lussebullar • GLOGG - Extract for mulled wine
Glögg offering you a product to prepare a wonderful mulled wine, which gives you a warm feeling as if you were in Scandinavia.
glogg, glögg, mulled wine, vin, vin chaud, winter drink, christmas, montreal, sweden, scandinavian drink, extract, lussebullar
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(25 buns)

  • 1 g (1/28 oz) saffron threads
  • 50 g (2 oz) yeast
  • 200 g (7 oz) sugar
  • 300 ml (1½ cup) milk
  • 1 egg
  • 150–200 g (5–7 oz) butter
  • 1 tsp salt
  • 750 g (26 oz) flour




  • 100 g (3½ oz) raisins
  • 1 egg
  • 2 tbs water


To make ‘Lucia cats’ (lussebullar), grind the saffron along with a cube of sugar, using a mortar or just a spoon. Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour on the milk.


Add the rest of the ingredients, except the raisins, and knead the dough in a dough mixer for 10 minutes. Cover the dough and let it rise for 30 minutes at room temperature.


Divide the dough into 25 pieces and roll the buns in an oblong shape, about 10 cm (4 in) long. Cover them and let rest for 10 minutes, then roll them twice as long and twist the ends of each bun in opposite directions to form a sort of figure 8. Put one raisin in the middle of each half figure 8.


Place on a greased baking sheet and let rise under a towel for about 90 minutes, or until the buns have doubled in size. Bake in the oven (220°C/425°F) for 5 minutes. Beat together the egg and water, brush the mixture on the buns. Allow to cool on the baking sheet.

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