Swedish saffron buns (lussekatter)
Ingredients
- 500 gWheat flour
- 250 mlWhole milk
- 75 gButter
- 75 gSugar
- 25 gFresh baker's yeast
- 0.5 gSaffron
- 2 pcEgg
- 1 pinchSalt
- 24 pcRaisin
Method
A thin, burnished crust gives way to a soft yellow crumb scented with saffron. Raisins sit in the curled ends, adding a sweet, chewy contrast to the buttery dough.
- 1
Crumble the yeast into a large bowl. Warm the milk with the saffron until just pleasantly warm to the touch; do not let it boil. Pour it over the yeast and stir until dissolved.
- 2
Melt the butter and stir it into the bowl. Add the sugar, egg and salt, then mix until the liquid is even.
- 3
Add the flour gradually, mixing as you go, then knead until the dough is smooth, supple and uniform. Cover and leave to prove for about 1 hour, until doubled in size.
- 4
Divide the dough into 12 pieces. Roll each into a long rope, then curl both ends into opposing spirals to form an S. Arrange on a parchment-lined tray, press one raisin into the centre of each spiral, cover and prove for 30 minutes.
- 5
Heat the oven to 225°C. Beat the egg for glazing and brush the buns without dislodging the raisins. Bake for 8–10 minutes, until the tops are golden, then transfer to a wire rack to cool.
Frequently asked questions
How do you get this dish right?
- Let the saffron steep in the warm milk for a few minutes before mixing; the colour will carry more evenly through the dough.
- Keep the milk lukewarm, never hot enough to burn a finger; excessive heat weakens the yeast.
- Press each raisin lightly into the dough before the second prove so it stays in place in the oven.
How long does this dish keep?
Keep in an airtight container at room temperature for up to 2 days. Warm briefly in a low oven to soften the crumb. Freeze for up to 2 months.
