Lussekatter | Saffron Buns Recipe

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.

Grind the saffron with two tablespoons of sugar using a pestle and a mortar. Add it to the lukewarm milk, then add the dry yeast. Let it rest for 5 minutes. Then stir energetically.

In a large bowl or using a stand mixer, sift the flour, add the salt and the rest of the sugar and combine.

Pour the saffron and milk mix and start kneading for a couple of minutes.

Add a slightly beaten egg and continue to knead. In the end, add the softened butter, a bit at a time.

Knead for 5-7 minutes if you use a stand mixer or 10 minutes if you knead by hand. If the dough seems too sticky, add 1 or a maximum of 2 tablespoons of flour.

Cover the dough with plastic wrap and let it rest in a warm place for 1 hour or until it doubles its volume.

Meanwhile, soak the raisins in the alcohol (if you don't want to use alcohol, use lukewarm water).

When the dough is ready, divide it into 16 parts, and on a non floured surface, roll the dough out into a long snake, then curl the ends in opposite directions to form an S or 8 shape.

Place the saffron buns on parchment paper, cover them with plastic wrap or a clean towel, then let to rest in a warm place for 30 minutes.

Brush each saffron bun with egg wash and place a raisin on each S spiral.

Bake in the preheated oven for 7 minutes at 220°C.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens