© 2012 Green Kitchen Stories Saffron_buns_1

Swedish Lucia Saffron Buns & Video

Two reasons why we are excited about this post.

Reason number one. The recipe. These traditional Swedish Christmas buns have a wonderful warm saffron flavor and additions of sweet raisins. They are easy to make and fun to shape. This spelt version is slightly more wholesome than the original recipe, but still very moist, indulgent and rich. We usually eat them for St. Lucia’s Day (December 13) and Christmas. But if you ask us, any day in December is a good saffron bun day.

Reason number two. This video.

A few days ago we had some friends over to help us shoot this. We wanted to simply give you a feeling of our Saturday morning bun baking. Hopefully it inspires you to try these buns at home. You will find the recipe at the bottom of this post. Let us know if you like the video and we’ll try to do it again sometime.

Directed and shot by Albin HolmqvistStyling by Belén Vazquez Amaro. (Thank you guys!)
The song is ‘Sort of revolution’ by Fink


Swedish Lucia Saffron Buns “Lussebullar”
Makes around 15 buns (can easily be doubled)

During the weekend we have also been experimenting with a vegan version, and it came out really delicious too. Just replace the butter with coconut oil and turkish yogurt with soy yogurt (non GMO). Add a little more almond butter for extra yum.

1 tbsp dry active yeast (or 25 g fresh active yeast)
1/2 tsp sea salt
1 g (2 sachets) saffron powder
60 g organic butter
1 cup soy milk (non GMO)
5 tbsp maple syrup
2 tbsp almond butter (optional)
5 tbsp turkish yogurt or quark cheese
4 cups / 1 liter (450 g) spelt flour (we use half whole and half light)
30 raisins
1 egg yolk, beaten (for brushing)

Stir dry yeast, salt and saffron in a large mixing bowl and set aside. Melt butter in a medium size sauce pan, then add milk, maple syrup and almond butter and heat until 100F (40°C). Whisk vigorously to dissolve the almond butter. Pour the mixture into the mixing bowl with yeast. Add yogurt and stir around until dissolved. Add 2/3 of the spelt flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets.

Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 15 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 mins. Meanwhile, preheat the oven to 425°F (220°C). Brush the buns with an egg yolk or water and then place one raisin in each circle. Bake the buns until golden brown on top, about 7-9 minutes. Transfer to a wire rack to let cool slightly. Serve. Preferably with freshly brewed coffee, tea or glögg.

Store buns in an airtight container for up to a week, but of course they taste best fresh from the oven.

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110 Comments

  1. Christine
    Posted 11 Dec ’12 at 15:24 | #

    Delicious! Elsa is just so cute :)

  2. Claudia
    Posted 11 Dec ’12 at 15:26 | #

    Beautiful!!!
    Loved everything – video, photos and recipe!
    Going to try the buns soon!

  3. Posted 11 Dec ’12 at 15:32 | #

    And I, too, am excited about this post! Before I spent a year studying in Sweden I hadn’t heard of St. Lucia Day or Saffron Buns – two things definitely worth hearing about. Thanks for sharing this recipe just in time to make them for the 13th!

    And that video – so charming. More please.

  4. Matilda
    Posted 11 Dec ’12 at 16:37 | #

    Åh fantastiskt fint!! mer filmer!

  5. Posted 11 Dec ’12 at 16:37 | #

    Fun! Beautiful video. My sister lives in Sweden and when she was home for the holidays last year we hosted a Swedish Fika for all of our friends and family, and I was in charge of making the saffron buns. It was such a great event!
    I blogged a recap of the event here,
    http://nicandkier.blogspot.com/2012/01/swedish-fika.html

  6. Lena
    Posted 11 Dec ’12 at 17:16 | #

    Wow, they look so delicious!
    Once more I know why greenkitchenstories is my favourite blog on the internet!
    Beautiful video too!
    Do you think they would work, if I used 100% whole grain flour or might the buns not get fluffy enough?
    Thanks!

