling pin to form a fairly thin sheet, in a small bowl mix the filling ingredients to create a soft cream.
Spread the filling cream on half of the sheet lengthwise….
…..then fold over with the unfilling part to form a rectangle.
Roll over it with the rolling pin just to shape the dough well.
Cut all strips of dough about the width of a finger, gently stretch each strip to lengthen them a little….
then pair them two by two forming a braid and roll them on themselves to create a kind of rose.
Follow the photos to make the shape of these brioche, I’m sure they will help you!!!
Place the formed brioche on a baking tray with parchment paper.
Let them rise until doubled, then mix the yolk with the milk and brush the brioche.
Bake in a hot oven at 356°F for about 15 minutes.
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