Traditionally made for Luciadag, these delicious saffron buns (lussekatter) are even more adorable with dried blueberries. Audrey has taken to making them in celebration of the winter solstice. "Nu bæres lyset frem" (Now the light is carried forward) 🕯

Makes about 14 buns

• 2/3 cup (150 g) butter
• 2 cups plus 1 tablespoon plus 1 teaspoon milk
• 2/3 ounces (17 g) active dry yeast
• ¼ teaspoon (0.5 g) ground saffron or saffron threads, gently crushed
• ¾ cup (150 g) granulated sugar
• 1 teaspoon salt
• 2 large eggs
• 7 ½ cups (900 g) all-purpose flour, plus more if needed
• Dried Blueberries, for decoration
• Egg, for egg wash

In a medium saucepan over medium heat, melt the butter. Whisk in the milk, yeast and saffron and remove from the heat. Make sure that it's not above 130°F or you can harm the yeast. Add in the sugar and combine. Whisk in the 2 eggs and pour the mixture into a large bowl. Add in the flour and salt, and mix to form a sticky dough. Turn it out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover with a tea towel and let it rest for 45 minutes, or until doubled in size.

Divide the dough into 14 or so equal portions. Working with one piece of dough at a time, roll out into a strand, roll up one end into the middle, and roll the other end into the opposite side, forming an S-shape (see photo). You can also shape them as desired. Place the buns on two large parchment-lined baking trays. Let the buns rest, covered with a tea towel, for another 15-20 minutes, until doubled.

Preheat the oven to 400°F. Decorate the buns with dried blueberries. In a small bowl, whisk the egg for the egg wash and, using a soft-bristled brush, lightly brush the egg on top of the dough. 

Bake the buns, one tray at a time, for 10-12 minutes, until golden

Recipe adapted from North Wild Kitchen