Lussekatter, those beautiful golden buns with their distinctive “S” shape and sprinkle of raisins, are a beloved Swedish tradition, particularly during the Christmas season. These saffron-infused treats are not just delicious but also steeped in history and folklore, making them a fascinating and rewarding baking project.
Whether you’re looking to connect with your Swedish heritage or simply want to impress your family and friends with a unique and flavorful pastry, this comprehensive guide will equip you with everything you need to know to make perfect lussekatter at home. Let’s get started!
Ingredients for Lussekatter:
To embark on this delightful baking adventure, gather the following ingredients:
- 1 gram (1 packet) saffron threads
- 1/4 cup (60ml) warm milk
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 3 1/2 cups (438g) all-purpose flour, plus more for dusting
- 1 large egg
- 1/4 cup (60ml) heavy cream
- Raisins for decorating
Equipment You’ll Need:
- Two large bowls
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
How To Make Lussekatter: A Step-by-Step Guide
1. Infuse the Saffron:
- In a small bowl, combine the saffron threads with the warm milk.
- Let it sit for at least 30 minutes to allow the saffron to infuse the milk with its vibrant color and flavor.
2. Prepare the Dough:
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- In a separate bowl, dissolve the yeast in 1/4 cup of lukewarm water.
- Add the yeast mixture to the butter-sugar mixture and stir to combine.
- Gradually add the saffron milk to the bowl, mixing well after each addition.
3. Kneading the Dough:
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
4. The First Rise:
- Place the kneaded dough in a lightly greased bowl, turning it to coat all sides.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
5. Shaping the Lussekatter:
- Punch down the risen dough to release the air.
- Divide the dough into 16 equal pieces.
- Roll each piece into a long rope, about 12 inches long.
- To form the traditional “S” shape, fold each rope in half and twist the ends together twice.
6. The Second Rise:
- Place the shaped buns on a baking sheet lined with parchment paper.
- Cover the buns loosely with a clean kitchen towel and let them rise for another 30 minutes.
7. Preparing for Baking:
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the egg and heavy cream to make an egg wash.
8. Baking the Lussekatter:
- Brush the risen buns generously with the egg wash.
- Press a few raisins into the center of each twist.
- Bake the buns for 12-15 minutes, or until golden brown.
9. Cooling and Serving:
- Remove the baked lussekatter from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Serve the lussekatter warm or at room temperature. They’re delicious on their own or with a dollop of butter.
Tips and Tricks for Perfect Lussekatter:
- Saffron Quality: Using high-quality saffron threads is crucial for achieving the authentic flavor and color of lussekatter.
- Grinding Saffron: For a more intense flavor and color, consider grinding the saffron threads with a mortar and pestle before infusing them in milk.
- Milk Temperature: The milk used to infuse the saffron should be warm, not hot. Hot milk can kill the yeast.
- Dough Consistency: The dough should be soft and slightly tacky but not too sticky. Add more flour, one tablespoon at a time, if needed.
- Shaping Variations: While the “S” shape is traditional, feel free to experiment with other shapes, such as braids or knots.
- Baking Time: Baking time may vary depending on your oven. Keep a close eye on the buns and adjust the baking time as needed.
Lussekatter Dough
Lussekatter Baking
FAQs About Making Lussekatter:
Q: Can I make lussekatter without saffron?
A: While saffron is a key ingredient that gives lussekatter their distinctive flavor and color, you can omit it if you don’t have any on hand. The buns will still be delicious but will have a lighter color.
Q: Can I freeze lussekatter?
A: Yes, lussekatter freeze beautifully. Once the buns have cooled completely, place them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a preheated oven at 300°F (150°C) for 5-10 minutes.
Q: What can I serve with lussekatter?
A: Lussekatter are delicious on their own, but they’re also traditionally served with coffee or tea. They’re equally delightful with a dollop of whipped cream or a side of fruit.
Making lussekatter is a wonderful way to embrace the warmth and tradition of Swedish baking. As you knead the dough and shape these beautiful buns, remember that you’re participating in a centuries-old tradition enjoyed by generations.
We at Family Cuisine encourage you to gather your loved ones in the kitchen and create your own cherished memories while baking these delightful saffron treats. Don’t forget to share your baking triumphs with us in the comments below!
