Lussekatter

LUSSEKATTER

One thing that can’t be missed during the Lucia celebration is saffron buns! For those who don’t like saffron, just skip the saffron while making the buns. The traditional shape of a saffron bun is like an S shape, but feel free to create them in any shape you want. If you have kids, they will certainly come up with creative shapes on their own.

This video will show you how to bake the saffron buns and also how to roll them to the special S shapes. The video will also provide you with another recipe than the one I have below and therefore the preparations will be a little different. Feel free to use either recipe! I promise everyone will love the saffron buns!

Time: 2 hours
Amount: about 40 saffron buns/lussekatter

Ingredients:

150 g butter or margarin
500 ml milk
50 g yeast
0.5 tsp salt
150 ml sugar
1 egg
1 g saffron
about 1600 ml flour

Garnish

100 ml rasin
1 egg

Preparation:

1. Melt the butter and mix it with the milk. Heat the mix until it’s finger warm.

2. Pour down the yeast in some of the milk mix and stir it together. Then add the rest of the milk mix.

3. Pour in the sugar, salt, egg and most of the flour into the mix.

4. Crush the saffron a little before adding it into the mix as well.

5. Knead the dough until it’s smooth and lets go from the edges of the bowl. If it still sticking to the sides, add a little more flour, but make sure to save some for later when you are going to roll the saffron buns.

6. Cover the bowl with a kitchen towel and let the dough ferment for about 30 minutes. Be sure to keep the bowl away from any airy area and keep it in a warm place.

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7. Take the dough out of the bowl and knead it with some flour. Thereafter split the dough into 36 pieces that you roll into saffron buns (If you don’t know how to roll the saffron buns, watch the video at the beginning of this page).

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