I love this bread! My boss's wife, a Norwegian, bakes these every year and it's such a treat to receive them. But this year I found myself unwilling to wait a full year's cycle and made them myself.
Lusse Bread (Lusse Bröd, or Swedish Sweet Saffron & Almond Bread) is made by combining a mixture of flour, almond meal, and saffron infused milk. As you can imagine, this combination of flavors after being baked is nothing short of bread nirvana, both for the tongue and for the nose.
1. Begin by heating 1/2 cup milk (or soy milk, which is what I used) and a few strands of saffron. When the milk begins to boil, turn off heat and allow to infuse for 15 mins.
2. Meanwhile, combine 1/2 cup almond meal, 3 1/2 cups flour, 6 tsp sugar, 1/2 tsp salt in a mixing bowl.
3. Mix 1/2 cup warm water and 25g fresh yeast until a froth forms. Add to flour mixture and mix. Finally, add 50g softened butter (about 1/3 stick butter) until dough is elastic. Set aside for 1 hour to rise.
4. Cut dough into 12 parts and roll with hands into long ropes. Form curly shape on either end and place on oiled baking pan. Allow to rise for 30 mins.
5. Combine egg white and 1 tsp water. Baste the bread pieces and sprinkle a little sugar on top.
5. Preheat oven to 400 and bake for 15 mins or until golden. Convection oven time will be about 10 mins.
Comments
i am so making this. thanks for the recipe.
Posted by: bee | October 14, 2007 10:08 PM
This looks really tasty! And pretty easy to make, thanks for the recipe.
Posted by: Kaykat | October 15, 2007 12:22 AM
hey thanx 4 the gr8 recipe. will try it soon.
Posted by: swaroopa | October 15, 2007 04:21 AM
You might want to put a raisin in the center of each swirl. And you should eat them in December, damn you! ;-)
Posted by: The big H | October 15, 2007 04:47 AM
The bread looks lovely...I'd love to try it.
Posted by: sunita | October 15, 2007 06:11 AM
Wow they are looking really delicious.
Why don't u send it to the World bread day event.
I think todays is the last day i am not sure
Posted by: Happy Cook | October 15, 2007 07:51 AM
Forgot to say why don't you send it to sunita for think spice event. As the spice is saffron this month
Posted by: Happy Cook | October 15, 2007 07:52 AM
Hey you totally got the recipe right. I live in southern Sweden and can smell these yummies every day on my way to work... Luvly, grrrr ;-)
Posted by: Zlamushka | October 15, 2007 11:34 AM
Good looking bread, I can bet it smelled heaven when you were baking it!!! Love the looks of it. Am surely going to be baking this, & I think I will make this my first bread.
Posted by: Shella | October 19, 2007 01:30 AM
Hello;
I am desperate to try this;
what type of yeast do you use in this recipe?
Posted by: margaret | October 31, 2007 12:34 PM
I used dry yeast. Good luck!
Posted by: Evil Jungle Prince | November 1, 2007 05:40 AM
Question: what's almond meal and where can I find it? Looks and sounds delish! I want to try to make these for my Sunday brunch!
Posted by: ivy | November 7, 2007 11:59 AM
Hi,
Looking for a saffron batter for lussekatt I found this. We, in Sweden use more saffran and raisins instead of almond powder. This is different from ours and therefore I want to try this.
Thanks.
Different varieties makes the world so beautiful!
Meraya
Posted by: Meraya | November 18, 2007 11:42 PM
Bread. Any chance someone has baked a Greek Christopsomo? Would like try one this season coming and am looking for tips.
Posted by: Apicius | November 20, 2007 08:40 PM