🇸🇪 Lussekatter (Swedish Saffron Buns)
Yield: About 16 buns
Prep Time: 25 minutes (plus 1.5–2 hrs rising)
Bake Time: 8–10 minutes
🛒 Ingredients:
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1/2 tsp saffron threads
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1 tbsp sugar (for saffron infusion)
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1/4 cup warm water (about 100°F / 38°C)
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1 cup milk, warm
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1 packet active dry yeast (2 1/4 tsp)
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1/2 cup sugar
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1/2 tsp salt
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1 large egg
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1/4 cup unsalted butter, softened
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3 1/2 to 4 cups all-purpose flour
For topping:
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1 egg, beaten (for egg wash)
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Raisins or currants, for decoration
👨🍳 Instructions:
1. Infuse the saffron:
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Crush saffron threads with 1 tbsp sugar using a mortar & pestle or the back of a spoon.
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Stir into 1/4 cup warm water and let steep for 10–15 minutes.
2. Activate yeast:
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In a large bowl, combine warm milk and saffron water.
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Sprinkle in the yeast and let sit 5–10 minutes until foamy.
3. Make the dough:
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Add sugar, salt, egg, butter, and 3 1/2 cups flour.
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Mix until a soft dough forms, adding more flour as needed.
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Knead (by hand or mixer with dough hook) for 5–7 minutes, until smooth and elastic.
4. Let it rise:
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Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled.
5. Shape the lussekatter:
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Punch down dough and divide into 16 pieces.
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Roll each piece into a rope (about 8–10 inches long), then curl both ends toward the center in opposite directions to form an “S” shape.
6. Decorate & rise again:
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Place buns on a parchment-lined baking sheet.
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Press a raisin into the center of each spiral.
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Cover loosely and let rise again for 30–45 minutes.
7. Bake:
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Preheat oven to 400°F (200°C).
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Brush buns with beaten egg.
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Bake for 8–10 minutes, until puffed and golden.
🧈 Serve warm with:
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Butter, coffee, glögg (Swedish mulled wine), or hot chocolate.
✅ Tips:
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Store leftovers in an airtight container for up to 2 days, or freeze and reheat.
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You can substitute ground cardamom for a twist on the spice profile.
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Saffron is key to the color and flavor, but a pinch of turmeric can be added if you’re short on saffron (won’t taste the same, but will look similar).
Would you like a vegan version, a step-by-step shaping guide, or printable recipe cards for gifting?
