Swedish saffron buns (lussekatter)
Ingredients
- 250 mlMilk
- 25 gFresh baker's yeast (crumbled)
- 75 gButter (melted)
- 125 gFresh cheese (drained)
- 75 gSugar
- 1 gSaffron (crushed with a pinch of sugar)
- 2 pcEgg (for the dough)
- 600 gWheat flour (approximately, added gradually)
- 3 gSalt
- 30 gRaisin (pressed into the spirals)
Method
Soft, golden crumb pulls apart in tender strands, coloured a deep yellow by saffron. The browned spirals stay moist inside, with raisins punctuating the warm, aromatic dough.
- 1
Crumble the yeast into a large bowl. Warm the milk and butter until the butter has melted; keep the mixture just warm, not hot. Pour it over the yeast and stir until dissolved.
- 2
Grind the saffron with a pinch of the sugar, then stir it into the liquid. Add the drained fromage blanc, remaining sugar, egg and salt. Work in the flour gradually and knead until the dough is soft and slightly elastic. Cover and leave to rise for about 1 hour, until doubled in volume.
- 3
Divide the dough into 8 to 10 pieces. Roll each into a long rope, then coil the ends in opposite directions to form an S. Set the buns on a parchment-lined tray and press a raisin into the centre of each spiral. Cover and prove for 30 to 45 minutes.
- 4
Heat the oven to 220°C / 425°F. Beat the reserved egg and brush it over the buns. Bake for 8 to 10 minutes, until the tops are golden and the bases have just begun to colour.
Frequently asked questions
How do you get this dish right?
- Keep the milk mixture warm rather than hot; excessive heat weakens the yeast and slows the rise.
- Weigh the flour and hold a little back. Too much flour makes the dough dry before shaping.
- Press the raisins firmly into the spirals after shaping so they stay in place in the oven.
How long does this dish keep?
Best eaten the day they are baked. Keep leftovers in an airtight container at room temperature for up to 2 days; warm briefly in a low oven. Freeze for up to 2 months.
