Recipes from a mountain lover

Saffron buns – Swedish Lussekatter!

By November 17, 2014 6 Comments
no image added yet.

Saffron Buns – Swedish Lussekatter

This is a typical pastry we make in Sweden in December. It belongs with dark snowy afternoons with candles and hot chocolate. It can make me wish it was winter the whole year, just so I can eat lussekattter all the time!

Actually on my first long run I did, 90 km in my early twenties I brought this pastry with me as fuel! The picture is from that run 🙂

17717

 

 

200 gram butter

3 dl sugar

2 gram saffron

5 dl milk ( I always use fat milk and organic, of course 😉 )

1 table spoon greek yoghurt or kvarg

2 egg (one in the dough and one after on the buns)

50 gram yeast

a little salt

17-18 dl flour

17230

 

1 Melt the butter and add the milk so the temperature get to 38 degrees.

 

2 Add saffron, sugar, 1 egg, the yoghurt and yeast and stir.

 

3 Add the flour and salt and work the dough so it becomes smooth. Either in a machine or by hand.

 

Let the dough rise for around 1 hour. Set the owen at 200 degrees

 

4 cut the dough into 4 pieces and roll into an oblong shape and from there cut in in pieces and make the shape of a lussekatt!

 

5 let them rise for another 40min-1 hour

 

6 Glaze them with an egg and add 2 raisins / bun

 

7 Bake in the owen for 10-12 minutes.

10811685_374545789380273_1143979525_n

 

 

Enjoy!

10807066_374547286046790_927933763_n

Emelie

Emelie

Swedish mountain lover. Loves running and skiing, farming and baking! ❤

  • cristina

    Wow! They look really yummy! It’s nice see a young sportist women who enjoys cooking. My family and me are fan of you. My first son is born in Martinet, near from Lles and Cap del Rec, and hear of you while we were reading Kilian’s news. You are a beautiful couple. Go on and good luck!!

  • Greta

    Thanks for the recipe Emelie. Tried these at home and they turned out lovely. I’ve almost devoured the entire batch, now I need to run 90Km!!!

  • Carrie

    These are so good; they are perfect energy for a winter ultra!

  • Gloria

    Hi, Emelie! I want to run a little winter race next weekend and I was thinking of baking your saffron buns. Could you, please, tell me how much flour will I need, in grams maybe, because I do not understand what does it mean 17-18 dl in your recipe. Thank you so much!

    • Polin Gueorguieva Petkova

      17-18 deciliters
      1 deciliter (dl) = 100 mililiters (ml) = 0.1 liters (l)

      using that conversion you can figure out how much it is needed !

  • Polin Gueorguieva Petkova

    17-18 deciliters
    1 deciliter (dl) = 100 mililiters (ml) = 0.1 liters (l)

    using that conversion you can figure out how much it is needed !