Traditional Swedish saffron buns called Lussekatter (named after Lucia cats) are the ultimate saffron-infused fluffy yeasted brioche to bake before the holidays!
💡 Expert Tip: The most important part of the shaping process is always working with a dough that is cold enough.
First, prepare the ingredients that are very similar to any other buttery brioche dough
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Activate the yeast in a relatively warm kitchen environment
It is usually better to buy saffron threads and grind your own in a small mortar.
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Then, knead flour, sugar, yeast, milk, butter and saffron mixture until gluten window achieved as per above.
Let the dough rise in a warm place and double its size.
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Then, roll it out, cut it and shape it
Give it another rise before baking at 180C / 356F (no fan) for about 12 minutes.
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These buns are crazy moist and delicious, and primarily made for St. Lucia Day (December 13th) but enjoyed throughout November and December in Sweden.