Lussekatter (Swedish Saffron Buns)

0 0
Lussekatter (Swedish Saffron Buns)

Share it on your social network:

Or you can just copy and share this url


Prep Ahead:
½ tsp saffron threads
2 Tbsp Milk
½ c raisins
For the Dough:
1 ½ c Milk warmed to 80F
2¼ tsp active dry yeast
¾ c Sugar
6 Tbsp unsalted butter melted and cooled
1 egg lightly beaten
½ tsp salt Salt
6 -6 ½ c unbleached all purpose flour
For the Egg Wash:
1 egg
2 Tbsp Water
  • Medium


  • Prep Ahead:

  • For the Dough:

  • For the Egg Wash:



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.

  1. 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.
  2. Add 2 tbsp of milk and set the mixture aside for an hour or two, stirring occasionally, to let the saffron dye the milk.
  3. Place the raisins in a small bowl and cover with warm water. Set them aside to plump.

How to Make the Dough:

  1. Place the warmed milk in a large mixing bowl.
  2. Mix in a few tbsp of the sugar.
  3. 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.
  4. Mix in the remaining sugar, melted and cooled butter, beaten egg, and prepared saffron milk.
  5. Add the salt and flour, 1 cup at a time, mixing after each addition.
  6. Add just enough flour so that the dough comes together to a knead-able consistency.
  7. 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.
  8. Once the dough is smooth and soft, shape it into a ball and place it into a clean, greased bowl.
  9. 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.
  10. Once risen, turn the dough out on the counter and knead it a few times.
  11. Divide the dough into 24, roughly even, pieces.
  12. Roll each piece into a ball.
  13. Then, roll each ball into a 6 inch snake.
  14. 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.
  15. 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.
  16. 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.
  17. Continue with the remaining dough.
  18. Beat together the egg and water for your egg wash. Brush the mixture on the buns.
  19. 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.
  20. Near the end of this last rising time, preheat your oven to 425° F.
  21. Bake the buns for 8-10 min minutes, until golden.
  22. 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.


Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Janssons Frestelse
Risgrynsgröt (Rice Pudding)
Janssons Frestelse
Risgrynsgröt (Rice Pudding)