A bit late for Saint Lucy’s day, but it’s always a good time to have some LUSSEKATTER (Saffron Buns) for your Xmas Swedish fika 😋☕️
For the recipe in Italian, click here.
Ingredients (for 30 buns)
5 dl milk
25 gr fresh yeast
1 tsp salt
3 tsp sugar
170 gr baking flour
2 bags saffron
530 baking flour
125 gr butter
160 gr sugar
First dough: In a pot, melt the butter and add the milk. Heat up to 37°C. Then, add the crumbled yeast and stir until the it is completely melted. Pour the the liquids in a mixer bowl, add the rest of the ingredients, and knead the dough in a dough mixer for 10–15 minutes. Cover the mixer bowl with a kitchen towel and let the dough rest for 1 hour in the oven (only the light on).
Second dough: Mix the saffron with the sugar, add the melted butter and the egg. Add the batter to the first dough and incorporate the remaining flour. Knead the dough for a few minutes using your hands. You might do this on a floured workspace. The dough should be very fluffy and a little sticky. Let it rise for other 30 minutes.
Divide the dough in small balls (about 70 gr each) and roll the balls out into a snake (about 15 cm long). Then, curl the ends in opposite directions, forming an “S” with spirals at each end. Brush with egg wash and place raisins on sides of the buns. Place the buns on an oven tray covered by baking paper.
Bake the lussekatter in pre-heated oven (220°, static mode) for about 10/12 minutes until golden colored.