Lussekatter: Swedish Saffron Buns
Lussekatter are traditional Swedish saffron buns, mildly sweet and characterized by their distinct S-shape, often adorned with raisins. They are a beloved treat for St. Lucia Day, symbolizing light during the darkest part of the year. This recipe yields soft, golden buns with a delicate saffron flavor, perfect for sharing.
Ingredients
- 1.5 teaspoon saffron threads crushed
- 0.25 cup hot milk
- 0.75 cup milk warmed to 105-115°F (40-46°C)
- 0.5 cup unsalted butter melted
- 0.5 cup granulated sugar
- 0.5 teaspoon salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 egg large beaten
- 4-4.5 cups all-purpose flour (approx.)
- 0.5 cup raisins (for decoration)
- 1 egg large for egg wash
Instructions
- Steep the crushed saffron threads in 1/4 cup hot milk for at least 15 minutes, or until the milk is bright yellow and fragrant.
- In a large bowl, combine the warmed milk, melted butter, sugar, salt, and the saffron-infused milk. Stir well.
- Sprinkle the active dry yeast over the milk mixture and let it sit for 5-10 minutes until foamy.
- Stir in the beaten egg. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. You may not need all the flour.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly sticky.
- Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 24 equal pieces. Roll each piece into a 10-12 inch rope.
- Shape each rope into an 'S' by coiling both ends towards the center. Place a raisin in the center of each coil.
- Arrange the shaped buns on baking sheets lined with parchment paper, leaving space between them. Cover and let rise for another 30-45 minutes, or until puffy.
- Preheat oven to 375°F (190°C). Beat the remaining egg with a tablespoon of water for an egg wash. Gently brush the tops of the buns with the egg wash.
- Bake for 10-14 minutes, or until golden brown. Transfer to a wire rack to cool.
Notes
For the best saffron flavor, steep the saffron threads in a tablespoon of hot milk or alcohol (like rum or vodka) for at least 30 minutes, or even overnight, before adding to the dough. Ensure milk is not too hot when adding yeast, around 105-115°F (40-46°C), to avoid killing it. Brushing with egg wash gives a beautiful golden sheen. You can also add a pinch of cardamom for an extra layer of spice.