    • Posted 15 Dec ’12 at 19:19 | #

      THANKS Lena :-)

      I think it would, the texture will change a bit but it will probably work just fine.

      Happy baking
      /Luise

  7. Posted 11 Dec ’12 at 17:32 | #

    Loved the video! What a darling little girl you have!

    And the rolls look delicious! I think I might try to make some today to celebrate my 1/4 Swedish heritage. : )

  8. Posted 11 Dec ’12 at 18:24 | #

    Ohhhhhh I just LOVED the video. And Elsa! Ugh. So cute.

  9. Carolynn
    Posted 11 Dec ’12 at 18:51 | #

    I love the video too! yes – absolutely do more, they are a pleasure to watch.

  10. Posted 11 Dec ’12 at 18:57 | #

    Waaahooo! Totally in love with the vid! do it again do it again do it again ;)

    Haha, Wishing once again it was possible to hug through the computer..

    Hugs to you all, sweets! (and compliments to the camera friends!)

  11. Posted 11 Dec ’12 at 18:57 | #

    I love it. My husband, who is swedish, has his birthday on Santa Lucia and I love the lucia buns. I will try your recipe. Brilliant video. Thanks.

  12. Posted 11 Dec ’12 at 19:11 | #

    Awwwe! So cute to see pretty Elsa baking with her beautiful Mom, such a precious time and fond memories you are making together ( I love cooking with my little one.) Your St Lucia Saffron Buns look yummy. Do you think I could use some of my starter instead of the yeast since I am in the middle of baking our multigrain French loaves and have some nicely refreshed levain handy? I’ll let you know how it goes, in the meantime I’ll share your great video onto my facebook page. Merci beaucoup.

    • Posted 11 Dec ’12 at 22:26 | #

      Hi Ketmala, great idea to use a sourdough starter instead of yeast. I have tried a sourdough saffron bun once and it was super delicious!
      Yes, please let us know how they turn out!
      /David

  13. Posted 11 Dec ’12 at 19:29 | #

    The video is absolutely wonderful (your little one is so sweet)! I adore saffron in breads, and the buns look delicious!

  14. Sophie
    Posted 11 Dec ’12 at 19:32 | #

    Great video. Love the recipe. Thanks!

  15. Posted 11 Dec ’12 at 19:44 | #

    Beautiful video and I love your take on traditional lussekatter.
    Glad lucia!

  16. Lauren
    Posted 11 Dec ’12 at 19:54 | #

    The video was absolutely beautiful! Everything about it was perfect and it was wonderful to see the process of how the buns are made. Little Elsa was as sweet as could be – I loved watching her roll out the dough and sitting on her feet. As always, this was a lovely post and I look forward to making yet another recipe of yours!
    Thank you <3

  17. Malin
    Posted 11 Dec ’12 at 20:14 | #

    Beautiful video, love the music and the shooting. Would be happy to see more of that. Trevlig Lucia!

  18. Elin
    Posted 11 Dec ’12 at 20:35 | #

    Åh vilken fin film! Ni gör underbara recept. Skulle vara kul om det kom ett inlägg på svenska någon gång. Fortsätt sprida matglädje med er härliga blogg! Hälsningar Elin

  19. Claudia Hurtado
    Posted 11 Dec ’12 at 21:07 | #

    Love the video! They do look pretty easy to make, will give it a go during the weekend. Thank you for sharing!
    Cheers from SF, California

  20. Posted 11 Dec ’12 at 21:11 | #

    This looks so delicious! I have to try the vegan version for my class on friday!
    And do you guys think it’ll work with turmeric (gurkemeie) instead of saffron? Saffron is so expensive these days…

    • Posted 11 Dec ’12 at 22:24 | #

      Hi Sunniva, I agree that saffron is very expensive but it is really essential in these buns. If you do want to try a turmeric version I would recommend also adding cinnamon and cardamom to give it some more flavor.
      Good luck and please let us know how they turn out!
      /David

  21. Posted 11 Dec ’12 at 21:29 | #

    Such a beautiful video and recipe. Thanks so much for taking the time to make both! The video is inspiring. Thinking I need to make these soon!

