Saffron buns with raspberries

DrygastDrygast, 2023-11-09

A nice twist on "lussebulle", where you instead roll the dough into a cinnamon bun-like shape.


  • Servings24 Portions
  • AllergensEggs, Milk, Tree nuts, Wheat


  • Rest Time90 min
  • Cook Time30 min


Here comes a nice recipe for a bun that is perfect for the Lusse celebration. I like regular saffron buns, but this is even better (in my opinion anyway).

The recipe is not mine but I found this in "MER SMAK", #11 2015 and it is written by Sara Begner.

According to the pictures you can see that I tried 2 different ways to bake these in the oven - one on a regular baking sheet which allowed the bun to float out a bit and another where I put the molds down in a muffin tin to keep the look and make the bun a little higher. I thought that the buns were definitely better if they were allowed to float a little as the dough improved and at the same time it was also easier to eat the bun.

With around 24 buns, it can be a bit difficult to eat them all right after they are baked, so I freeze them right after they have cooled and the frosting has set. Then I take them out and let them thaw in the fridge for an hour or so and just before serving it is perfect if they get a few seconds in the microwave so they are served slightly warm. They are OK at room temperature, but they are best slightly warmed.



Nutrition Facts*

 TotalServing100 g
Energy8202.06 kcal341.75 kcal366 kcal
Carbohydrates937.41 g39.06 g41.83 g
Fat448.65 g18.69 g20.02 g
Protein118.55 g4.94 g5.29 g
Sugar363.04 g15.13 g16.20 g
Salt5.15 g0.21 g0.23 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. In a household assistant with a dough hook, pour in the dry yeast. (6g is almost half a Swedish dry yeast packet)
  2. Heat milk, sugar and saffron until finger warm - pour in the household assistant with the yeast.
  3. Stir and let stand for about 10 minutes.
  4. In with the room-warm butter (preferably in smaller pieces) and the salt. Add the flour a little at a time and let the dough be kneaded for 5-10 minutes.
  5. Let the dough rise covered for one hour.
  1. Roll out the dough on a floured surface into a rectangle.
  2. Spread the butter evenly over the dough and grate the almond mass in one layer on the dough.
  3. Sprinkle over the sugar and distribute the raspberries over the dough. Roll up into a long roll.
  1. Cut the roll into approx. 24 pieces, place each piece in a larger muffin tin. Leave covered for about 30 minutes.
  2. Preheat the oven to 225°C.
  3. Brush the buns with lightly beaten egg, bake in the oven for about 10 minutes.
  4. Let the buns cool at room temperature.
  5. Whisk the egg whites with the icing sugar. Drizzle the frosting over the buns.
  6. Dust the buns with a little more icing sugar.