Saffron Lucia buns

This is a classic Swedish baking recipe which is made in my wife Sofie’s family every year without fail. On my first visit to Gothenburg, Sofie’s grandmother taught me the recipe while wearing a full Mrs Claus outfit – a memory I won’t forget.

In Sweden, sachets of saffron are so sought after, they are kept behind the counter in supermarkets. Be warned, this is an unusual tasting bun, and if you prefer you can sweeten it further with a couple of extra tablespoons of sugar.

Line two baking sheets with parchment.

If the saffron isn’t already ground, grind it in a pestle and mortar.

Melt the butter in a large pan on a low heat and then add the milk. When the mixture is lukewarm, remove it from the heat and stir the saffron in.

Mix the flour, yeast, sugar, salt and cardamom in a large electric mixer. Make a well and pour in the wet ingredients. Using a wooden spoon, mix until you have a rough dough. When it has taken shape and is no longer sticky, turn it out on to a clean, floured surface and knead for about 8-10 minutes until it is smooth and elastic. Dust the dough with a little flour if you find it too sticky. Transfer the dough to a floured bowl, cover with cling film and let it rise for 45 minutes in a warm place.

Preheat the oven to 200 degrees Celsius/gas 6.

When the dough has risen, punch it in the bowl and divide it into equal pieces about the size of your palm.

Roll each piece into a long sausage and swirl in the ends to form an S shape. Decorate the centre of each swirl with a raisin. Transfer them on to the baking sheets, with 5cm between them to allow for rising. Mix the ingredients for the glaze and brush over buns.

Bake the rolls in the oven for 15 minutes or until they are risen and golden brown. They are incredible eaten warm from the oven.