  22. Posted 11 Dec ’12 at 21:38 | #

    I love love LOVE this video. It is beautiful, poetic and totally delicious. You really made me want to make these lovely buns… and to see the video again, cause it’s so good :)

  23. Posted 11 Dec ’12 at 21:48 | #

    I’m such a sucker for beautiful food videos and this one is stunning.

  24. Alexandra
    Posted 11 Dec ’12 at 22:15 | #

    I love this! So so cozy and Elsa is the big star! I will defintely make this for Christmas morning this year. Thank you for being ever-inspiring! xoxo

  25. Philippine
    Posted 11 Dec ’12 at 22:24 | #

    Watching this beautiful shot video gave me a warm, glowing feeling inside. It gives the right visual personal story touch especially with the touching cute little actress! I could almost taste the buns. I will definitely make them on my sons birthday party December 20 with all his little friends. Love Philippine

  26. Posted 11 Dec ’12 at 22:31 | #

    Elsa is lovely! I love your healthy take on this traditional recipe, and I love the fact that you knead it by hand –I am so intimidated by yeasted doughs as i don’t have a mixer…Now I am really temped to make them! I have a small amount of saffron threads to use instead of the powder –what ratio would you suggest? Thanks for the nice video and the warm atmosphere.

  27. Posted 11 Dec ’12 at 22:53 | #

    Crazy beautiful food, family, and video! Love what you guys do.

  28. Posted 11 Dec ’12 at 23:15 | #

    Love the video! I feel that i know you guys better :) I thought the buns were vegan… maybe I’ll try for some substitutions and see how it goes. Happy holidays to you too!!

    • Posted 15 Dec ’12 at 19:34 | #

      Hi Kaluz!
      “During the weekend we have also been experimenting with a vegan version, and it came out really delicious too. Just replace the butter with coconut oil and turkish yogurt with soy yogurt. Add a little more almond butter for extra yum.”

      Happy baking
      /Luise

  29. Caroline
    Posted 11 Dec ’12 at 23:25 | #

    Love the video! Pleaaaase do it again! I think you spoil your readers too much! We will always want more here! And now that you started the video thing…. Elsa is so cute!!

  30. Posted 11 Dec ’12 at 23:25 | #

    These look fantastic, what a great colour from the saffron, and I bet the smell when they were baking was off the chain.

  31. Posted 11 Dec ’12 at 23:30 | #

    ooops! I just read about the vegan substitutions… I’ll definitely try that for my friend :)

  32. Posted 11 Dec ’12 at 23:32 | #

    Spectacular video! Well done!

  33. Posted 12 Dec ’12 at 00:06 | #

    I love it! So nice to get a real life feeling if your cooking. Yes please more…

  34. Liz
    Posted 12 Dec ’12 at 01:31 | #

    What a gorgeous video. You guys are so very clever :)

  35. Dee Dee
    Posted 12 Dec ’12 at 04:18 | #

    Enjoyed the video and the buns look fabulous. Our family will definitely give them a try this season.

    Merry Christmas!

  36. Posted 12 Dec ’12 at 06:37 | #

    The video was amazing! It was pro, it was cosy, it made me feel wanna jump in the kitchen to roll these babies (against the fact that I’m gluten-free). Please bring us some more vids!

  37. Posted 12 Dec ’12 at 07:11 | #

    i love this warm feeling seeing the film. its if i could smell the saffron. thank you and have a warm lucia day!

  38. Posted 12 Dec ’12 at 09:26 | #

    OMG, it´s amaizing! So sweet…
    Kisses from Spain
    SaraLu

  39. gmlmadrid
    Posted 12 Dec ’12 at 09:33 | #

    Is there any way these could be made gluten free? Any suggestions?
    They looks so nice.
    By the way congratulations, your site is beautiful and the recipes always turn out right. I get a lot of praise thanks to you!

