St. Lucia Saffron Buns (Lussekatter)

Transport yourself to a Swedish Christmas with these delightfully fluffy St. Lucia Saffron Buns, or "Lussekatter." Infused with aromatic saffron and crowned with raisins, these golden buns are a beloved Yuletide tradition in Sweden.

Ingredients

🍇 2 tablespoons raisins
🥛 300 ml whole milk
🥛 200 ml heavy cream
🌾 1 gram crushed saffron
🍞 50 grams fresh yeast
🍬 170 grams granulated sugar (dough)
🥚 1 room temperature egg
🧈 150 grams unsalted butter, room temperature
🧂 ½ teaspoon salt
🌾 700 grams all-purpose flour
🥚 1 egg (for egg wash)
🍬 80 grams granulated sugar (syrup)
💧 100 ml water (for syrup)

Instructions

1- Prep the Raisins:

• Soak 2 tablespoons of raisins in water to soften them. Set aside.

2- Infuse the Milk:

• In a stainless-steel pot, combine 300 ml milk and 200 ml heavy cream.
• Add 1 gram of crushed saffron. Heat gently on low, ensuring the temperature does not exceed 37°C (99°F). Stir until infused.

3- Activate the Yeast:

• In a large glass bowl, crumble 50 grams of fresh yeast.
• Pour a small amount of the saffron milk mixture over the yeast. Stir with a silicone spatula to dissolve.

4- Make the Dough:

• Add the remaining saffron milk mixture to the bowl.
• Incorporate 170 grams of sugar, 1 room temperature egg, 150 grams of room temperature butter (cubed), and ½ teaspoon salt.
• Gradually add 700 grams of all-purpose flour.
• Knead for 10 minutes using an Electrolux electric hand mixer with dough hooks, forming a smooth dough.

5- First Rise:

• Cover the bowl with cling film and let the dough rise for 45 minutes to an hour or until doubled in size.

6- Shape the Buns:

• Gently deflate the dough without adding extra flour.
• Lightly flour the work surface. Divide dough into 35-gram balls using a digital scale.
• Roll each ball into a 20 cm strip. Curl each end in opposite directions to form an 'S' shape.

7- Second Rise:

• Place shaped buns on a parchment-lined baking tray.
• Cover with a cloth and rise for 30 minutes.

8- Prepare the Egg Wash:

• Beat 1 egg in a small bowl with a fork.

9- Bake:

• Preheat oven to 220°C (425°F).
• Brush buns generously with egg wash using a silicone brush.
• Press soaked raisins into each swirl center.
• Bake for 7-8 minutes until golden brown.

10- Finish with Syrup:
- While baking, prepare syrup: Heat 80 grams sugar and 100 ml water in a pot until sugar dissolves and boils.
- Brush hot buns with syrup immediately after removing from oven to retain moisture.

Prep Time: 20 minutes
First Rise: 45-60 minutes
Second Rise: 30 minutes
Cook Time: 7-8 minutes
Total Time: Approximately 1 hour 45 minutes to 2 hours
Servings: Varies
Calories: Approx. 250 per serving
Protein: 6g per serving
Fat: 9g per serving
Carbohydrates: 38g per serving
Equipment: Glass measuring jug, Stainless steel pot, Digital thermometer, Large glass bowl, Silicone spatula, Electrolux Electric hand mixer with dough hooks, Cling film, Digital scale, Baking tray, Parchment paper, Cloth, Small glass bowl, Fork, Silicone brush, Oven

Cooking Tips

• Always use room temperature ingredients for the best texture.
• Handle dough gently post-rise to avoid deflation.
• Ensure saffron mixture doesn’t exceed 37°C to keep yeast active.

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St. Lucia Saffron Buns (Lussekatter)