Lussekatter (St. Lucia Buns)
  • 150 g butter, melted
  • 5 dL milk
  • 2 pinches ground saffron threads
  • 2v dL sugar
  • 50 g fresh yeast
  • 1 tsp salt
  • 1½ L flour, approximately
  • ½ cup raisins
  • 1 egg
  1. Crumble the cube of yeast into a mixing bowl. Set aside. Heat the milk until it becomes about 98 degrees Fahrenheit (body temperature). Add the melted butter to the milk and stir. Pour a small amount of warm milk and butter mixture into the yeast and mix well. Add the remaining milk and butter mixture slowly while whisking until it has become incorporated. Allow to sit for about 5 minutes.
  2. Add the ground saffron, salt, and sugar into the mixture and mix well.
  3. Using a stand mixer and the dough hook, add the flour to the wet ingredients one cup at a time. Knead the dough and keep adding flour until is tacky, but workable (plus or minus about a half cup). Like the kanelbullar, some recipes suggest to keep adding flour until the dough releases from the sides of the bowl during mixing, but I think that's too much. I always stop before that happens, knowing that I can add more flour later if needed. Cover with a kitchen towel and let rise for an hour, or until it has doubled in size.
  4. Preheat the oven to 375 degrees Fahrenheit.
  5. Thoroughly flour a large working surface and roll out ¼ of the dough into a long roll. Cut the dough into 6-inch pieces and form each into a tight "S" shape, spiraling the ends in opposite directions (see picture). Place a raisin at the start and end of the piece. Repeat with the remaining dough and cover and let rise for another 40 minutes.
  6. Brush the egg over the buns and bake for 10-15 minutes, or until golden brown. Serve while warm.
Recipe by That Oven Feelin' at