Lussekatt (Swedish Saffron Buns)

Today we have representatives of traditional Swedish pre-Christmas baked goods – fragrant and sweet saffron buns “Lussecutt”. Small fluffy buns are very good with coffee or mulled wine. If there are too many buns, the remainder can be frozen, and then defrosted in the microwave and relished again, soft and fragrant.

Cook: 1 hour 40 minutes

Servings: 16

Ingredients

• Milk – 200 ml + for greasing buns
• Butter – 50 g
• Egg – 1 pc.
• Sugar – 60 g
• Flour / s – 400 g (3 glasses with a capacity of 200 ml)
• Dry yeast – 1.5 teaspoon
• Cognac (vodka or water) – 10 ml
• Salt – 5 g
• Dried saffron – 1 pinch
• Raisins – 1 tbsp + for decorating buns

Directions

1. In separate bowls, we pre-soak raisins and a small pinch of saffron in cognac, vodka or water (we distribute the liquid in proportion to the number of soaked ingredients – obviously less for saffron than for raisins). We leave for a few hours.
2. We heat the milk to about 37 degrees. We check the yeast – we make a dough. To do this, mix yeast with half milk, a pinch of sugar, and a pinch of flour. Cover the dough with foil and put in a warm place for 10 minutes. During this time, the yeast should rise up into a frothy head.
3. Separately mix the sifted flour with sugar and salt. Modern bakers often add 1 or 2 ground cardamom boxes at this stage, you can do this too.
4. Add the suitable yeast, soaked saffron, and the remaining warm milk. We mix.
5. Add melted butter at room temperature. We leave half the yolk to grease the buns, send the rest of the egg into the dough.
6. Knead the dough with your hands or in a food processor for about 5-7 minutes. The result is a soft, elastic, slightly sticky dough. Cover the bowl with the dough with a towel and put it in a warm place for about 1 hour.
7. When the dough has increased in volume, we begin to shape the buns.
8. Divide the dough into 16 equal pieces.
9. Roll a flagellum about 1 cm thick from each piece of dough.
10. We fold the flagellum from both ends in different directions (towards ourselves and away from ourselves) into the snails, so that we get a blank in the form of an infinity symbol.

    

11. Transfer the buns to a baking sheet, cover with foil, and leave in a warm place for proofing for about 15-30 minutes. We turn on the oven to heat up to 180-200 degrees.
12. Then we mix half of the yolk with half a teaspoon of milk or water and gently grease the buns that have come up. On both sides of the bun, put the zest in the center of the swirling snail.
13. We bake the buns at 180-200 degrees until golden brown, about 6-8 minutes.

Enjoy your meal!

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