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An overhead shot of a bunch of lussekatter on top of a baking sheet, served with a cup of coffee, dust of flour and some raisins are scattered on the side.
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5 from 3 votes

Lussekatter Recipe (St. Lucia Buns)

Swedish Saffron Buns, also called St Lucia Buns or Lussekatter, are sweet buns that are great for snacks, dessert, or breakfast. Try making them at home!
Prep Time45 minutes
Cook Time15 minutes
Resting Time2 hours
Total Time3 hours
Course: Bread
Cuisine: Swedish
Servings: 12
Calories: 152kcal
Author: Neriz

Equipment

Ingredients

  • 2/3 cup milk, warm (divided into two 1/3 cups)
  • 1/8 to 1/4 tsp saffron
  • 1 & 1/2 tsp active dry yeast
  • 2 cups flour
  • 1/4 tsp salt
  • 1/3 cup sugar, heaping
  • 50 grams butter, unsalted & melted (about 5 tbsp)
  • 1 large egg yolk
  • 24 pcs raisins
  • 2 tbsp milk, for brushing buns

Instructions

Making lussekatter dough:

  • Combine 1/3 cup warm milk and saffron, then set aside.
  • Combine 1/3 cup warm milk and active dry yeast; set aside until foamy.
  • Using a medium-sized bowl, sift and combine flour and salt.  
  • In a separate and larger bowl, mix sugar and melted butter.
  • Add egg yolk, saffron & milk mixture, and yeast mixture; mix to combine.
  • Add sifted flour and salt.  Mix to form a dough.
  • Knead your lussekatter dough until smooth.
  • Place dough into an oiled bowl, cover with a clean kitchen towel, and set aside until it doubles in size.

Forming & baking lussekatter:

  • Remove your lussekatter dough from the bowl and divide it into 12 equal portions.
  • Roll each portion into a thin log (like a long cigar) to create a bun, approximately 40 to 45 cm.
  • Start rolling from opposite ends and stop in the middle, forming an 'S' figure.
  • Place a raisin on each side, middle of each rolled end.
  • Place it on a baking tray lined with a baking sheet -- keep some space between lussekatter.
  • Cover with a clean kitchen cloth and set aside until the lussekatter are slightly puffy.  (It usually takes 30 to 60 minutes.)
  • Preheat the oven to 200°C (375°F).
  • Brush the buns with milk.
  • Place the baking tray in the middle of the oven for 10 to 12 minutes or until the buns' tops have turned slightly golden.
  • Remove the tray of lussekatter from the oven and serve immediately.

Notes

  • Cook's Tip:  Make sure you don't roll the buns too tightly --- St. Lucia buns should not rise too high once baked.
  • Refer to the post for more tips and suggestions.

Nutrition

Calories: 152kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 88mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg