WILD MEALS: Autumn Saffron buns on a Trangia

It’s that in between season. A li’l past beautiful autumn days, a li’l too early for snow. A perfect time to make something yummie the reason for getting out!
You can actually bake pretty much any yeast dough in a pan on the Trangia or on the fire. Just make it small and pretty flat, dry pan, low heat and keep flipping it over.
This particular treat of the season is a “*Lussekatt*”. It’s a wonderfully sweet pastry bursting with saffron flavour. They’re baked all over Sweden in the beginning of December with the culmination on Dec 13th when “Lucia” is celebrated.
Tip!! Yeast doughs can be made ahead and left in the fridge to slow rise, for a couple of days even. Take it out into warmth an hour or two before using.