Lussekatter

Takes 90 minutes | Serves 20 |

Ingredients

500 ml whole milk
1 g saffron
0.5 tsp turmeric
780 g all-purpose flour
2 tsp ground cardamom
0.5 tsp salt
150 g sugar
50 g fresh yeast (or equivalent dry yeast)
150 g butter, softened
1 unit beaten egg
100 ml raisins
50 ml melted butter
50 g pearl sugar

Steps

Prepare the milk mixture

• Mix room-temperature milk with saffron and turmeric. Set aside for a few minutes to allow the milk to turn yellow.
• Tip: Saffron can be replaced with turmeric for color. Using both gives an extra vibrant yellow color.

Make the dough

• Combine flour, cardamom, salt, and sugar in a large mixing bowl. Crumble the yeast directly into the bowl.
• Add the milk mixture to the dry ingredients and knead for about 10 minutes, until the dough comes together. Use a stand mixer with a dough hook if available.

Incorporate butter

• Add room-temperature butter in small cubes and knead until the dough becomes smooth and glossy, about 10 minutes.
• Cover the bowl with a cloth and let the dough rise in a warm place until it doubles in size, about 45 minutes.

Shape the buns

• Lightly flour your work surface and knead the dough. Divide into 20 pieces and roll each piece into a long, finger-thick rope.
• Shape into traditional lussekatter forms (e.g., "S"-shapes) and decorate with raisins as desired. Get creative!

Second rise

• Place the shaped buns on a baking tray lined with parchment paper. Cover with a cloth and let them rise in a warm place for at least 15 minutes. Preheat the oven to 250°C (480°F).

Bake

• Brush the buns with the beaten egg. Bake in the middle of the oven for about 10 minutes, until golden brown.

Finish and serve

• While still warm, brush the buns with melted butter and dip them in pearl sugar.
• Cool slightly on a wire rack before serving. They taste best when warm!