    • Jo
      Posted 12 Dec ’12 at 19:35 | #

      Wonderful. such a great video.
      I’m also looking for a gluten free (and vegan) version of these. i don’t think anyone uses yeast with GF flours…does anyone know? thanks.

    • Posted 15 Dec ’12 at 19:39 | #

      Hi,
      I think you get the best result by choosing a gluten free flour mixture, they tend to rise better than only one GF flour substitute.
      Let me know how it turns out!

      -and for the vegan version: “During the weekend we have also been experimenting with a vegan version, and it came out really delicious too. Just replace the butter with coconut oil and turkish yogurt with soy yogurt. Add a little more almond butter for extra yum.”

      Happy baking
      Luise

  40. Deniz
    Posted 12 Dec ’12 at 12:09 | #

    Beautiful Video!
    Great Song choice!

  41. Posted 12 Dec ’12 at 12:54 | #

    Love the vid! xx

  42. Sini
    Posted 12 Dec ’12 at 14:28 | #

    Wow! The video is amazing. More, please! Lucia saffron buns are a real christmas treat. I love them.

  43. Posted 12 Dec ’12 at 14:54 | #

    Ah, these bring back so many memories! I used to make them for my students when I taught 2nd grade and we visited holiday traditions around the world. (I’m Swedish) They’re beautiful!

  44. Posted 12 Dec ’12 at 17:37 | #

    Beautiful! And Elsa is so unbelievably precious, good job guys ;)

  45. Sara
    Posted 12 Dec ’12 at 19:03 | #

    Digging the video! Although I won’t be able to enjoy these buns myself (lactose intolerant) I can’t wait to bake & share them with friends and family for a holiday treat. Much love, you guys are awesome!

    • Posted 15 Dec ’12 at 19:41 | #

      Thanks!

      -for a vegan alternative: “During the weekend we have also been experimenting with a vegan version, and it came out really delicious too. Just replace the butter with coconut oil and turkish yogurt with soy yogurt. Add a little more almond butter for extra yum.”

  46. Posted 12 Dec ’12 at 20:36 | #

    hello!
    Greetings from a Swede in oz. Here’s one for you, I’ll be making lussekatter today with my 22 month old daughter and both her and my 4 month old cannot have soy either! So I will be experimenting with a vegan and soy free version. will let you know how I go!
    warm regards,
    Sophie

  47. Posted 12 Dec ’12 at 20:54 | #

    Tack så mycket! Beautiful video, beautiful Elsa. And perfect timing for me because today my little niece is coming over to make Lucia Buns together for the first time ~~ I’ll show her your video and we’ll use your recipe. Trevlig Lucia!

  48. Posted 12 Dec ’12 at 21:55 | #

    hej david, luise, och elsa! how funny, i made lussekatter last night and after tasting mine, i thought they were of course delicious, but much too … rich tasting, if that’s the right way to describe it. then i thought to myself, “i wish there was a lussekatter recipe on gks!” it’s like you read my mind! these lussekatter are now number one on my to-make list. tusen tack!

  49. Posted 13 Dec ’12 at 08:49 | #

    Absolutely love this!!! A friend of mine just brought over some ‘Santa Lucia Boller” for a Christmas party…they are so unique… What a beautiful video/photography accompaniment! Looked like the perfect Weekend Baking event :)

  50. Posted 13 Dec ’12 at 13:20 | #

    Hi, many thanks for this very rich post. It reminds me that I one day had those buns in Norway… Now I know how to manage them. Thank you so much !

  51. Manu
    Posted 13 Dec ’12 at 21:15 | #

    Hi, I am following your blog since I found it last year. I am one of the silent readers but I liked your video so much, I have to comment :)
    What a beautiful and wonderful video. It is so great to see you “live”, Luise, you have such a beautiful natural smile and Elsa is sooo sweet. Maybe there will be a next video and we will also see David?
    Unfortunately my English is so bad I can´t express my joy.
    I´m looking forward buying your book, so please go on publishing :)

    Best wishes from Germany
    Manu

    • Posted 15 Dec ’12 at 19:46 | #

      Manu!! We love when the silent readers write a comment, thanks a lot!
      Sure, David will be ‘live’ in the next video ;-)
      Btw; your english is just perfect!

