The baking result: Saffron Buns
I made three different kinds of lussebullar. Two of them with fillings, one with orange zest and almond paste and the other with almond paste, raisins and cinnamon. And the rest of the dough I used to make the regular traditional lussebullar. They came out fluffy and lovely, so I’m pleased with the result. And the place smells lovely now!
What bake goods are staples for you at Christmas?