So, I have a secret to reveal to you... our founder Charlotte Amlé makes THE best saffron buns, better known in Sweden as Lussekatter. These buns are deliciously moist and fluffy with a rich saffron taste and gorgeous deep yellow color. This year we convinced her to share our family recipe with you. Hope you enjoy it!
If you feel inspired to try the recipe, please do share a photo of your baking with us on Instagram by tagging us @chamoisstories. We love to see your creations. So much so that we give away a FREE set of red Big Paisley® kitchen towels to the first three pictures.
Classic Swedish Lussekatter - Saffron Buns
Makes 25-35 buns
5 dl milk (medium fat)
150 g real butter
1,5 dl sugar
2 g saffron
2 dl kvarg or cheese whey
about 14 dl wheat flour - you may not need all.
about 70 raisins to decorate
1 egg to glace the buns
- Take out and measure all the ingredients. Make sure you have everything.
- In a small bowl or cup, crumble and mix the yeast with a little cold milk until the yeast dissolves.
- Melt the butter in a pan that can hold all the liquids (7 dl)
- Ad the sugar, milk and kvarg or cheese whey and warm the liquid to exactly 37°C. Measure the temperature. It should be the same as your body temperature. Make sure it is not too hot, that will kill the yeast.
- Slowly and gradually add the flour while working the dough with a dough hook in a stand mixer. You can of course also work the dough by hand but it will take longer. Add as much of the flour that is needed. Work the dough until smooth, about 10 minutes on low spin by machine.
- Cover the dough with a cloth and leave it to rise in a warm place until it is double the size (about 45 minutes).
- Take the dough out of the bowl and work it on the table until it is smooth, elastic and easy to shape.
- Make Lussekatter! Divide the dough into equally large portions. Roll the dough to a snake and swirl each bun into an “S”. The longer and smoother you roll the dough, the more swirly and beautiful the buns will be.
- Prepare two baking sheets with baking paper. Carefully transfer buns to them. Make sure that you leave some space between the buns as they will rise even more as they bake. Put two raisins in each bun in the center of each swirl.
- Cover the buns with a clean kitchen towel and leave to rise for 30 minutes.
- Preheat oven to 200°C.
- Brush the buns with the egg mixture just before you put them in the oven. Bake them at 200°C for about 8 minutes, depending on the size of the buns. They should have a beautiful golden light brown color.
- Let the buns cool.
Enjoy! I personally like to have Lussekatter with a glass of cold milk, but they are also great with coffee or the Swedish Christmas classic "glögg". Remember to freeze leftovers in plastic bags immediately once they are cool, as they can dry out fast. Then later you can defrost them in room temperature and reheat them in the oven on low heat (85°C) anytime you want to enjoy your home baked Lussekatter. Yum!