Swedish Saffron Buns (Lussekatter)

Be the first to rate

(No Ratings Yet)

Loading...

Soft, fluffy Swedish saffron buns shaped into their signature S-form and traditionally enjoyed on St. Lucia's Day. Fragrant threads of saffron bloom in warm milk and pair beautifully with ground cardamom, while raisins tucked into the curls add little jewel-like bites. Brush with egg wash and finish with pearl sugar for the classic golden sparkle.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 8 gFat
• 4.5 gSaturated Fat
• 38 gCarbs
• 1 gFiber
• 11 gSugar
• 6 gProtein
• 170 mgSodium
• 95 mgPotassium
• 55 mgCalcium
• 1.8 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Dough

• 1 cup (240 ml) whole milk
• 1 generous pinch saffron threads (about 0.5 g)
• 2 1/4 tsp (7 g) active dry yeast
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, melted
• 1 tsp ground cardamom
• 1 tsp fine sea salt
• 2 large eggs, lightly beaten
• 4 to 4 1/2 cups (520-585 g) all-purpose flour

For Shaping and Finishing

• 32 raisins
• 1 large egg, beaten with 1 tbsp milk
• 2 tbsp pearl sugar

Directions

1. Warm the milk in a small saucepan until it reaches about 110°F (43°C). Add the saffron threads, stir, and let steep 10 minutes until the milk turns a deep golden color.
2. Pour the saffron milk into a large bowl. Sprinkle in the yeast and 1 tablespoon of the sugar, then let stand 5-10 minutes until foamy.
3. Whisk in the melted butter, remaining sugar, cardamom, salt, and beaten eggs. Add 4 cups of flour and mix with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a floured surface and knead 8-10 minutes, adding more flour as needed, until smooth, soft, and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
5. Punch down the dough and divide into 16 equal pieces (about 60 g each). Roll each piece into a 14-inch rope, then form into an S-shape by coiling each end inward in opposite directions. Place shaped buns on parchment-lined baking sheets, tuck a raisin into the center of each coil, cover, and let rise 30-40 minutes until puffy.
6. Preheat the oven to 400°F (200°C). Brush the risen buns gently with the egg wash and sprinkle with pearl sugar.
7. Bake 12-15 minutes, rotating halfway through, until deep golden brown and the internal temperature reads 190°F (88°C).
8. Transfer to a wire rack and cool slightly before serving warm with coffee or glogg.

Cook’s Notes

• For the deepest color and richest flavor, bloom the saffron in warm milk for at least 10 minutes before using; you can also add a pinch of sugar to help release the color.
• Traditional Lussekatter use 1-2 raisins per bun placed in the curls to recall Lucia's eyes in old folk symbolism; currants work as a smaller substitute.
• If pearl sugar is unavailable, chop a slab of white sugar into rough crystals or simply dust with sanding sugar for a similar sparkle.
• Do not overbake; pull the buns as soon as they reach 190°F internally so the interior stays pillowy and moist.
• Make-ahead: shaped raw buns can be frozen on a sheet pan, then transferred to a bag; thaw overnight in the fridge and let rise before baking.

You might also like

Desserts

Swedish Summer Strawberry Pie

Desserts

Swedish Princess Cake

Asian

Swedish Braised Beef Stew

Asian

Swedish Fermented Herring Flatbread Wraps