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Swedish saffron buns leftover recipes (Lussekatt or Lussebulle)

Saffron buns taste their best when it's freshly baked. That's why we've come up with four recipes that make it possible to enjoy the saffron buns even though they're a few days old.


Try and enjoy the baking traditions of the season!


  1. Pancakes




Ingredients:


  • Egg

  • Milk

  • Saffron bun

Do this:


  • Mix dry saffron buns into fine flour in a food processor

  • Mix up a pancake batter and replace wheat flour with saffron bun flour.

  • Leave out salt and sugar in the batter as these are the flavors the saffron bun adds to the batter.

2. Saffron bun with Tosca





Ingredients:


  • 100g butter

  • 1 dl caster sugar

  • 2 tbsp wheat flour

  • 2 tbsp milk

  • 100 scalded flaked almonds

Do this:


  • Mix all ingredients in a pan or saucepan

  • Cook the Tosca cover until the almonds have browned

  • Put together yesterday's fluff cats in a form

  • Pour the Tosca sauce over the luscious cats

  • Allow to cool and serve the saffron bun


3. French toast with saffron buns





Ingredients:


  • Saffron bun pancake batter

  • Saffron buns

  • Cinnamon

  • Sugar

Do this:


  • Divide the saffron buns into four parts

  • Dip each piece into the pancake batter

  • Fry in butter on medium heat

  • Sprinkle on a little cinnamon and sugar to taste

  • Serve with orange mousse, vanilla ice cream, or as is!

4. Advent Mellis with custard crust





Ingredients:


  • Saffron buns

  • Cottage cheese

  • Clementine

  • Cinnamon

Do this:


  • Divide the leftover bun into smaller pieces. Dry on a tray at room temperature or in the oven at 100°C for 10 min. Buns crusts work well to a lot. If you cut the bun lengthwise, you can serve them as regular crusts with cinnamon-flavored cream cheese and raspberry jam from the summer pantry.

5. Simple orange mousse with Saffron buns croutons, citrus marinated raisins, and black pepper





Ingredients:


  • 3 dl cream

  • 2 egg yolks

  • 1,5 dl florsocker

  • 1 fluffy cat

  • 1 dl Russian

  • 1 lime

  • 1 clementine

  • 1 orange

Do this: Mousse:

  • Whip the cream until fluffy

  • Beat egg yolks and icing sugar lightly

  • Wash an orange and tear the peel from half the fruit

  • Fold some of the creams into the egg beater, and continue like this until everything is assembled

Saffron buns croutons:

  • Thinly slice the catfish. With a knife or with a cutting machine. Works well with semi-frozen buns.

  • Bake in the oven at 120°C for approx. 10 min (depending on the oven) Turn down the fan if you have the opportunity, otherwise place a tray on the croutons.

Marinated Raisins:

  • Place organic raisins in a bowl, and squeeze over 1/3 lime and 2/3 clementine juice. Let stand for at least 1 hour.

Served with orange fillets and a few shakes with the black pepper mill!




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