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Swedish Saffron Buns (Lussekatter)

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Swedish Saffron Buns "Lussekatter" (or St Lucia Buns) are an S-shape sweet bun flavored with saffron.
  • Author: Delphine Fortin
  • Prep Time: 2 hours
  • Cook Time: 7 mins
  • Total Time: 2 hours 7 mins
  • Yield: 36 buns 1x
  • Category: Breads and Brioches
  • Cuisine: Swedish recipes

Swedish Saffron Buns “Lussekatter” are an S-shape sweet bun flavored with saffron and containing a single raisin in each curl.

Ingredients

Scale

For the dough:

  • 1g saffron
  • 2 Tablespoons (30 ml) cognac or other brandy
  • 2 Tablespoons (30g) sugar
  • 1.7 ounces (50 g) fresh yeast
  • 2 cups (50 cl) milk
  • ¾ cup + 2 Tablespoons (180g) sugar
  • ¾ cup (175g) unsalted butter
  • 1 large egg, beaten
  • 7 to 7 1/2 (840-900g) all-purpose flour
  • 1/2 teaspoon salt

For brushing:

  • 1 large egg, beaten
  • 1 Tablespoon milk

For raisins:

  • 1 handful raisins

Instructions

  1. The day before: place the raisins in a small bowl and pour strong alcohol (cognac for instance) over it. In another bowl, dissolve saffron in cognac mixed with 2 Tablespoons of sugar, and let macerate overnight.
  2. The D Day: crumble the yeast in a small bowl and dissolve with a little bit of milk and sugar. Let sit for 5 minutes.
  3. In a saucepan melt the butter and pour in the milk. Heat to 98°F (37°C) and remove from the heat.
  4. Transfer the yeast to a large bowl and pour in the milk-butter mixture, stirring as you go.
  5. Add the saffron mixture, sugar, egg, and the flour little by little, until you get a smooth but sticky dough.
  6. Knead the dough for about 15 minutes by hand or using a stand mixer with a paddle attachment.
  7. Cover the bowl with a tea towel and set aside for 60 minutes. Let it rise until doubled in size.
  8. Punch down the risen dough. Lightly knead two or three times on a floured surface.
  9. Pinch off small handfuls of dough (1.7 oz/50g each) and roll into long “snakes”. Shape snakes into “S”-shaped buns, and add two raisins in each bun. Carefully transfer the buns onto a baking tray lined with parchment paper.
  10. Preheat the oven to 420°F (220°C).
  11. Mix ingredients for brushing and brush onto the buns.
  12. Bake for about 7 minutes, just until slightly brown. Transfer to a wire rack and let cool completely.

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https://www.delscookingtwist.com/swedish-christmas-saffron-buns-lussekatter/