Lussekatter (Swedish Saffron Buns)
Create a festive atmosphere during the Christmas season by making the light and fluffy Lussekatter, a delightful treat perfect for St. Lucia's Day.
Ingredients
To prepare ahead:
- ½ tsp saffron threads
- 2 tbsp milk warmed to 80° F
- ½ cup raisins
For the dough:
- 1 ½ cup milk
- 2 ¼ tsp active dry yeast
- ¾ cup sugar
- 6 tbsp unsalted butter melted and cooled
- 1 egg lightly beaten
- ½ tsp salt
- 6 - 6 ½ cups all purpose flour unbleached
For the egg wash:
- 1 egg
- water
Instructions
How to Make Lussekatter:
- We'll begin by preparing some of our ingredients about 1 - 1 ½ hours ahead of making the dough.
- Place the raisins in a bowl and top with warm water and leave to rehydrate.
- Grind the saffron threads either in a bowl or by using a mortar and pestle. Put the ground saffron in a small bowl and add 2 tablespoons of milk on top. Leave the milk to infuse with color from the saffron until it's time to make the dough.
How to Make the Dough:
- Warm the milk in a saucepan (careful it's not too hot!) and add it to a mixing bowl along with a couple of tablespoons of the sugar and 2 ¼ tablespoons of active dry yeast.
- Stir together until everything has fully dissolved and leave to proof for 5 -10 minutes until bubbles start to form on the surface.
- Meanwhile, in a separate bowl combine the melted butter, egg, sugar and saffron milk. Add a pinch of salt for flavor and start gradually incorporating the flour 1 cup at a time, incorporating well between additions.
- Knead the resulting dough onto a lightly floured surface for about 5 minutes, adjusting the consistency with more flour if necessary until you get a smooth and elastic dough that doesn't stick to the hands.
- Place the dough into a clean and lightly greased bowl, cover with a damp kitchen cloth or plastic wrap to keep the dough moist and let it double in size in a warm spot in the kitchen for 1 - 1 ½ hours.
- After doubling, knead the dough for a minute to deflate and take out handfuls of dough at a time. Roll between your hands to shape into a ball.
- Roll out your dough ball onto a floured surface into 12-inch (30 cm) long ropes, about the width of a finger.
- Coil each end of the rope in a spiral (each going in the opposite direction from the other to form the traditional "scrolled" S-shaped Lussekatter.
- Place the finished buns on a tray lined with parchment paper. Repeat the process until you use up all the dough.
- Drain the raisins and dry them on a piece of kitchen paper. Add one in the middle of each spiral of the bun.
- Cover the buns in a damp tea towel and place them in a warm and draft-free place to rise for about 30 minutes.
- When it's almost time to bake them, preheat your oven to 425° F/ 220° C.
- Beat the egg set aside for the egg wash, adding a few drops of water to loosen it a little and brush the mixture on the buns.
- Place in the oven and bake the buns for 8-10 min minutes, until beautifully golden-brown.
- Take out of the oven and place on a wire rack to cool a little before eating. Enjoy warm or cold, preferably within 3 days of making them!
Notes
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