      All the best
      Luise

  52. Dmitri
    Posted 13 Dec ’12 at 23:32 | #

    Åh, nom nom nom! Fantastiskt underbar film med, man vill bara springa till köket och börja baka.

  53. Camille
    Posted 14 Dec ’12 at 11:04 | #

    Those buns look wonderful! I really want to try this recipe out, but I’m gluten-intolerant. Do you have any recommendations as to what gluten-free flour I can use to replace the spelt?

    • Posted 15 Dec ’12 at 19:48 | #

      Thanks Camille!
      I would go for a gluten free flour mixture, they tend to rise better than just one gluten free flour. Let me know how it turns out!
      Happy baking
      Luise

  54. Rosalie
    Posted 14 Dec ’12 at 21:09 | #

    Love the video en the buns! The family feeling and love get’s right through the hart. I’m really looking forward to see your next video.
    Warm greetings,

    Rosalie

  55. TanteMele
    Posted 14 Dec ’12 at 22:40 | #

    We made them yesterday for celebrating Santa Lucia. We used soy yogurt as we had to make them casein-free. And we used half the saffron, but it was for sure more than enough (I powdered the threads which maybe has a more intense flavor than the powder bought as such). They were just great and a lot of fun to shape. Thanks for the recipe

  56. Posted 15 Dec ’12 at 06:33 | #

    they remind me of seahorses! island saffron seahorses… hmm, maybe that’s a bit bizarre…

    well before i made it weird, they looked totally delicious. :-)

  57. elaine glynn
    Posted 15 Dec ’12 at 09:36 | #

    Beautiful video please please do more. Elsa is a star so cute x

  58. Konni
    Posted 16 Dec ’12 at 13:53 | #

    Hi there,
    the recipe sounds lovely.
    My only problem is I don’t know what saffron powder is. I could only find saffron threads. A whole package of saffron threads, as I can get it in the supermarket, weighs 0,12g. Do you know how many threads are equivalent to the 1g of the powder?

    Kind regards from Vienna

  59. Posted 16 Dec ’12 at 17:49 | #

    Just a lovely video. It really created a wonderful ambiance and put me in the mood for Christmas baking in a gently nostalgic way. Thankyou – and I hope there are more to come!

  60. josie
    Posted 17 Dec ’12 at 22:40 | #

    Hello! Lovely recipe & video – thank you so much. Quick question: will the buns be less moist/fluffy if the almond butter is left out? I know it is marked as optional but I’m wondering if it brings anything to the recipe beyond flavouring… should I try and substitute something?
    God jul! :)

    • Posted 19 Dec ’12 at 00:20 | #

      Hi Josie,
      You can skip it and still get a nice fluffy texture. If you bake the vegan version I would defectively add almond butter.
      God jul!
      /Luise

  61. sophie
    Posted 18 Dec ’12 at 11:58 | #

    I loved these buns, they turned out so pretty and tasty. i have never heard of a saffron bun and i have never even used saffron or made bread before. i am going to cook them for all my family for our christmas lunch in Australia. thanks for the recipe!

    • Posted 19 Dec ’12 at 00:22 | #

      Hi Sophie,
      Thanks for your comment! Glad you liked the buns.
      Merry Christmas!

  62. Posted 18 Dec ’12 at 19:01 | #

    This video was absolutely incredible! The attention to detail was captivating. Lovely photos and recipe as well!

  63. Posted 19 Dec ’12 at 08:16 | #

    Love it! More videos!

  64. Posted 19 Dec ’12 at 15:57 | #

    Interesting. I haven’t heard of Saffron Buns before. Any other replacement for the raisins?

