Saffron Buns - Lussekatter
Preparation time
Cooking time
Total time
This recipe is courtesy of Jan Hedh and Peter's Yard Bakery, Edinburgh. You'll need to set the raisins to soak a few hours in advance. Saffron is best used in moderation, you might just want to use a few strands the first time you make the recipe.
Recipe type: Bread
Cuisine: Swedish
Serves: 8
  • !Dough starter
  • 350gr wheat flour with high protein content (e.g stone ground or spelt)
  • 13gr castor sugar
  • Half a pint of tepid milk
  • 14gr dried yeast
  • Second stage:
  • !Dough starter
  • 250g flour
  • 90g castor sugar
  • 10g salt
  • 10g ground cardamom seed
  • ½ a lightly whisked egg (save the other half for glaze)
  • 125 butter at room temperature
  • 2 to 3g saffron ground mixed with a dash of white rum to bring out the flavour and colour
  • 40 or so raisins which have been soaked in water for several hours
  1. Put dough starter in bowl, add the sugar, salt, saffron, cardamom and egg
  2. Add the flour gradually while mixing
  3. Mix at low speed for 5-6 mins
  4. Increase speed work the dough until elastic for another 10 mins
  5. Tip the dough onto a clean surface and leave it to raise for 3+ mins,
Making the Lussekatter
  1. Separate the dough into pieces of 60g, roll these into long sausage shapes and leave to rise for 5 mins under cover
  2. Make lussekatter according to picture (looks like the figure 8 normally)
  3. Decorate with a raisin in each of the two twists (see photo)
  4. Brush lightly with a beaten egg mixture and leave to raise for 45mins
  5. Put oven on at 200 degrees centigrade for a fan oven
  6. Bake until golden for approx 15 mins
Recipe by Edinburgh Foody at