Lussekatter (Saffron Buns)

  • Author: John Pitblado


Chef John is our resident expert in Scandinavian Breads and this recipe is both quick to make and simple to shape!



Lussekatter (Saffron buns)

  • 1 cup (230g) Milk
  • 1/2 tsp Saffron threads, lightly crushed
  • 1 stick (4 oz) (112g) Butter
  • 41/2 cups (540g) All purpose flour
  • 1 Tbsp Instant yeast
  • 11/2 tsps Kosher salt
  • 1/3 cup (68g) Sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 1 Egg (for glaze)
  • 2 Tbsps Swedish pearl sugar
  • 1/4 cup Golden raisins


Lussekatter (Saffron buns)

  1. Bring milk and saffron to a simmer. Remove from heat and add butter. Let butter melt and mixture cool to lukewarm.
  2. Whisk yeast, flours, salt and sugar in a large bowl or the bowl of a stand mixer.
  3. 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.
  4. Place dough in a lightly greased bowl and cover. Let rise for about an hour or until puffy.
  5. Divide it into 12 equal pieces of about 92g, or 3 1/4 ounces.
  6. 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.
  7. 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.
  8. 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.
  9. Brush each bun with egg white/water glaze and sprinkle with coarse white Swedish pearl sugar.
  10. Bake the buns until they’re golden brown, about 18 to 20 minutes. Remove from oven and transfer to a rack to cool.