Swedish Saffron Buns (Lussekatter)
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!
- 2/3 cup milk, warm (divided into two 1/3 cups)
- 1/8 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
Making the dough:
Combine 1/3 cup warm milk and saffron. Set aside.
Combine 1/3 cup warm milk and active dry yeast. Set aside until foamy.
On a separate bowl, sift and combine flour and salt.
On a medium to a large mixing 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 dough until smooth.
Place dough into an oiled bowl and cover with a clean kitchen towel
Once the dough's size has doubled (takes typically at least an hour and a half), remove it from the bowl and divide it into 12 equal portions.
To create a bun, roll a portion into a thin log (like a long cigar), 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 each bun on a baking tray lined with a baking sheet. Keep some space in between buns.
Cover with a clean kitchen cloth and set aside until buns are slightly puffy. It usually takes 30 to 60 minutes.
Preheat 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 from the oven and serve the lussekatter immediately.
You can use saffron threads or saffron powder.
If you don't have a stand-mixer, manual kneading of the dough is ok.
Since it's not a sticky dough, there is no need for you to use extra flour when rolling to prepare the buns.
Make sure you don't roll the buns too tight. They're not like cinnamon buns, and they should not rise too high once baked.
Unlike Swedish cinnamon buns, you do not need to spray water (for extra steam) in the oven when you are using all-purpose flour when making lussekatter.
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