Lussekatter – Swedish saffron buns
Makes 12 buns · 2 hours · Baking tray 40x35 cm
Soft saffron buns shaped into an S with a raisin in each curl, baked for St Lucia's Day. The large enamelled steel baking tray takes twelve buns in one go.
Lussekatter are Swedish saffron buns shaped into an S with a raisin in each curl, baked for St Lucia's Day on 13 December. Grind the saffron with a little sugar so the colour spreads evenly, let the dough rise well twice and bake the buns briefly in a hot oven to keep them soft.
Ingredients
Makes 12 buns
Dough
- 0.5 g saffron
- 75 g caster sugar
- 75 g butter
- 250 ml milk
- 25 g fresh yeast
- Pinch of salt
- 420 g plain flour
To decorate
- 24 raisins
- 1 egg, for brushing
Method
- Grind the saffron with 1 tsp of the sugar using a pestle and mortar. Melt the butter, add the milk and warm to 37 °C, just lukewarm. Crumble the yeast into a large bowl and stir it into a little of the milk mixture.
- Add the rest of the milk, the saffron, the remaining sugar, the salt and almost all the flour. Knead in a mixer for 8–10 minutes until smooth and coming away from the bowl. Cover with a tea towel and leave to rise for 45 minutes until doubled.
- Line the tray with baking paper. Turn the dough out onto a lightly floured surface, divide into 12 pieces and roll each into a 20–25 cm rope. Curl the ends in opposite directions to make an S.
- Place the buns on the tray with a little space between them and press a raisin into each curl. Cover and leave to prove for 35 minutes. Heat the oven to 225 °C.
- Brush the buns with beaten egg and push the raisins back in if they have popped up.
- Bake in the middle of the oven for 8–10 minutes until golden. Cool under a tea towel so they stay soft.
Why it works
The enamelled steel tray heats up quickly in a hot oven, so the buns colour in a short time without drying out. Baking paper lets them lift off straight away, and the large tray fits twelve buns with space between them, so they prove and bake evenly.
FAQ
Can I use dried yeast for lussekatter?
Yes, swap the 25 g fresh yeast for 6 g fast-action dried yeast. Mix it into the flour and warm the milk to 42 °C instead of 37 °C.
How do I keep saffron buns soft?
Don't add too much flour, let the dough rise fully and bake the buns briefly in a hot oven. Cool them under a tea towel.
Can you freeze lussekatter?
Yes, freeze them as soon as they have cooled. Thaw at room temperature or warm for a few minutes at 150 °C.
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