Lussekatter (Saffran buns)

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Step 1

Melt butter in a pot together with saffran and let it barely come to a boil and remove from heat.

Step 2

Add to the pot milk, whipping cream and leave it until it reaches 37 C.

Step 3

In a big bowl (in which you will knead the dough) combine the wet ingredients from the pot and fresh yeast. Then add eggs, sugar and salt.

Step 4

Start incorporating the flour and kneading the dough until it doesn't stick to the sides of the bowl. With a standing mixer, about 10-15min kneading is recommended.

Step 5

Let the dough rest and rise in the bowl under a towel until doubled in size, about 45-60min.

Step 6

Knead the dough on a floured surface and divide into four. Then, each quarter further divide into six pieces.

Step 7

Preheat the oven to 200 C, convection setting.

Step 8

Shape the divided dough into lussekatter and place them on a baking shit lined with parchment paper. Let them rise again under a towel for 45-60min.

Step 9

Mix egg and whipping cream in a small bowl and brush the rised lussekatter gently.

Step 10

Decorate with raisins and bake for about 10min.