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Saffransbullar
Lussekatter
Traditional Swedish saffron buns, often shaped into an 'S' or 'Lussekatt' (Lucia cat), are a beloved treat, especially for St. Lucia's Day on December 13th. The vibrant yellow hue comes from the precious saffron, and the sweet, aromatic dough is enriched with butter and milk.
🧂 Ainekset
- 2.5 dl Whole Milk(Warmed to approximately 40°C (105°F))
- 1 g Saffron Threads(About 2-3 teaspoons, crushed)
- 1 packet Active Dry Yeast(Approximately 7g)
- 1.5 dl Granulated Sugar(About 130g)
- 150 g Unsalted Butter(Softened)
- 600 g All-Purpose Flour(Plus more for dusting)
- 0.5 tsp Salt
- 1 large Egg(For egg wash)
- 40 approx. Raisins(For decoration)
👨🍳 Ohjeet
- 1
Infuse the saffron: Gently warm the milk in a small saucepan or microwave until it's lukewarm (around 40°C / 105°F). Do not boil. Add the crushed saffron threads to the warm milk, stir, and let it steep for at least 10 minutes. The milk should turn a vibrant yellow-orange. This process helps release the saffron's color and flavor.
⏱️ 10 minutes - 2
Activate the yeast: In a large mixing bowl, combine the steeped saffron milk (ensure it's still lukewarm, not hot, as heat can kill yeast), 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
⏱️ 10 minutes - 3
Make the dough: To the yeast mixture, add the remaining granulated sugar, softened butter, salt, and about half of the flour. Mix with a wooden spoon or dough hook until just combined. Gradually add the remaining flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
⏱️ 15 minutes - 4
Knead the dough: Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. It should spring back slowly when poked. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a tiny bit of milk.
⏱️ 10 minutes - 5
First rise: Lightly grease a clean bowl. Place the kneaded dough in the bowl, turning it to coat lightly with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
⏱️ 1-1.5 hours - 6
Shape the buns: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 20 equal pieces (about 60-70g each). Roll each piece into a rope about 15-20 cm (6-8 inches) long. To form the traditional 'S' shape, curve the rope into an S, tucking the ends slightly. Alternatively, you can form other traditional shapes like the 'St. Lucia cross' or a simple swirl.
⏱️ 20 minutes - 7
Second rise and decoration: Place the shaped buns on baking sheets lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp towel and let them rise for another 30-45 minutes, or until puffy.
⏱️ 30-45 minutes - 8
Add raisins: While the buns are on their second rise, soak the raisins in warm water for about 10 minutes to soften them. Drain well. Gently press two raisins into the curves of each 'S' shaped bun. For other shapes, place them decoratively.
⏱️ 5 minutes - 9
Egg wash and bake: Preheat your oven to 200°C (400°F). Beat the egg with a tablespoon of water or milk to create an egg wash. Gently brush the tops of the risen buns with the egg wash for a golden sheen. Bake in the preheated oven for 10-12 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
⏱️ 10-12 minutes - 10
Cool: Transfer the baked Saffransbullar to a wire rack to cool completely before serving. Enjoy them as they are or with a cup of coffee or tea.
⏱️ 30 minutes
💡 Ammattilaisvinkit
- ✓For the most vibrant color and flavor, use good quality saffron threads.
- ✓Ensure your milk is lukewarm (not hot) when activating the yeast, as temperatures above 43°C (110°F) can kill it.
- ✓Don't overwork the dough after the first rise; handle it gently to maintain the airy texture.
- ✓The 'S' shape is traditional, but feel free to experiment with other festive shapes.
- ✓Saffransbullar are best enjoyed fresh, within a day or two of baking.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a teaspoon of ground cardamom to the dough for an extra layer of spice.
- Fill the buns with a small amount of almond paste before shaping.
- Add a simple glaze of powdered sugar and milk after cooling.
- Use dried cranberries or chopped nuts instead of raisins for decoration.