Lussekatter (Saffron Buns)

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.

Start by grinding the saffron threads with the sugar into a fine powder.

Add Cachaça to the saffron powder and let it sit for 30 minutes.

Soak the raisins in water to rehydrate before baking.

Add milk and sugar to a mixing bowl, then add the butter and mix.

Add yeast to the mixture and mix well.

Add a spoonful of flour to help the mixture come together before adding the saffron mixture.

Add the saffron mixture to the bowl, scraping in all the bits.

Use a bit of water to rinse out the dish to avoid wasting saffron.

Start adding the rest of the flour a bit at a time.

When the mixture gets too thick for the beater, switch to the dough hook.

Mix at a low speed to incorporate the flour, then increase the speed gradually to avoid flour flying everywhere.

Resist the temptation to add more than 900 grams of flour; the dough should be very soft.

When the dough doesn't stick to a spatula, cover and let it rise for about an hour.

Gently deflate the dough onto a work surface without adding flour.

Divide the dough to make up to 40 Lussekatter; the creator made 36 from this batch.

Take a piece of dough and stretch/roll it into a long rope.

Roll the ends back toward the middle to make the reversed 'S' shape.

Place the shaped buns onto baking sheets lined with parchment or silicone mats.

Brush each bun with egg wash and place two drained raisins in each swirl.

Brush with egg wash a second time.

Bake in a preheated oven at 200°C (400°F) until nicely browned, about 8-12 minutes.

Let the buns cool on a rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens