Lussekatter (Saffron Buns)

December 14, 2015


  • Prep: 40 mins
  • Cook: 10 mins
  • Yields: 40 Buns


1In a medium bowl, add the melted butter, saffron, milk, and cream, and heat until a little warm to the touch.

2In a large bowl, put the yeast with a little of the mixture, and stir until the liquid has dissolved.

3Add the rest of the mixture.

4Add 1 egg, the sugar, and salt, stir until well mixed.

5Add most of the flour, keeping a little for later, and work into a smooth dough. Knead the dough until it is a little sticky.

6Cover and let rise for about [/timer]1 hour[/timer], doubling in size.

7Divide the dough into 40 equal parts, rolling them into long "log" like shapes, and curling the ends to form "S" shapes.

8Place the buns onto a parchment paper lined baking sheet, cover, and let rise for another 45 minutes.

9Preheat oven to 250°C.

10Beat the remaining egg, and brush each bun with the egg wash, and place two raisins in the centers of the "S" spirals.

11Bake for 10 minutes.


200 g butter, melted

1 g saffron

300 ml milk

200 ml heavy cream

14 g dried yeast

2 egg

180 g sugar

1/2 tsp kosher salt

1 kg flour