  65. Christine
    Posted 20 Dec ’12 at 03:11 | #

    Luise and David, I loved your video! I think it’s lovely to see some faces behind the stories. I am gluten free too, and I hope to get a chance to experiment with these over the weekend. I will add a little note about which flour combination I use if I’m successful!

  66. Posted 23 Dec ’12 at 12:00 | #

    Starting to bake them now!!!

    Will let you know how it goes! sooooo curious!!

    Merry Christmas!!!
    x

  67. Posted 30 Dec ’12 at 16:22 | #

    Oh, I love it. It tastes so good and the video is so beautyfull.
    Check out my Lucia Saffron Buns…

    http://missrouge-beauty.blogspot.de/2012/12/schwedisches-safrangeback_23.html

    Thank you guys,
    Mira

  68. Posted 3 Jan ’13 at 10:27 | #

    Wonderful video! Please make more of them- though I love your images, but through video you can perceive so much more. And I love the smiles in video :)

    Thank you,
    Lina

  69. Posted 4 Jan ’13 at 17:09 | #

    I prepared at home on Christmas morning, everyone was happy! Thank you .

  70. Nina
    Posted 6 Jan ’13 at 20:37 | #

    Just to report back: I made them today but substituted with cinnamon instead of saffron and, accordingly, formed them into little rolls (I added a thin layer of cane sugar, cinnamon and cardamom). Turned out delicious! Thanks a lot for this healthy recipe!

  71. Posted 10 Jan ’13 at 13:05 | #

    These look absolutely beautiful and I loved the video. Thank you!

  72. isavoyage
    Posted 10 Jan ’13 at 19:01 | #

    I just discovered your blog, it’s great! We had these buns for breakfast and we really enjoyed them with salted butter, thanks for the recipe!
    I like the video too, and it’s helpful to see how you knead the dough.
    I just had a problem with the texture of the dough, i had to add a lot of extra flour. I wonder what i did wrong…

  73. Posted 11 Jan ’13 at 02:20 | #

    My nephews enjoyed this a lot. Wonderful images and great video. Another easy and yummy meal. Wonderful recipe.

  74. Elizabeth
    Posted 17 Jan ’13 at 21:33 | #

    Just love the video, so beautiful! Would almond or coconut yogurt work in place of soy or is the protein in the soy yogurt essential for this recipe? I’m thinking if it’s just for moisture the alternatives would work. What do you think?

    Thank you!

  75. Elizabeth
    Posted 17 Jan ’13 at 21:36 | #

    I guess the same question for the soymilk- do you need the protein or could you use Almond milk in its place?

    • Posted 7 Feb ’13 at 22:41 | #

      Hi Elisabeth, we haven’t tried it with almond milk or yogurt, but I imagine that it would work just fine.
      Please let us know the result if you try it!
      /David

  76. Elizabeth MacKie
    Posted 26 Jan ’13 at 19:40 | #

    These are actually called Lussekatter not Lussebullar in Sweden.

    • Posted 7 Feb ’13 at 22:46 | #

      Well I suppose that depends on which part of Sweden you are from. In our family we have always called them Lussebullar ;)
      /David

  77. Posted 31 Jan ’13 at 14:13 | #

    Such a beautiful video, your daughter is gorgeous and these
    buns look delicious! Thank you :) Francesca xx

  78. janeto
    Posted 7 Feb ’13 at 17:14 | #

    We’re new to your blog and have tried a couple of recipes. I note above that you use soy, soy is genetically modified and in fact, poison due to how it’s developed. PLEASE read up on it and other GMO’s since you’re trying to post healthy recipes!

