Lussekatter (Swedish Saffron Buns)

TYPE : Swedish
Sweet Bread
YIELD : 24 servings
CALORIES : 224 kcal
PREP TIME : 20 minutes
COOK TIME : 10 minutes
TOTAL TIME : 3 hours 30 minutes


  • 1 batch Vetebröd (Swedish Sweet Bread) (my recipe here)
  • 0.02 oz (0.5 g) saffron threads
  • 2 tbsp raisins, for decorating


  • Grind the saffron with a tablespoon of sugar with a mortar and pestle if available, or soak the threads in a few tablespoons of liquor overnight.
  • Add the saffron to the milk and mix / knead the dough as usual (skip the cardamom). Allow to rise until double the size, 1 – 2 hours.
  • Divide the dough into 24 equal pieces and roll each piece into one or more strands and roll them into different shapes (see below).
  • Press raisins firmly into place, cover with plastic and prove until double the size, about 1 hour.
  • Meanwhile, set the oven to 400°F (200°C).
  • Brush with egg wash and bake until golden brown, about 10 minutes.

Some classic shapes.

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