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Lussekatter

Prep Time30 minutes
Cook Time15 minutes
Rise time1 hour
Servings: 24 buns

Ingredients

  • 1 C warm milk
  • 1 tsp saffron threads
  • ⅓ C granulated sugar
  • 1 teaspoon yeast
  • 1 egg divided
  • ¼ tsp salt
  • 3 C flour
  • 4 tbsp butter plus extra for brushing room temperature
  • ½ C raisins

Instructions

  • Combine the milk and saffron threads in the bowl of a stand mixer and let sit for 15 minutes, stirring periodically. The mixture should turn an egg-yolk yellow color.
  • Add in the sugar and yeast and let sit until the yeast has bloomed.
  • Give the mixture a stir. Crack and beat the egg, reserving 1 teaspoon for later, and gently beat the rest of the egg into the mixture. Then add in the flour one cup at at time, mixing with a dough hook attachment after each cup.
  • Cut the butter into small chucks and add into the dough while the mixer is on low speed. Continue kneading the dough in the mixer for 5 minutes.
  • Remove the dough from the mixer and form into a ball. Set inside a greased bowl and let rise for one hour.
  • To begin shaping the buns, divide the dough in half and pull from the first half to roll out thin 6"-long strands. Twist the edges in to get the backward "S" shape and place on a greased baking sheet.
  • Place two raisins in the roll, one in each twist of the "S".
  • Beat the reserved teaspoon of egg with 1 tablespoon of water and brush over the buns before baking at 350°F for 12-15 minutes. Remove from oven and brush with butter. Enjoy!