Ingredients
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Prep Ahead:
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½ tsp saffron threads
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2 Tbsp Milk
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½ c raisins
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For the Dough:
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1 ½ c Milkwarmed to 80F
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2¼ tsp active dry yeast
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¾ c Sugar
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6 Tbsp unsalted buttermelted and cooled
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1 egglightly beaten
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½ tsp salt Salt
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6 -6 ½ c unbleached all purpose flour
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For the Egg Wash:
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1 egg
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2 Tbsp Water
Directions
Light and fluffy Lussekatter are a fun to make treat for St. Lucia’s Day and beyond. Celebrate the Christmas season with these Swedish Saffron Buns!
How to Make Lussekatter:
For best results, make your saffron milk and start soaking your raisins 1 hour before you would like to start your bread.
- Place the saffron threads in a small bowl and carefully grind them into a fine powder using the back of a spoon, or use a pestle and mortar.
- Add 2 tbsp of milk and set the mixture aside for an hour or two, stirring occasionally, to let the saffron dye the milk.
- Place the raisins in a small bowl and cover with warm water. Set them aside to plump.
How to Make the Dough:
- Place the warmed milk in a large mixing bowl.
- Mix in a few tbsp of the sugar.
- Sprinkle the yeast over the top of the milk and let it stand until the yeast has softened and begins to foam, 5-10 min.
- Mix in the remaining sugar, melted and cooled butter, beaten egg, and prepared saffron milk.
- Add the salt and flour, 1 cup at a time, mixing after each addition.
- Add just enough flour so that the dough comes together to a knead-able consistency.
- Turn the dough out onto a lightly floured countertop and knead for 5-6 minutes, adding more flour as needed to keep the dough from sticking to your hands.
- Once the dough is smooth and soft, shape it into a ball and place it into a clean, greased bowl.
- Cover the bowl with a damp tea towel and let the dough rise in a warm, draft free place for 60-90 min, until doubled.
- Once risen, turn the dough out on the counter and knead it a few times.
- Divide the dough into 24, roughly even, pieces.
- Roll each piece into a ball.
- Then, roll each ball into a 6 inch snake.
- Finally, roll each snake longer, to about 13-14 inches. This dough has a tendency to spring back on you, which is why we roll it out in stages. Giving it time to relax will make it easier to get your long snake.
- For each snake, spiral the ends in opposite directions to form a scrolled “S”. Place the scrolled “S” onto a baking sheet that has been lined with parchment paper.
- Drain your raisins and place them on a paper towel to dry. (Pat them dry if necessary.) Put one raisin in the middle of each spiral.
- Continue with the remaining dough.
- Beat together the egg and water for your egg wash. Brush the mixture on the buns.
- Let the buns rise in a warm, draft free place for 20-30 minutes, or until the buns are puffy and have nearly doubled in size.
- Near the end of this last rising time, preheat your oven to 425° F.
- Bake the buns for 8-10 min minutes, until golden.
- Remove the buns from the oven and let them cool on a wire rack for 5 minutes before enjoying them warm! These rolls are best if eaten within 2-3 days.
