Lussekatter - Swedish Saffron Buns

Lussekatter – Swedish Saffron Buns

Lussekatter

No matter how well you think you have everything planned out, life will sometimes get in the the way. This is especially true when you have children. Your life suddenly starts to revolve around a tiny, but a very loud human being who tends to take up all of your time and energy, leaving you completely  uninspired to do anything else but spend your evenings eating chocolate, sipping wine and watching food channel.

Lussekatter

One night, you’re lying on the couch in your chocolate stained pajamas, thinking about how you got here in the first place. Pretty soon, you realize how empty and uneventful your life used to be. Little people change everything… for the better. “We should have another one,” you think to yourself.

Lussekatter

Couple of months later, you’re struggling to squeeze your growing belly into that pajamas from the beginning of the story. You feel much bigger now than you were during your first pregnancy, and yet you’re constantly craving all sorts of weird food. Like buns, for instance. You never crave buns, but you’d kill for one right now.

Lussekatter

Cinnamon buns, almond paste rolls, saffron buns… You bake them all. Your apartment smells like a Scandinavian bakery at Christmas time. The scent of warm winter spices lingers in the air for days, reminding you that holidays are just around the corner.

Babies and buns… They make people happy.

Lussekatter

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Lussekatter – Swedish Saffron Buns

Makes 40 buns
Prep time:
Cook time:
Total time: + dough rising time
Difficulty: Intermediate

Category: Breakfast, Yeasted breads
Cuisine: Swedish
Lussekatter are traditionally eaten in Sweden on Saint Lucia’s Day, also known as the Festival of Light. Saint Lucia’s Day is celebrated on December 13, but I reckon these buttery saffron buns make fantastic year-round treats. The recipe was slightly adapted from Call me cupcake blog.
Ingredients
200g butter
1g saffron
300ml milk
200ml heavy cream
14g (2 sachets) dried yeast (or 50g fresh yeast)
1 large egg
180g sugar
1/2 tsp salt
1kg flour
1 lightly beaten egg, for egg wash
raisins for decoration
Directions
Melt the butter, add saffron, milk and cream and heat until barely warm to the touch. Put the dried yeast into a large mixing bowl . If using fresh yeast, crumble it into a bowl. Add some of the liquid to the yeast and stir until it has dissolved, then add the rest of the liquid. Add the egg, sugar and salt and stir until the egg is incorporated. Add most of the flour (keep some for later) and work into a smooth dough. It should still be a little bit sticky, but manageable. Cover the bowl with a clean cloth and let it rise for 45-60 minutes. It should double in size.
When the dough has risen, work in the remaining flour if needed. Divide the dough into 40 equal portions and roll each one into a snake using the palms of your hands. Curl the ends in opposite directions, forming an "S" with spirals at each end. Put the buns onto parchment paper lined baking sheets. Leave some space between them as they will rise even more. Cover with a cloth and leave to rise for 30-45 minutes.
Preheat the oven to 250°C. Brush each bun with a beaten egg and put two raisins in the centers of "S" spirals. Bake for 7-10 minutes, depending on their size. They are best eaten the same day. If you have any leftovers, you can easily freeze them.

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