Description
St. Lucia Saffron Buns, also known as Lussekatter, are light and slightly sweet yeasted buns flavored with saffron and studded with currants or raisins.
Ingredients
Units
Scale
- 3/4 cup milk (175 ml) (I used almond milk)
- 1/4 teaspoon saffron threads (I used 1/2 tsp)
- 1 tsp plus 1/4 cup (50 g) white, granulated sugar (I used organic)
- One 1/4-ounce packet active dry yeast (I used 1 1/2 tsp instant yeast)
- 3 1/2 to 4 cups (490 g to 570 g) all-purpose flour (I used stone-milled AP flour)
- 1/2 teaspoon kosher salt (I used fine sea salt)
- 1/2 teaspoon ground cardamom
- 1/4 cup (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened
- 1/4 cup of sour cream
- 2 large eggs
- Raisins, currants, dried cherries (I used dried cranberries)
Glaze
- 1 egg, beaten with a couple teaspoons water
Instructions
- In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Stir in the butter until melted. Let cool until about 115°F, or warm to the touch, but not hot.
- In the bowl of a stand mixer, whisk together 3 1/2 cups (490 g) of the flour, yeast, remaining 1/4 cup of sugar, salt and ground cardamom (if using).
- Make a well in the center of the flour and add the milk-saffron-butter mixture, the eggs, and the sour cream. Mix the ingredients until well incorporated.
- Switch to the dough hook of your mixer (if using, otherwise knead by hand). On low speed, start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.
- Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish.)
- Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)
- When the dough has doubled in size, gently press it down and knead it a couple of times. Divide the dough into 12-14 equal pieces. Shape each piece into a ball. (60 to 70 grams; I made 14 buns weighing roughly 69 grams each).
- Roll each ball out into a snake, about 14 inches 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. (I pressed the dried cranberries into the center of the spirals before the final rise to keep them from popping out during baking.)
- Cover with plastic wrap or a towel and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.
- Preheat oven to 400°F (205°C). Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the “S” spirals. (As mentioned previously, I did this before the final rise.)
- Place in the oven and bake at 400°F (205°C) for about 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.
- Prep Time: 2 hours 30 mins
- Cook Time: 12 mins
- Category: Yeasted Sweet Buns