Lussekatter (saffron buns)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Lussekatter are small saffron buns that are popular in Sweden during Saint Lucy's Day celebrations on December 13th.
Course: Dessert
Cuisine: Scandinavian, Swedish, Vegetarian
Servings: 24 buns
Author: Mike Benayoun
  • ½ teaspoon ground saffron
  • 1 oz. Cognac (or Brandy)
  • 2 tablespoons sugar
  • 3 tablespoons instant dried yeast
  • 2 cups milk (cold)
  • 6 cups flour
  • ¾ cup sugar
  • 12 tablespoons unsalted butter (soft)
  • 1 pinch salt
  • ½ cup raisins
  • 1 egg , beaten
  1. In a small glass cup, dissolve the saffron and 2 tablespoons of sugar in Cognac. Infuse overnight.
  2. Dissolve the yeast in milk and add the other ingredients: dissolved saffron, sugar, butter and half the flour.
  3. Work the dough with in a stand mixer for 10 to 12 minutes, or by hand for 15 minutes, until the dough becomes smooth and elastic.
  4. Add the remaining flour gradually until the dough does not attach to the sides of the bowl.
  5. Transfer the dough to a large bowl and cover with a clean cloth.
  6. Let rise until the dough has doubled, about 1 hour.
  7. Punch down dough. Lightly knead two or three times on a floured surface.
  8. Divide dough into twenty-four equal portions (about 2½ oz per bun for this recipe).
  9. Roll each portion of dough into a 10-inch long cylinder and make an S shape wrapping each end around the middle.
  10. Preheat oven to 430 F.
  11. Put two raisins on every little S-shaped bun and brush with beaten egg.
  12. Bake for 10 to 12 minutes or until the saffron buns are lightly browned.