These Swedish Christmas favorites are saffron-infused, S-shaped rolls, typically made for St. Lucia Day.
Processions with singing and revelry abound.
She spoke of these saffron buns with such nostalgia, I just had to make some.
Elise Bauer
The rolls are lightly sweet, buttery, and vibrant yellow from the saffron-infused dough.
Through my research I’ve seen many complaints that lussekatter can be dry or dense.
Of course the rolls are best freshly baked.
Elise Bauer
Otherwise, the rolls do reheat very well with just a few seconds in the microwave.
you’re able to easily double the recipe.
Note the cardamom is optional.
Elise Bauer
I’ve made these buns with and without a little cardamom and I prefer them with.
I’m guessing it’s more traditional without.
Remove from heat and stir to dissolve the sugar.
Elise Bauer
Let cool until about 115F, or warm to the touch, but not hot.
Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.
Mix the ingredients until well incorporated.
Elise Bauer
Switch to the dough hook of your mixer (if using, otherwise knead by hand).
On low speed start to knead the dough.
Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition.
Elise Bauer
Shape the dough into a ball and place in a large bowl.
Cover with plastic wrap.
Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size.
Elise Bauer
When the dough has doubled in size, gently press it down and knead it a couple of times.
Roll the ball out into a snake, about 14 inches long.
Then Curl the ends in opposite directions, forming an “S” with spirals at each end.
Elise Bauer
Place on a lined baking sheet and repeat with the rest of the dough.
Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns.
Place raisins in the centers of the “S” spirals.
Elise Bauer
Remove from oven and let cool for 5 minutes before eating.
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Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
