Swedish Saffron Buns (Lussekatter)

Combine 1/3 cup warm milk and saffron, then set aside.

Combine 1/3 cup warm milk and active dry yeast; set aside until foamy.

Using a medium-sized bowl, sift and combine flour and salt.

In a separate and larger bowl, mix sugar and melted butter.

Add egg yolk, saffron & milk mixture, and yeast mixture; mix to combine.

Add sifted flour and salt. Mix to form a dough.

Knead your lussekatter dough until smooth.

Place dough into an oiled bowl, cover with a clean kitchen towel, and set aside until it doubles in size.

Remove your lussekatter dough from the bowl and divide it into 12 equal portions.

Roll each portion into a thin log (like a long cigar) to create a bun, approximately 40 to 45 cm.

Start rolling from opposite ends and stop in the middle, forming an 'S' figure.

Place a raisin on each side, middle of each rolled end.

Place it on a baking tray lined with a baking sheet -- keep some space between lussekatter.

Cover with a clean kitchen cloth and set aside until the lussekatter are slightly puffy. (It usually takes 30 to 60 minutes.)

Preheat the oven to 200°C (375°F).

Brush the buns with milk.

Place the baking tray in the middle of the oven for 10 to 12 minutes or until the buns' tops have turned slightly golden.

Remove the tray of lussekatter from the oven and serve immediately.

Equipment Needed

Allergens