Saffron Buns Lussekatter
Infused with the warm, golden hues of saffron, these traditional Swedish Saffron Buns, or Lussekatter, are as visually stunning as they are delicious. Perfectly soft and slightly sweet, the enriched dough is flavored with aromatic saffron and accentuated by the addition of plump golden raisins. Shaped into their signature "S" curves, these festive buns are a cherished treat during the holiday season, especially for St. Lucia's Day celebrations. With a rich, buttery texture and a glossy egg wash finish, they’re an irresistible blend of elegance and comfort. Serve them fresh from the oven for a cozy breakfast, or pair them with coffee for a delightful fika experience.
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Recipe Information
Ingredients
- 250 ml Whole milk
- 1 packet (0.5g) Saffron threads
- 100 g Sugar
- 75 g Unsalted butter
- 7 g (1 packet) Dry active yeast
- 500 g All-purpose flour
- 1 tsp Salt
- 2 Eggs
- 20 Golden raisins
- 2 tbsp (for soaking raisins) Water
Instructions
Warm the milk in a small saucepan over low heat until lukewarm (37°C/98°F). Remove from the heat and crush the saffron threads directly into the milk. Let it sit for 5 minutes to release the saffron's flavor and color.
In the same saucepan, add the butter to the saffron milk and stir until melted. Allow the mixture to cool slightly until it is just warm, not hot.
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Make a well in the center and pour in the saffron milk mixture.
Add one egg to the liquid ingredients and begin mixing to form a slightly sticky dough. Knead the dough by hand or using a stand mixer with a dough hook for 8-10 minutes until smooth and elastic.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
While the dough is rising, soak the golden raisins in warm water for 10 minutes to soften them. Drain and set aside.
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
Once the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a long rope (approximately 25 cm/10 inches) and shape it into a classic lussekatter 'S' shape or any desired design.
Place the shaped buns on the prepared baking sheets and gently press a raisin into the center of each curl (two raisins per bun). Cover the trays with a clean towel and let the buns rise for another 30 minutes.
Beat the remaining egg in a small bowl and brush it lightly over the risen buns for a glossy finish.
Bake the buns in the preheated oven for 12-15 minutes, or until they are golden and cooked through.
Remove from the oven and let the saffron buns cool slightly on a wire rack before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 63.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
