Lifestyle

How to make saffron buns with butter filling

By Sara Aasum Hultberg
Lussekatter

Photo: Sara Aasum Hultberg

Swedish pastry chef Sara Aasum Hultberg shares a lussekatter recipe that gives the classic St Lucia treat a modern and decadent twist

Along with glögg and gingerbread, the key food of Scandinavia’s St Lucia Day is lussekatter (or lussebullar), an S-shaped saffron bun dotted with raisins. The sweet treat is also a popular fika throughout the holiday season. Here, we enlisted Stockholm’s renowned pastry chef and author Sara Aasum Hultberg for a fresh take on the classic recipe.

LusseKatter

Photo: Sara Aasum Hultberg

lussekatter

Photo: Sara Aasum Hultberg

Ingredients

Makes about 25

For the dough:
300ml water
1g saffron, powdered or whole
30g fresh yeast
600g all purpose flour
90g sugar
A pinch of salt
1 small egg
75g butter, softened

For the filling:
75g butter, softened
90g sugar
A pinch of salt
15g light syrup
10g vanilla sugar

1 egg, lightly beaten
50 raisins
50 ml water
50g butter
90g caster sugar

Lussekatter

Photo: Sara Aasum Hultberg

Method

1

Mix water with saffron and yeast in a an electric mixer using a dough hook until mixed. Add all other dough ingredients and knead on medium to high speed for about 10 minutes. You want a dough that’s rather soft. Put plastic wrap around and chill for about 1 hour.

2

Mix all ingredients for the filling until combined. Soak the raisins in water. Roll the dough out to about 40 x 40cm, spread the filling on the dough and fold it twice, it should be 3 layers of dough in total. Roll it out a bit more and cut in about 25 strips.

3

Roll them in to the middle from opposite sides, opposite directions and put on baking trays with parchment paper.

4

Let the dough rise under plastic or a kitchen towel until almost double in size, about 1-2 hours.

5

Brush the buns with egg and put 2 raisins in each bun.

6

Bake in 200 °C, for about 8- 10 minutes.

7

Melt the butter and brush the buns when cooled down. Dip them in caster sugar.


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