📝 About This Recipe
Transport yourself to a cozy Swedish winter with these vibrant, golden-hued Saffron Buns, traditionally known as Lussekatter. Infused with the world’s most precious spice and enriched with butter and cream, these buns offer a tender, brioche-like crumb and a floral aroma that defines the holiday season. Their iconic 'S' shape and dark raisin eyes make them as beautiful to look at as they are delightful to eat.
🥗 Ingredients
The Saffron Infusion
- 1/2 teaspoon Saffron threads (high quality, lightly crushed)
- 1 teaspoon Granulated sugar (for grinding with saffron)
- 1 tablespoon Cognac or Vodka (to draw out the color and flavor)
Dough Base
- 1 1/4 cups Whole milk (warmed to 110°F/43°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Unsalted butter (very soft, at room temperature)
- 1/2 cup Granulated sugar
- 1/2 cup Greek yogurt or Quark (adds moisture and tang)
- 1/2 teaspoon Fine sea salt
- 4 1/2 to 5 cups All-purpose flour (plus extra for dusting)
Finishing Touches
- 1 large Egg (beaten with a splash of water for egg wash)
- 30 pieces Raisins (soaked in warm water for 15 minutes)
- 2 tablespoons Pearl sugar (optional garnish)
👨🍳 Instructions
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1
In a small mortar and pestle, grind the saffron threads with 1 teaspoon of sugar until a fine powder forms. Transfer to a small bowl and stir in the cognac or vodka. Let this steep for at least 20 minutes to unlock the deep golden pigment.
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2
In the bowl of a stand mixer, combine the warm milk and active dry yeast. Whisk gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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3
Add the steeped saffron mixture, the remaining 1/2 cup of sugar, softened butter, Greek yogurt, and salt to the yeast mixture. Whisk until the butter is broken up and the liquid is a uniform bright yellow.
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4
Attach the dough hook and gradually add 4 cups of flour. Mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes, adding more flour a tablespoon at a time until the dough is smooth, elastic, and slightly tacky but doesn't stick to the sides of the bowl.
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5
Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 to 15 equal-sized pieces (about 70-80g each).
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7
Roll each piece into a long rope about 10-12 inches long. To form the traditional 'S' shape, curl one end inward toward the center, then curl the other end inward in the opposite direction.
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8
Place the shaped buns on two baking sheets lined with parchment paper, leaving at least 2 inches between each bun. Cover loosely and let rise again for 30-45 minutes until puffy.
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9
Preheat your oven to 400°F (200°C) while the buns finish their second rise.
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10
Gently brush the surface of each bun with the egg wash. Press one soaked (and patted dry) raisin firmly into the center of each of the two curls in the 'S' shape.
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11
Bake for 10-12 minutes, or until the buns are just starting to turn golden brown. Do not overbake, as they can dry out quickly.
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12
Transfer the buns to a wire rack and cover with a clean kitchen towel while they cool; this traps the steam and ensures a soft, tender crust.
💡 Chef's Tips
For the most intense flavor, steep your saffron in alcohol overnight before baking. Avoid adding too much flour; the dough should remain slightly soft and tacky to ensure a light, airy texture. Soaking the raisins prevents them from burning in the oven and keeps them plump and juicy. Using Greek yogurt or Quark is a traditional secret for keeping these buns moist for days. If you don't have a mortar and pestle, crush the saffron between two spoons with the sugar.
🍽️ Serving Suggestions
Serve warm with a generous smear of high-quality salted butter. Pair with a hot mug of Swedish Glögg (mulled wine) for the ultimate holiday experience. Enjoy alongside a strong cup of dark roast coffee during 'Fika' (coffee break). Serve with thin slices of ginger snaps (pepparkakor) for a contrast in textures. These are best enjoyed the day they are made, but can be lightly toasted the next day.