Saffron Buns – Lussekatter

Classic Swedish saffron buns shaped like lussekatter. Soft, golden with saffron and decorated with raisins – a Christmas classic perfect throughout Advent.

Ingredients

• 0.5 g saffron
• 5 dl milk
• 50 g fresh yeast
• 1.5 dl sugar
• 1 tsp salt
• 150 g butter (room temperature)
• approx. 14 dl all-purpose flour
• raisins
• 1 egg for glazing

Method

1. 1Dissolve saffron in a little warm milk. Warm the rest of the milk to 37°C, crumble in yeast and dissolve.
2. 2Add the saffron milk, sugar, salt and butter. Gradually knead in flour until you have a smooth dough.
3. 3Cover and leave to rise for 1 hour until doubled in size.
4. 4Divide into 30 pieces. Roll into strands and shape into S-figures. Press a raisin into each coil.
5. 5Place on parchment paper and leave to rise for another 30 minutes.
6. 6Brush with beaten egg and bake at 225°C for 8 minutes until golden.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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