At Christmas time it’s tradition to make saffron buns, or “lussekatter”. Sadly the traditional Swedish “lussekatt” have a tendency to be a bit dry, so this year I decided to try something new;
They are perfectly soft, airy and golden with a creamy vanilla filling & topped with a light dusting of powdered sugar.
Why not try making some for yourself
Here’s what you’ll need:
For the pre-dough:
500 g milk (5 dl)
50 g yeast
1 g saffron
520 g cake flour (8,5 dl)
For the actual dough:
150 g butter, room temp
170 g sugar (2 dl)
2 g salt
320 g cake flour (5,5 dl)
200 g butter, room temp
1 1/2 dl sugar
1/2 dl vanilla sugar
Start by making a pre-dough. Heat the milk to 37 degrees celsius, then dissolve the yeast in it. Mix together the yeasty milk and flour and knead for a good few minutes. Now let that rest and rise for about half an hour or so.
The next step is to mix in the rest of your ingredients – flour, sugar & butter, and knead (for a looong time, yay free workout) until the dough is glossy and smooth. Let it rise for another 30 minutes.
Stir together the ingredients for your filling while you wait.
Roll out the dough on a floured surface (about 45×70 cm & 0,5 cm thick). Spread the filling on top and fold together in half. Cut the dough into strips. Start making buns by twisting the strips and twirling them around two fingers, almost like a ball of yarn. Tuck the ends underneath and place the buns on a baking sheet to rise for another couple of hours.
Bake in a 200 degree oven (celsius) for 10-15 min. Leave them to cool and give them a sprinkle of icing sugar to finish them off.
Mine turned out a bit bigger than expected, but sooo good!