Swedish Saffron Buns (Lussekatter) Recipe

Gatti di Santa Lucia (Lussekatter) Recipe: A Swedish Tradition for Christmas

Category: Desserts
Servings: 20 pieces

Ingredients

Nutritional Information (per serving, approximate):

Instructions
To make the traditional Gatti di Santa Lucia (Lussekatter), the beloved Swedish saffron buns enjoyed during the Christmas season, follow these detailed steps. The preparation is a fun, aromatic process, culminating in soft, golden buns that are perfect for the holidays.

1. Prepare the Raisins
   Begin by soaking the raisins in warm water for approximately 15 minutes. This step ensures the raisins plump up, adding a lovely texture and burst of sweetness to each bun.

2. Activate the Yeast
   In a small bowl, dissolve the fresh yeast in 50g of the whole milk, making sure the milk is at room temperature. Stir well and set aside to activate.

3. Infuse the Milk with Saffron
   In a small saucepan, pour the remaining milk (350g) and add the saffron threads. Gently heat the mixture over low heat, allowing the saffron to infuse its rich golden color and aromatic fragrance into the milk. Keep the heat low so the milk doesn’t boil.

4. Combine the Ingredients
   In the bowl of a stand mixer, combine the saffron-infused milk, activated yeast, sugar, and a pinch of fine salt. Use the dough hook attachment to mix everything together until the ingredients are roughly combined.

5. Add the Butter
   Slowly incorporate the softened butter, adding it in small chunks to the dough. This will help create a smooth, soft dough. Continue mixing the dough until it becomes uniform, smooth, and elastic. This step may take around 10-15 minutes.

6. Knead the Dough
   Once the dough has come together, transfer it to a lightly floured work surface. Knead briefly by hand to further smooth the dough. It should be firm yet pliable. After kneading, place the dough in a lightly oiled bowl and cover it with plastic wrap. Let it rest and rise for about 1 hour, or until it has doubled in size.

7. Shape the Buns
   After the dough has risen, gently punch it down to release any air bubbles. Divide the dough into 20 equal pieces. Take each piece and roll it into a small ball. From each ball, form a 30 cm long rope, approximately 3 cm in diameter.

   As you shape the ropes, keep the other dough balls covered with plastic wrap to prevent them from drying out.

8. Form the “S” Shape
   Using a rolling pin, flatten the center of each dough rope while leaving the ends slightly thicker. From one end, carefully roll the dough towards the middle, then flip it over to form a beautiful “S” shape (similar to the letter “ess”). Press a raisin into the center of each coil for decoration.

9. Prepare for Baking
   Line a baking tray with parchment paper. Place the shaped buns onto the tray, making sure to leave enough space between them as they will expand during baking. Brush each bun with a little beaten egg to give them a lovely golden finish.

10. Let the Buns Rise
    Cover the tray loosely with plastic wrap and let the buns rise for about 30 minutes, allowing them to puff up and become even softer.

11. Bake
    Preheat your oven to 180°C (350°F). Bake the Gatti di Santa Lucia in a preheated static oven for 20-25 minutes, placing the tray in the center of the oven. The buns should turn a rich golden brown when ready.

12. Cool and Serve
    Once baked, remove the buns from the oven and let them cool slightly on a wire rack. Enjoy them while still warm or at room temperature, perfect with a cup of tea or coffee.

These Swedish Gatti di Santa Lucia (Lussekatter) are sure to become a beloved treat in your holiday celebrations. With their rich saffron flavor and soft, buttery texture, they capture the essence of Swedish Christmas traditions. Whether you serve them at a festive gathering or savor them with your family, these buns will bring a warm and cozy atmosphere to your home.