Lussekatter (saffron buns)
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
24 buns
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Calories
220 kcal
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Course
Dessert
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Cuisine
Scandinavian, Swedish
Lussekatter (saffron buns)
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Lussekatter are small saffron buns that are popular in Sweden during Saint Lucy's Day celebrations on December 13th.
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Ingredients
- ½ teaspoon saffron ground
- 2 tablespoons cognac (or Brandy)
- 2 tablespoons sugar
- 3 tablespoons active dry yeast
- 2 cups milk (cold)
- 6 cups flour
- ¾ cup sugar
- 12 tablespoons butter soft, unsalted
- 1 pinch salt
- ½ cup raisins
- 1 egg , beaten
Instructions
- In a small glass cup, dissolve the saffron and 2 tablespoons of sugar in Cognac. Infuse overnight.
- Dissolve the yeast in milk and add the other ingredients: dissolved saffron, sugar, butter and half the flour.
- Work the dough with in a stand mixer for 10 to 12 minutes, or by hand for 15 minutes, until the dough becomes smooth and elastic.
- Add the remaining flour gradually until the dough does not attach to the sides of the bowl.
- Transfer the dough to a large bowl and cover with a clean cloth.
- Let rise until the dough has doubled, about 1 hour.
- Punch down dough. Lightly knead two or three times on a floured surface.
- Divide dough into twenty-four equal portions (about 2½ oz/75g per bun for this recipe).
- Roll each portion of dough into a 10-inch (25cm) long cylinder and make an S shape wrapping each end around the middle.
- Preheat oven to 430F/220C.
- Put two raisins on every little S-shaped bun and brush with beaten egg.
- Bake for 10 to 12 minutes or until the saffron buns are lightly browned.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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