Heidi Lussekatter, also known as lussebullar, saffransbullar, or saffransbröd, are a traditional Swedish sweet bun enjoyed during the holiday season, especially on Saint Lucia Day (December 13th). They’re characterised by their rich saffron flavour and distinctive S-shape.
Ingredients:
For about 40-45 buns:
- 50g + 125g unsalted butter
- 500ml milk
- 2 tsp caster sugar
- 50g fresh yeast
- 1 tsp salt
- 900g strong white bread flour
- 100g caster sugar
- 1g saffron threads
- 1 large egg
- 1 large egg, beaten (for glazing)
- 90g raisins (optional)
Method:
- Prepare the Milk and Yeast:
- Warm the 50g butter and milk in a saucepan until lukewarm (around 37°C).
- Dissolve the yeast in a small amount of the warm milk, then add the remaining milk, sugar, and most of the flour.
- Knead the dough in a stand mixer or by hand until smooth and elastic. Add the salt and knead for a few more minutes.
- First Proof:
- Cover the dough with cling film and leave to rise in a warm place until doubled in size (about 1 hour).
- Add Saffron and Butter:
- Grind the saffron threads with a pinch of sugar.
- Cream together the 125g butter and 100g sugar until light and fluffy. Beat in the egg and saffron mixture.
- Add the saffron butter to the risen dough and knead until combined.
- Shape and Rise:
- Divide the dough into 40-45 pieces and shape into long, thin sausages. Twist each sausage into an S-shape and place on a baking tray lined with parchment paper.
- Cover the buns and let them rise again until doubled in size.
- Bake:
- Brush the buns with the beaten egg.
- Bake in a preheated oven at 200°C (180°C fan) for 8-10 minutes, or until golden brown.
- Serve:
- Let the buns cool on a wire rack before serving.
Tips:
- For a richer flavour, consider using a higher quality saffron.
- If you don’t have fresh yeast, you can use dried yeast. Follow the packet instructions for the correct amount.
- To store leftovers, wrap the buns tightly in cling film or place them in an airtight container. Reheat them in a low oven or toaster oven before serving.
Enjoy your homemade Lussekatter!
