Lussekatter Buns

Scandinavian Traditional Recipe

  • 1/4 cup hot water*
  • 1/4 tsp crushed saffron threads*
  • 1 cup very warm milk
  • 1/4 cup sugar
  • 1 stick (1/2 cup) softened butter
  • 1 tsp salt
  • 1 egg
  • 2 tbs active dry yeast
  • 3 1/2- 4 cups flour
  • One beaten egg, for brushing
  • Toppings*

*If your substituting Saffron with Orange, simply zest 1 tbsp and instead of 1/4 juice the orange. I heated the zest and OJ in a small pot removing right after it started to boil. *

*Toppings: Rasins, dried fruits, poppy seeds, sugar, icing

  1. Start by crushing your Saffron threads. Add your crushed saffron into the hot water, and let it seep for at least 10 minutes.
  2. Meanwhile, In a large mixing bowl, mix your milk, sugar, butter, salt, egg, yeast, and saffron water. Next, Add the flour slowly while you mix.
  3. Knead the dough for 6-8 minutes, on a lightly floured surface and then place it in a well oiled bowl covered with plastic wrap to rise. You should let it rise for about an hour.
  4. Punch the dough down, and gently shape into your saffron buns. The most traditional shape is a backwards “S” shape. Once shaped, cover with plastic wrap and let them rise again for about 15 minutes. Then, brush the top of each bun with beaten egg, and garnish as desired.
  5. Bake at 350 F in a preheated oven until golden brown (about 12 minutes) and serve immediately. If any cookies remain, freeze them!