St. Lucia saffron buns (Lussekatter)

By Ala Lemon
January 20, 2015
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Makes: 12

  • 1 teaspoon saffron threads
  • 240 milliliters milk (1 cup)
  • 50 grams unsalted butter (1,7 oz. / 1/4 cup / 4 tbsp)
  • 100 grams sour cream or Greek yogurt (3,5 oz. / 1/2 cup)
  • 500 grams bread flour (1 lb / 4 cups)
  • 50 grams caster sugar (1,7 oz. 1/4 cup)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • teaspoons active dry yeast
  • 24 raisins or sultanas
  • 1 egg, beaten
  • 2 tablespoons brandy (optional)
  • ½ teaspoons ground cardamom (optional)
  1. Combine the milk and saffron threads, and heat in a pan or in the microwave until warm but not hot. Let cool for 10 minutes.
  2. Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.
  3. Sift the flour into a bowl. Add the sugar, baking powder and salt, and mix with a wooden spoon.
  4. Add the yeast and mix.
  5. Stir in the milk and sour cream. Bring together to form a dough.
  6. Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.
  7. Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1½ hours or until it has doubled in size.
  8. Grease two baking trays, or line them with baking paper.
  9. Tip the dough onto a lightly floured surface and knock it back in one or two punches.
  10. Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).
  11. Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form an S shape.
  12. Place on the baking sheets and add a raisin into the centre of each of the two “eyes” of the rolls.
  13. Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.
  14. Preheat the oven to 220°C/425°F.
  15. Beat the egg and brush over the buns.
  16. Bake for 8-10 minutes or until golden brown.
  17. Cool on a wire rack before serve warm with cold milk, hot chocolate… or a cup of glögg (mulled wine).
  18. Find more recipes on my blog

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