These saffron buns, also known as Lussekatter, are a Swedish speciality and are traditionally eaten on Lucia Day (December 13th). The saffron gives the buns their characteristic yellow color and a unique aroma. They are a popular part of the Christmas season in Scandinavia and bring a touch of festive spirit to any home.

Ingredients

dough 1

• 250 ml milk
• 50 g butter
• 25 g fresh yeast
• 75 g sugar
• 1/2 teaspoon salt
• 400 g wheat flour

dough 2

• 1 g saffron
• 1 sugar cube
• 50 g soft butter
• 50 g sugar
• 1 egg
• 100 g wheat flour

topping

• raisins
• 1 beaten egg for brushing

preparation

dough 1

1. Assemble the Ankarsrum with the stainless steel bowl, dough scraper and rolling pin.
2. Melt butter in a saucepan and heat with milk to 37°C.
3. Crumble the yeast, put it in the bowl and add the milk.
4. Start the Ankarsrum at low speed with the rolling pin directly on the edge until the yeast dissolves.
5. Add sugar, salt and flour.
6. Increase the speed to medium. Lock the arm about 2-4 cm from the edge of the bowl. Set the timer to 5 minutes and knead the dough.
7. Cover the bowl with the lid and let the dough rise for 60 minutes.

dough 2

1. Preheat oven to 225-250°C.
2. Crush the saffron and sugar cubes in a mortar.
3. Assemble the Ankarsrum using the mixing bowl and whisk.
4. Beat butter and sugar until creamy.
5. Stir in egg and saffron mixture.

Final steps

1. Add dough 2 to dough 1 and mix with the rolling pin.
2. Add remaining flour.
3. Form the dough into rolls and place them on a baking tray lined with baking paper.
4. Garnish with raisins and let rest for 30 minutes.
5. Brush the rolls with beaten egg.
6. Bake for 7-9 minutes.
7. Allow to cool on a rack.