Wednesday, 2 December 2015

Lussekatter (Saffron Bun)

When I saw my long time friend C baked Lussekatter (Saffron Bun), I immediately think about that box of saffron given to me some time ago.

Looking at C's buns, I find it so cute.   Since my girl is home today, I baked this for our tea time.

According to the author, this bread is baked to celebrate the spirit of Advent and Christmas.  Traditional ones are without cardamon but she prefers with them so I will go with her taste bud as I too like the smell of cardamon.

She also provided an interesting story behind this bread that you can read about.

Learning experience:

I have increased another tsp of saffron has I find the colour is not evident.  Also since we prefer a sweeter bread, I have increased the sweetness as well.

These buns yield a soft and fluffy texture.  I felt that it taste better when 
serve warm.  

Modified from : Simply Recipes

What you need:
Yield: 16 pcs @ 60g each

175 ml milk
2 tsp saffron threads
70g granulated sugar
7g instant yeast 
495g plain flour
1 tsp salt
3 tsp cardamon
56g unsalted butter, softened
60g yogurt
2 large eggs


1 egg, beaten


Heat up the milk, saffron, with 1 teaspoon of sugar until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 46°C, or warm to the touch and don’t burnt.

Sieve the milk and then add in the yeast over the warm saffron-infused milk, give it a stir and let sit for 5 to 10 minutes until foamy.

In a mixing bowl, whisk together 490g flour with the remaining 50g sugar, salt and ground cardamom.

Create a well in the center of the flour and pour in the saffron mixture, the eggs, the butter and yogurt. Mix the ingredients until well incorporated.

On low speed and using a dough hook, knead the dough until it the sides of the bowl is clean.

Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. Refrigerate overnight.

The next day, let sit in a warm place for 1 to 2 hours, until the dough has doubled in size.

Next gently press it down and knead it a couple of times to degas.

Divide dough about 60-70g each.  Roll into a ball.

Next roll the ball out into a long rope, about 14” long. Then Curl the ends in opposite directions, forming an "S" with spirals at each end.

Place on a lined baking sheet and repeat with the rest of the dough.

Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.

Preheat oven 180°C.

Glaze with beaten egg over the tops and sides of the uncooked buns.

Place raisins in the centers of the "S" spirals.

Bake for 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.  

Remove from oven and let cool for 5 minutes before eating.

I am please to submit to Cook and Celebrate: Christmas 2015 event.  

Organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Keep warm!


  1. Hi Edith,

    I love baking with saffron too. Your lussekatter looks pretty with its deep yellow colour :D


  2. Love the sunny yellow color of this delicious looking bun . I'll be baking this bun for St . Lucia day soon . Have a nice day ;)

  3. Lovely colour, and bet it tastes yummy when it is warm :)


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