Description
St. Lucia Saffron Buns, also known as Lussekatter, are traditional Swedish sweet buns infused with fragrant saffron and studded with raisins. These golden, soft, and slightly sweet buns are shaped into elegant S-forms, perfect for festive occasions such as St. Lucia’s Day or Christmas celebrations. The rich dough is leavened with yeast, enriched with butter and eggs, then baked to golden perfection and optionally topped with pearl sugar for added crunch and sweetness.
Ingredients
Scale
Liquid and Yeast Mixture
- 1 cup whole milk
- 1/2 teaspoon saffron threads
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar (for yeast activation)
Dough Ingredients
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1/2 cup raisins
Topping
- 1 egg, beaten (for egg wash)
- Pearl sugar (optional, for topping)
Instructions
- Steep Saffron in Warm Milk: Warm the milk until it is just steaming but not boiling, then remove it from the heat. Add the saffron threads to the milk and let them steep for 10 minutes to release their color and aroma.
- Activate Yeast: Once the saffron-infused milk has cooled to lukewarm, sprinkle the active dry yeast over the milk. Stir in 1 tablespoon of granulated sugar to feed the yeast. Allow this mixture to sit undisturbed for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Combine Dough Ingredients: In a large mixing bowl, combine the foamy yeast mixture with the remaining sugar, softened butter, egg, and salt. Gradually add the all-purpose flour, stirring continuously until a dough begins to form.
- Knead the Dough: Turn the dough out onto a floured surface and knead it for 8 to 10 minutes until it becomes smooth and elastic, which will contribute to a soft, airy texture in the final buns.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Shape the Buns: Punch down the risen dough to release air. Divide it into 12 equal pieces. Roll each piece into a rope and shape it into an elegant S-curve. Press raisins into each spiral end for traditional decoration and added sweetness.
- Second Rise: Arrange the shaped buns on a baking sheet lined with parchment paper or a silicone mat. Cover them loosely with a towel and allow to rise again for 30 to 40 minutes until they become puffy.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Once preheated, gently brush the buns with the beaten egg wash to give them a glossy finish. If desired, sprinkle pearl sugar on top for a crunchy, decorative touch.
- Bake the Buns: Bake the buns in the preheated oven for 14 to 16 minutes, or until they turn golden brown on top and sound hollow when tapped on the bottom.
- Cool and Serve: Remove the buns from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature as a delightful treat alongside coffee or tea.
Notes
- Saffron is a key ingredient providing characteristic color and flavor; be sure to use high-quality threads for best results.
- Use room temperature eggs to ensure even mixing and dough consistency.
- If pearl sugar is unavailable, you can substitute with coarse sugar or omit altogether.
- Ensure milk is not too hot when adding yeast to avoid killing the yeast culture.
- For a softer texture, you can brush the buns with melted butter after baking.
