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Cozy Swedish Saffron Buns (Lussekatter) Recipe

Swedish saffron buns Lussekatter - featured image
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A traditional Swedish Easter treat featuring soft, buttery saffron buns studded with raisins, perfect for bringing warmth and coziness to your kitchen.

Ingredients

Scale
  • 1/2 teaspoon saffron threads
  • 1 cup (240 ml) whole milk, warmed
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • About 4 cups (480 g) all-purpose flour (start with 3 1/2 cups and add more as needed)
  • 1/2 teaspoon salt
  • 1/2 cup (75 g) raisins

Instructions

  1. Soak the saffron threads in 1/4 cup (60 ml) of the warm milk (about 110°F / 43°C) for 15-20 minutes to release color and aroma.
  2. Warm the remaining 3/4 cup (180 ml) of milk to about 110°F (43°C). In a large bowl, sprinkle yeast over the warm milk and add 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
  3. Add softened butter, remaining sugar, eggs, salt, and saffron-infused milk to the yeast mixture. Whisk gently to combine.
  4. Gradually stir in 3 1/2 cups (420 g) of flour until a shaggy dough forms. Knead by hand for 8-10 minutes or with a stand mixer dough hook for 5-7 minutes, adding up to 1/2 cup (60 g) more flour if dough is too sticky.
  5. Form dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
  6. Punch down dough and divide into 12 equal pieces (about 70 g / 2.5 oz each). Roll each piece into a 10-12 inch (25-30 cm) rope and shape into an ‘S’ or traditional Lussekatter swirl.
  7. Place one or two raisins into the curls of each bun, pressing gently.
  8. Arrange buns on a parchment-lined baking sheet, cover loosely, and let rise for 30-45 minutes until puffy.
  9. Preheat oven to 375°F (190°C).
  10. Beat one egg with 1 tablespoon water and brush over buns for a shiny golden crust.
  11. Bake for 12-15 minutes until golden and cooked through.
  12. Cool on a wire rack slightly before serving warm or at room temperature.

Notes

Soak saffron in warm milk for at least 15 minutes to unlock full flavor and color. Use room temperature eggs and butter for best texture. If buns brown too fast, tent with foil halfway through baking. Brush with melted butter after baking for extra softness. Can substitute coconut oil and plant milk for dairy-free version. Instant yeast can be used but adjust rising times.

Nutrition

Keywords: Swedish saffron buns, Lussekatter, Easter buns, saffron buns recipe, Scandinavian baking, traditional Swedish pastry, cozy Easter treat

Find it online: https://shimmersnack.com/cozy-swedish-saffron-buns-lussekatter-recipe-easy-homemade-easter-treats/