Dessert

Lussekatter (saffron buns)

Name: Lussekatter (saffron buns)
Total time: 150 min
Yield: serves 16
Ingredients: 1 pincée Saffron; 20 cl Milk; 15 g Baker's yeast; 500 g Flour; 100 g Sugar; 125 g Butter; 2 Egg; 50 g Raisins

Preparation time: 2 h 30
Servings: serves 16

Ingredients

serves 16

Saffron — to buy1 pincée
Milk — to buy20 cl
Baker's yeast — to buy15 g
Flour — to buy500 g
Sugar — to buy100 g
Butter — to buy125 g
Egg — to buy2
Raisins — to buy50 g

Preparation

Steep the saffron in warm milk for 10 minutes, until the milk turns a lovely golden color.
Dissolve the yeast in this saffron milk with a spoonful of sugar.
In a large bowl, mix the flour, sugar and salt, add the warm melted butter, the egg and the milk-yeast-saffron mixture, then knead for 10 minutes until smooth and elastic.
Cover and let rise for 1 hour at room temperature, until the dough doubles in size.
Divide the dough into 50 g portions, roll each into a rope and shape into an S to mimic the traditional cat's-eye curls, placing a raisin in the center of each spiral.
Place on a baking sheet, cover with a towel and let rise for another 30 minutes.
Brush with beaten egg yolk and bake at 200°C for 10 to 12 minutes, until golden.
Let cool slightly on a rack before serving with a cup of coffee.