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Fluffy Swedish Saffron Buns Lussekatter Recipe Easy Spring Easter Treats

Swedish saffron buns - featured image
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Traditional Swedish saffron buns known as Lussekatter, perfect for Easter celebrations. These soft, fluffy buns have a subtle saffron glow and a tender crumb with a hint of cardamom.

Ingredients

Scale
  • 2 1/4 teaspoons (7g) active dry yeast (or instant yeast)
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 1/2 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1/4 teaspoon ground cardamom (optional but traditional)
  • 0.05 ounces (1 gram) saffron threads, crushed (or 1/2 teaspoon pre-ground saffron powder)
  • 3 to 3 1/2 cups (375-440g) all-purpose flour
  • Whole raisins or currants (about 24, one per swirl)
  • 1 egg yolk mixed with 1 tablespoon water for egg wash

Instructions

  1. Activate the yeast: Sprinkle yeast over warmed milk (110°F/43°C) and let sit for 10 minutes until foamy.
  2. Prepare saffron mixture: Crush saffron threads finely and mix with a tablespoon of warm milk to release color and aroma.
  3. Mix wet ingredients: In a large bowl, combine sugar, melted butter, egg, salt, cardamom, and saffron milk. Stir well.
  4. Add yeast mixture to the wet ingredients and mix thoroughly.
  5. Add flour gradually (starting with 3 cups), mixing with a wooden spoon or dough hook. When dough pulls away from bowl, knead on floured surface for 5-7 minutes, adding up to 1/2 cup more flour if needed. Dough should be soft and slightly sticky.
  6. First rise: Place dough in lightly oiled bowl, cover, and let rise in warm place until doubled, about 60 minutes.
  7. Shape buns: Punch down dough, divide into 12 equal pieces (~70g each). Roll each into a 12-inch rope and shape into an ‘S’ swirl. Place on parchment-lined baking sheet.
  8. Second rise: Cover shaped buns and let rise for 30 minutes until puffy.
  9. Apply egg wash and press a raisin into the center of each swirl.
  10. Bake at 375°F (190°C) for 12-15 minutes until golden and puffed.
  11. Cool buns on wire rack for 10 minutes. Serve warm or at room temperature.

Notes

Use fresh yeast for best rise. Warm milk to about 110°F to activate yeast without killing it. Crush and soak saffron to release flavor and color. Avoid over-kneading dough to keep buns soft. Let buns rise fully during second rise for fluffiness. Egg wash adds a golden, glossy finish. For gluten-free, use a suitable blend with xanthan gum. Vegan adaptations include coconut oil and flax egg.

Nutrition

Keywords: Lussekatter, saffron buns, Swedish Easter, saffron, cardamom, traditional Swedish recipe, Easter treats, fluffy buns

Find it online: https://perkypan.com/fluffy-swedish-saffron-buns-lussekatter-recipe-easy-spring-easter-treats/