Lussekatter Recipe (Swedish Saffron 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!
- 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 lussekatter 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 lussekatter 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.
Forming & baking saffron buns:
To form your lussekatter, start rolling a portion of the dough into a thin log (like a long cigar) to create a bun, approximately 40 to 45 cm.
Roll 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 your lussekatter 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 lussekatter immediately.
Cook's Tip #1: You can use saffron threads or saffron powder; they're both excellent for this lussekatter recipe.
Cook's Tip #2: Manual kneading of the dough is ok if you don't have a stand mixer.
Cook's Tip #3: Since the lussekatter dough is not sticky, there is no need to use extra flour when rolling to prepare the buns.
Cook's Tip #4: Make sure you don't roll the buns too tight --- these saffron buns should not rise too high once baked.
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