Best 5 Lussekatter Swedish Saffron Buns Recipes

SWEDISH SAFFRON BUNS (LUSSEBULLAR) RECIPE BY TASTY

Steps:

• In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).
• Sprinkle the yeast over the milk and let bubble, about 5 minutes.
• In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.
• Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.
• Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.
• Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and flip onto a clean surface.
• Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches (5 cm) wide, then roll into a cylinder about 12-14 inches (30 cm) long
• Swirl the dough into a S shape starting at one end until the middle and then the other end.
• Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.
• Preheat the oven to 400°F (200°C).
• Beat the remaining egg and brush over the dough swirls. Place a single raisin or chocolate chip in the center of the swirls on each end.
• Bake the buns for 10-12 minutes, or until golden brown and cooked through.
• Enjoy!

LUSSEKATTER (SWEDISH SAFFRON BUNS)

Steps:

• Place the saffron threads in a small bowl and carefully grind them into a fine powder using the back of a spoon (or use a mortar and pestle). Add 2 Tbsp of milk and set the mixture aside for an hour or two, stirring occasionally, to let the saffron dye the milk.
• Place the raisins in a small bowl and cover with warm water. Set them aside to plump.
• Place the warmed milk in a large mixing bowl. Mix in a few Tbsp of the sugar. Sprinkle the yeast over top of the milk and let it stand until the yeast has softened and begins to foam, 5-10 min.
• Mix in the remaining sugar, melted and cooled butter, beaten egg, and prepared saffron milk.
• Add the salt and flour, 1 cup at a time, mixing after each addition. Add just enough flour so that the dough comes together to a knead-able consistency.
• Turn the dough out onto a lightly floured countertop and knead for 5-6 minutes, adding more flour as needed to keep the dough from sticking to your hands. Once the dough is smooth and soft, shape it into a ball and place it into a clean, greased bowl. Cover the bowl with a damp tea towel and let the dough rise in a warm, draft free place for 60-90 min, until doubled.
• Once risen, turn the dough out on the counter and knead it a few times. Divide the dough into 24, roughly even, pieces. Roll each piece into a ball. Then, roll each ball into a 6 inch snake. Finally, roll each snake longer, to about 13-14 inches. (This dough has a tendency to spring back on you, which is why we roll it out in stages. Giving it time to relax will make it easier to get your long snake.)
• For each snake, spiral the ends in opposite directions to form a scrolled "S". Place the scrolled "S" onto a baking sheet that has been lined with parchment paper.
• Drain your raisins and place them on a paper towel to dry. (Pat them dry if necessary.) Put one raisin in the middle of each spiral.
• Continue with the remaining dough.
• Beat together the egg and water for your egg wash. Brush the mixture on the buns.
• Let the buns rise in a warm, draft free place for 20-30 minutes, or until the buns are puffy and have nearly doubled in size.
• Near the end of this last rising time, preheat your oven to 425F.
• Bake the buns for 8-10 min minutes, until golden.
• Remove the buns from the oven and let them cool on a wire rack for 5 minutes before enjoying the warm rolls!
• (These rolls are best if eaten within 2-3 days.)

ST. LUCIA SAFFRON BUNS

Steps:

• Bloom the yeast: Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.

SWEDISH SAFFRON BUNS

Steps:

• Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
• Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
• Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
• Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

SAINT LUCIA BUNS - LUSSEKATTER - SAFFRON BUNS

Steps:

• Melt butter or margarine in a pan and add the milk and the saffron.
• Warm the mixture to 37 oC (100 oF).
• Use a thermometer; the correct temperature is important!
• Pour the mixture over the finely divided yeast; then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF).
• Mix into a smooth dough.
• Cover the dough with a piece of cloth and let it rise for 30 minutes.
• Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
• Let the buns rest for a few minutes, covered by a piece of cloth.
• Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. an S or double S. Regardless of the shape, the ends of the string should meet.
• Press a few raisins into the dough.
• Cover the"Lucia cats" with a piece of cloth and let them rise for 40 minutes.
• Whip the egg together with a few grains of salt, and paint the"Lucia cats" with the mixture.
• Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.