Prep 1 hr 30 mins
Cook 7 mins
Lussekatter other wise known as Saffron Buns are an old traditional favorite in my Swedish grandmother’s family, my stepdad's mother. They are usually eaten on December 13, which is called Lucia Day.
- 19.71 ml yeast
- 473.18 ml milk
- 177.44 ml butter or 177.44 ml margarine
- 118.29 ml white sugar
- 4.92 ml salt
- 1 large egg
- 946.36-1182.95 ml flour
- 1-2 g saffron
- 59.14 ml raisins (use for decorations)
- These ingredients are the same as for cinnamon rolls, follow the same directions.
- Add the saffron to the liquid and mix.
- Add the egg as the dough is kneaded.
- Take a piece of dough; roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long.
- Roll up both ends in opposite circles until they meet about midway.
- Place a raisin into the center of each circle.
- Let the "lussekatt"'s rise about 30-40 min in a nondrafty area.
- My grandmother always put a warm towel over the dough to help it to rise faster.
- Baste with whipped egg.
- Bake in 420-440 °F (200-225 °C), or until golden brown.
- Not sure how many this will serve, grandmothers recipes never had that information written down.