How to Make Lussekatter | Swedish Saffron Buns | Hilah Cooking

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks the distinct flavor of saffron.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water reduces cost.

Break up saffron stamms in a bowl with a fork.

Add about 1 teaspoon of alcohol to the saffron to enhance color, or just add saffron to warm milk later.

Pour warm scalded milk into a mixing bowl and add sugar and salt, mixing until dissolved.

Add 1 package of active dry yeast to the mixture and whisk together, then let sit for 10 minutes.

After 10 minutes, add the saffron mixture to the bowl and half of the flour, mixing on low speed.

Add 1 egg and the remaining flour, along with 1/4 cup of raisins, and mix until a soft dough forms.

Transfer the dough to a clean bowl greased with a little oil, cover with plastic wrap, and let rise at room temperature for 1 to 1.5 hours until it has risen a little.

Divide the dough into 12 balls, each about 2.5 ounces, or make 13 if desired.

Roll each ball into a snake about 8 to 10 inches long, then shape into an S or figure-eight.

Cover the shaped buns with plastic wrap and let rise for another hour to 1.5 hours in a warm place.

Brush the tops of the buns with a beaten egg for shine before baking.

Bake in a 400°F oven for 10 minutes until shiny and brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens