Saffron buns – Swedish Lussekatter

Traditional Swedish saffron buns, the best bun for Christmas! This is my favorite time of the year. I love the Christmas holidays and all the baking and sweet treats! Recipe in Sweish: Lussekatter

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Here is the video when I bake Swedish saffron buns:


Saffron buns for Lucia, 32 pieces

1g saffron
1 tsp caster sugar
50g fresh yeast or 14g dry yeast
500g milk
180g caster sugar
1 teaspoon salt
200 g softened butter
840-900 g all purpose flour

1 egg

How to:
1. Grind the saffron with the sugar. Warm the milk to 37 degrees Celsius or 98 degrees Fahrenheit and ad the saffron.
2. Crumble the yeast in a bowl and ad the milk.
3. Add sugar, salt, butter and almost all the flour. Save some for the kneeding after the first rise.  Work the dough for 10 minutes.
5. Cover the bowl and leave to rise for 30 minutes.
6. Knead the dough lightly and divide it into 32 equal parts. Roll out each part and roll together as shown in the video.
7. Place the buns on a sheets of baking paper and cover with a cloth and leave to rise for 30 minutes.
8. Brush the buns with egg wash and put in raisins.
9. Bake the buns at 220 Celsius or 430 Fahrenheit for 7-8 minutes.
10. Let the buns cool on a wire rack under a cloth.

Yeast: I use 50 g fresh yeast, it is mostly common in Sweden and we have it in all grocery stores. For dry yeast, that would be 14 grams with the kind we have in Sweden. If you are used to do bread or buns, use the same amount yeast that you would use for two cups of liquid. If you use dry yeast, you should heat the milk a couple of degrees warmer, 40 Celsius or 104 Fahrenheit.


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