  79. Posted 7 Feb ’13 at 22:39 | #

    Dear Janeto, we have also read that 90-95% of the soy beans produced in the US are genetically modified. Therefore we only use the brands of soymilk which are free from GMO’s. Some examples of non GMO soy milk-brands in the US are Eden, Wildwood and Silk.
    /David

    • janeto
      Posted 19 Feb ’13 at 15:11 | #

      Thank you for clarifying non-gmo soy. Perhaps you could incorporate this into your recipes somehow?? I must admit that I have developed a deep revulsion for GMO’s as I have a sick child and have spents 100′s of hours researching possible causes of her illness. I’ve learned things I wish I hadn’t learned in the vein of ignorance is bliss. If I see a recipe that contains one of the big 6, I immediately ignore it. If I see products that don’t designate non-gmo or are not certified non-gmo, I immediately put it back on a shelf. The more this is brought to the attention of consumers, the better for us all, in the long run. Again, thanks.

  80. Posted 12 Feb ’13 at 15:31 | #

    Sankta Lucia is only a distant memory now, but I thought I should let you know how they turned out! Lussekatter are actually my absolute favorite sweet bread. I love them so much I sometimes make them when I am not suppose to (like now!), much to the disapproval of my Swedish in-laws.
    I have been looking for the perfect vegan recipe on many Swedish vegan blogs, but I have to say they always came out very dry. Yours were perfect. Really! The best lussekatter I have ever tried, vegan or not! I think the almond butter and the yogurt really did the trick. I tried mine with almond milk and “normal” wheat flour (I was afraid the texture would be too heavy for my taste have I used spelt). Next time, I’ll mix both flour to find out and I’ll try a sourdough version…
    I have been reading your blog for a very long time, but I think it’s the first time I leave a comment. I’d like to say thank you for all the stories and recipes :)

  81. Posted 27 Feb ’13 at 20:44 | #

    your lil one is so beautiful and i love that you are cooking together! your video is an inspiration and i cannot wait to try to make these!

  82. Posted 7 Mar ’13 at 11:13 | #

    ME encanta!!!!!!!!!!!!!

  83. Emanuela
    Posted 18 Jul ’13 at 15:19 | #

    Done, added some sugar too 3 spoons , as we are sweet:))
    Taste is very unique
    Hugs
    Ema

  84. Posted 9 Oct ’13 at 15:53 | #

    Cool! Really love the video :)

  85. Dana
    Posted 29 Oct ’13 at 12:18 | #

    Hi i loved the recipe for the buns, they looks so Delicious!
    I wanted to ask if I could replace soy milk with almond milk?
    Love to you and your beautiful family :)

  86. Mateja
    Posted 18 Dec ’13 at 08:54 | #

    Perfect! Do it again and again!!!

  87. Posted 22 Dec ’13 at 15:51 | #

    Hello you three,
    I would love to make these for christmas this year. They look so good.

    My question: Is it really 1 gramm of saffron? the sachets I can buy here are only 0,1g and 3 Euros. So this would be an expensive bun with 1 gramm ;)
    Would be great to hear from you.
    Merry merry christmas and a wonderful start for 2014.
    Anu.

    • Posted 22 Dec ’13 at 18:20 | #

      Hi Anu! Well, yes the amount is right. But in Sweden you buy them in sachets of 0,5g and each sachet is about 3 Euro. Perhaps your saffron are more concentrated somehow? Anyway, I wouldn’t recommend you to pay 30 Euro for the saffron. Instead you could try to cut down on the saffron (perhaps only two or three 0.1g sachets) and add a little extra cinnamon. And perhaps a dash of turmeric for some extra color?
      Good luck and thanks for letting us know.

      • Posted 22 Dec ’13 at 21:24 | #

        Great! Thank you so much for your quick reply.
        I will try that.
        Have a wonderful Xmas!
        Regards from Cologne.
        Anu

  88. Brittany
    Posted 17 Mar ’14 at 05:47 | #

    I am waiting for the weather to get colder, here in Australia, to make these. They look amazing and the video is just darling. I was wondering though if I could use coconut milk instead of the soy milk?

  89. AJ
    Posted 27 Apr ’14 at 13:34 | #

    Hi, know it’s not Christmas but have just come back from Stockholm where I had some amazing saffron buns at Fabrique! So now want to make some myself. Excuse me if I’m missing something here, but have you posted vegan recipe? xx

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