Teresa's Recipes
Lussekatter (Swedish Saffron Buns)
Lussekatter, or saffron buns, are a beloved Swedish tradition, especially during the festive season of Advent. These delightful golden-hued buns are infused with the warm, aromatic flavor of saffron, creating a sweet and fragrant treat. Shaped into whimsical S-forms or other festive designs, they are often adorned with plump raisins that add a touch of sweetness and charm. With their rich history dating back to medieval times, lussekatter symbolize light and warmth during the dark winter months. Serve these buns fresh from the oven with a cup of hot cocoa or mulled wine for a truly magical experience.
Ingredients
- 2 1/4 teaspoons Active dry yeast
- 1 cup (about 110°F or 43°C) Warm milk
- 1/4 cup Granulated sugar
- 1/4 cup, melted Unsalted butter
- 1/2 teaspoon Saffron threads
- 1 large Egg
- 1, for egg wash Egg yolk
- 4 cups, plus more for dusting All-purpose flour
- 1/2 teaspoon Salt
- 24, for decoration Raisins
Dietary Notes
- Servings: 12
- Dish Type: Dessert/Bread
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 210
- Fat: 7g
- Carbs: 30g
- Protein: 4g
- Sodium: 150mg
- Sugar: 5g
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk and let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine the granulated sugar, melted butter, saffron threads, and the whole egg. Mix well until fully combined.
- Add the yeast mixture to the bowl and stir until well incorporated.
- Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it has doubled in size.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a long rope and shape it into an S-shape or any festive design you prefer.
- Place the shaped buns on the prepared baking sheet, spacing them apart. Press raisins into the center of each bun for decoration.
- Cover the buns with a clean kitchen towel and let them rise for another 30 minutes.
- Brush the buns with the beaten egg yolk for a shiny finish.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Remove from the oven and let the lussekatter cool on a wire rack before serving.
Tips
- For extra flavor, you can add a pinch of cardamom to the dough.
- Lussekatter can be frozen after baking. Just ensure they are completely cooled before wrapping them tightly in plastic wrap and placing them in an airtight container.