Lussekatter (Saffron Buns)
Chef John is our resident expert in Scandinavian Breads and this recipe is both quick to make and simple to shape!Print this recipe
Lussekatter (Saffron buns)
|1/2 tsp||Saffron threads, lightly crushed|
|1 stick (4 oz)||112g||Butter|
|4-1/2 cups||540g||All purpose flour|
|1 Tbsp||Instant yeast|
|1-1/2 tsps||Kosher salt|
|1 tsp||Vanilla extract|
|1||Egg (for glaze)|
|2 Tbsps||Swedish pearl sugar|
|1/4 cup||Golden raisins|
- Bring milk and saffron to a simmer. Remove from heat and add butter. Let butter melt and mixture cool to lukewarm.
- Whisk yeast, flours, salt and sugar in a large bowl or the bowl of a stand mixer.
- Separate one of the eggs, and set the white aside for glaze. Pour the milk and butter mixture over the dry ingredients. Add 2 whole eggs, 1 egg yolk, and vanilla. Mix to combine then knead for about 7 minutes until smooth.
- Place dough in a lightly greased bowl and cover. Let rise for about an hour or until puffy.
- Divide it into 12 equal pieces of about 92g, or 3 1/4 ounces.
- Shape the pieces of dough into logs. Cover and let rest about 10 minutes to allow the gluten to relax. Roll each log into a rope about 15”- 18” long.
- Roll one end of a rope clockwise almost to center, repeat with other end but going counterclockwise creating an "S" shape. Tuck a golden raisin or pistachio into the center of each of the two coils. Preheat the oven to 375F.
- Place buns on a parchment-lined baking sheet with about an inch between. Cover and let rise for about 30 minutes until noticeably puffy, but not doubled.
- Brush each bun with egg white/water glaze and sprinkle with coarse white Swedish pearl sugar.
- Bake the buns until they're golden brown, about 18 to 20 minutes. Remove from oven and transfer to a rack to cool.