Lussekatter (Saffron Buns)

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bread rolls

Lussekatter (Saffron Buns)

Course: Breads
Author: John Pitblado
Chef John is our resident expert in Scandinavian Breads and this recipe is both quick to make and simple to shape!
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Lussekatter (Saffron buns)

  • 1 cup Milk 230g
  • 1/2 tsp Saffron threads lightly crushed
  • 1 stick Butter 4 oz (112g)
  • 4-1/2 cups All purpose flour 540g
  • 1 Tbsp Instant yeast
  • 1-1/2 tsp Kosher salt
  • 1/3 cup Sugar 68g
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 1 Egg for glaze
  • 2 Tbsp 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.