Lussekatter (Saffron Buns)

🧂 Ingredients

• 7g (2.25 tsp) Active dry yeast
• 100g (1/2 cup) Granulated sugar
• 300ml (1 1/4 cups) Milk, whole(Warmed to about 40-45°C (105-115°F))
• 1g (about 1 tbsp loosely packed) Saffron threads(Crushed or ground for best flavor and color extraction)
• 150g (2/3 cup) Unsalted butter, softened(Room temperature)
• 700g (about 5 1/2 cups) All-purpose flour(Plus more for dusting)
• 1 tsp Salt
• 1 Large egg(For egg wash, beaten)
• 40 Raisins(Soaked in warm water for 10 minutes and drained, for decoration)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Infuse the saffron: While the yeast proofs, gently warm the saffron threads in a dry skillet over low heat for about 30 seconds until fragrant. Crumble them into the milk mixture from Step 1. Let this steep for at least 15 minutes to allow the saffron to release its color and flavor.

   ⏱️ 15 minutes
3. 3

   Prepare the dough: In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the remaining granulated sugar, softened butter, flour, and salt. Add the activated yeast and saffron-infused milk mixture. Mix on low speed (or by hand) until a shaggy dough forms. Increase speed to medium (or knead by hand on a lightly floured surface) for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.

   ⏱️ 10-15 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size. The dough should feel puffy and airy.

   ⏱️ 1.5 - 2 hours
5. 5

   Shape the Lussekatter: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 20 equal portions (about 70-75g each). Roll each portion into a rope about 20-25 cm (8-10 inches) long. To form the traditional 'S' shape, curve each end towards the center. Press two soaked and drained raisins into the 'eyes' of each S-shaped bun.

   ⏱️ 20-25 minutes
6. 6

   Second rise: Arrange the shaped buns on baking sheets lined with parchment paper, leaving about 5 cm (2 inches) between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.

   ⏱️ 30-45 minutes
7. 7

   Bake: Preheat your oven to 200°C (400°F). Once the buns have completed their second rise, brush them gently with the beaten egg wash. Bake for 10-12 minutes, or until the buns are a deep golden brown and sound hollow when tapped on the bottom. Watch carefully to prevent burning.

   ⏱️ 10-12 minutes
8. 8

   Cool and serve: Transfer the baked Lussekatter to a wire rack to cool completely. Enjoy them as is, or with a cup of coffee or tea.

   ⏱️ 15 minutes (cooling)

💡 Pro Tips

• ✓Lussekatter are a beloved tradition for Saint Lucy's Day on December 13th.
• ✓Using good quality saffron is key for the authentic golden color and distinctive flavor.
• ✓The 'S' shape is the most traditional, but other shapes like spirals or knots are also common.
• ✓For a richer dough, you can add an extra egg yolk.
• ✓Ensure your milk is warm but not hot when activating the yeast, as excessive heat can kill it.

🔄 Variations

• Experiment with different shapes like pretzels, knots, or double spirals.
• Omit the raisins for a simpler bun.
• Add a sprinkle of pearl sugar or slivered almonds before baking for extra texture and sweetness.

🥗 Nutrition

Per serving