How to Make Lussekatter I Amazing Swedish 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.

In a large bowl, combine the milk, saffron, sugar, salt, yeast, and ground cardamom. Mix well until the salt is dissolved and the yeast is hydrated.

Add the softened butter and then the white bread flour all at once, mixing until combined.

Use the slap and fold kneading method for about 10 minutes until the dough is cohesive and smooth, not sticky.

Place the dough in a bowl and check the temperature, aiming for 25 to 26 degrees Celsius (77 to 79 degrees Fahrenheit).

Cover the dough and let it rise for one hour until doubled in size.

Perform a fold on the dough by flattening it and folding the edges over the middle, then let it rise for another hour.

Divide the dough into 8 equal pieces and pre-shape them into uniform balls, letting them rest for 20 minutes.

Roll each dough ball into a long shape, about 30 centimeters (1 foot) long, and twist the ends to form an S shape.

Arrange the shaped buns on a tray lined with nonstick paper, leaving space between them, and cover for final proofing for about 2 hours.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).

Brush the buns with egg glaze and poke currants into them for decoration.

Bake the buns for 15 minutes until puffed up and golden brown, turning the tray halfway if they brown unevenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens