Lussekatter( Swedish Saffron Buns) | How to make Lussekatter( Swedish Saffron Buns)

By Swathi Joshnaa Sathish  |  8th Jan 2019  |  
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Lussekatter( Swedish Saffron Buns)by Swathi Joshnaa Sathish
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About Lussekatter( Swedish Saffron Buns) Recipe

The name, Lussekatter, means “Lucia cats” and comes from the way the scrolled buns looks like a cat’s tail and the fact that they are common to serve on Saint Lucia’s Feast Day in December. These Swedish Saffron Buns actually made to resemble a cat ‘s tail. Saffron gives these rolls a beautiful golden color that is accented by dark raisins. The rolls are lightly sweet, and rich enough with eggs and butter.

Lussekatter( Swedish Saffron Buns)

Ingredients to make Lussekatter( Swedish Saffron Buns)

  • Plain flour

How to make Lussekatter( Swedish Saffron Buns)

  1. Soak 1/2 gram saffron in 1/4 cup hot milk .
  2. Mix for 2 minutes .Cover and keep aside for 1 hour for better saffron infusion.
  3. Take 1/4 cup like warm milk . Add 1 teaspoon dry yeast .
  4. Add 1 teaspoon sugar . Mix . Cover and rest the yeast solution to bloom for 10 minutes .
  5. Take 2 cups plain flour in a wide bowl . Add a big pinch of salt .
  6. Add 6 tablespoons powdered sugar . Mix the ingredients .
  7. Add the activated yeast mixture at the centre of the flour .
  8. Add the saffron infused milk .
  9. Add 1 beaten egg .
  10. Start mixing the ingredients with a spatula .
  11. Add 4 tablespoons melted unsalted cooled butter . Knead .
  12. Dust extra flour and knead the dough for 10 to 15 minutes or until a smooth dough is achieved .
  13. Dough shouldn’t be too sticky . Should be pliable and bouncy .
  14. Bouncy dough is ready . Cover and rest in a warm place for 60 minutes or until dough size doubles.
  15. Dough has doubled and risen . Punch and knead dough for another 5 minutes .
  16. Divide dough into medium sized balls .
  17. Take each ball and roll it into a snake as shown .
  18. A 6 inch snake is designed like S . Give a spiral shape in opposite directions as shown .
  19. First top then bottom . S shaped buns are again covered and left for proofing .Wait for 30 mins.
  20. Cover and rest .
  21. Final proved Buns are ready to get baked . Preheat oven at 215C .
  22. Insert raisins in opposites on the buns as shown .
  23. Egg wash
  24. the buns for a rich colour .
  25. Bake in a preheated oven for 12 to 15 minutes or until buns turn golden .
  26. Lussekattar/ Swedish Saffron Buns are ready .
  27. Cool the buns on the wire rack . Serve warm buns . They are so fluffy , spongy and flavorful.
  28. Lussekatter is a traditional Swedish Christmas Buns.
  29. These buns are made in advance to celebrate St. Lucia’s Day which falls on December in Sweden. A traditional practice during Christmas time.

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