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Lussekatter Swedish Saffron & Raisin Saffron Buns Recipe

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★★★★★

4.8 from 149 reviews

Lussekatter are traditional Swedish saffron buns, soft and slightly sweet, perfect for festive occasions like St. Lucia’s Day. These golden buns are shaped into distinctive ‘S’ figures, studded with raisins, and have a fragrant saffron flavor that makes them uniquely delicious.

Ingredients

Scale

Liquid Ingredients

  • 2/3 cup warm milk (divided into two 1/3 cups)
  • 50 grams unsalted butter, melted (about 5 tbsp)
  • 1 large egg yolk
  • 2 tbsp milk (for brushing buns)

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup sugar (heaping)
  • 1 & 1/2 tsp active dry yeast
  • 1/8 to 1/4 tsp saffron threads

Other

  • 24 pieces raisins

Instructions

  1. Prepare saffron milk: Combine 1/3 cup warm milk with saffron threads in a small bowl. Set aside to let the saffron infuse and release its color and aroma.
  2. Activate yeast: In another small bowl, mix 1/3 cup warm milk with the active dry yeast. Let it sit until foamy, about 5 to 10 minutes, indicating the yeast is active.
  3. Mix dry ingredients: Sift together the flour and salt in a medium-sized bowl to ensure even distribution.
  4. Combine wet ingredients: In a separate larger bowl, mix the sugar and melted butter until well blended.
  5. Add egg yolk and liquids: To the sugar and butter mixture, add the egg yolk, the saffron-infused milk, and the yeast mixture. Stir to combine all wet ingredients evenly.
  6. Make the dough: Gradually add the sifted flour and salt mixture to the wet ingredients, stirring continuously until a sticky dough forms.
  7. Knead the dough: Transfer the dough to a lightly floured surface and knead it until smooth and elastic, about 8 to 10 minutes.
  8. First rise: Place the dough in an oiled bowl, cover with a clean kitchen towel, and set aside in a warm place until it doubles in size, approximately 1 to 1.5 hours.
  9. Divide dough: Punch down the risen dough and divide it into 12 equal portions.
  10. Shape buns: Roll each portion into a thin log, roughly 40 to 45 cm long. Roll the ends inward from opposite directions to form an ‘S’ shape.
  11. Add raisins: Place a raisin at the middle of each rolled end of every bun.
  12. Second rise: Arrange the shaped buns on a baking tray lined with parchment paper, spacing them to allow for expansion. Cover with a kitchen cloth and let them rise until slightly puffy, about 30 to 60 minutes.
  13. Preheat oven: While buns rise, preheat the oven to 200°C (375°F).
  14. Brush buns: Lightly brush the tops of the buns with 2 tablespoons of milk to help them brown nicely.
  15. Bake: Bake the buns on the middle rack of the oven for 10 to 12 minutes or until the tops are slightly golden.
  16. Cool and serve: Remove from oven and transfer to a cooling rack briefly. Serve the lussekatter warm for the best flavor and texture.

Notes

  • Saffron is a key ingredient that gives lussekatter their distinctive flavor and golden color; use high-quality saffron threads for best results.
  • Kneading the dough well is essential to develop gluten, giving the buns a soft and fluffy texture.
  • You can substitute raisins with currants or leave them out if preferred, though raisins are traditional.
  • These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
  • If you want a shiny finish, you can brush the buns with an egg wash instead of milk before baking.

Keywords: Lussekatter, Swedish saffron buns, saffron bread, St Lucia buns, holiday baking, sweet bread, traditional Swedish recipe

Find it online: https://cookcrisis.com/lussekatter-swedish-saffron-and-raisin-saffron-buns-recipe/