Lussekatter St Lucia Buns Recipe
 
Cook time
Total time
 
Ingredients
  • 2 packets of 8 g active dried yeast
  • 2 cups whole milk, heated slightly to 115 F
  • 2 tsp saffron, lightly crushed
  • 1 tsp granulated sugar
  • 6 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 tsp kosher salt
  • 2 eggs, lightly beaten
  • 12 tbsp butter, unsalted, softened and cut into tablespoon slices
  • 1 egg
  • 1 tbsp water
  • 3 large baking sheets
  • parchment or silpat
  • craisins or large raisins
Instructions
  1. In the bowl of your mixer fitted with a paddle attachment, mix together the warm milk, the two packets of yeast, saffron and 1 tsp sugar, then let sit for 10 minutes for the yeast to activate and become foamy. This also allows the saffron to steep in the warm milk.
  2. With the mixer on slow, add the flour, 3/4 cup sugar, salt and 2 eggs. When the dough begins to form and cling to the paddle, remove the paddle and put on the dough hook attachment.
  3. Now add the softened butter slices, knead on medium high speed until the dough pulls away from the sides and becomes elastic. This takes about 7 to 8 minutes. Watch the machine and turn it down if the dough is too stiff for the machine to handle.
  4. Take the dough out and put it into a large, lightly greased bowl, cover with plastic wrap and set it in a warm place to rise for about 1 hour.
  5. The dough should have doubled in size after 1 hour. Punch it down and then take it out of the bowl, Shape it into a circle and cut it into 8 pieces by cutting in half, half again and half each piece again until you have 8 wedges. Cut each of the 8 wedges into 4 pieces. Using both hands, gently roll the dough and lengthen it into a rope about 8" long.
  6. Beginning at one end of the rope, roll the dough spirally clockwise, until you get to the center. Beginning on the other end, roll in the opposite direction until you reach the center. This makes an "S" shape.
  7. Place each one on a parchment or silpat lined baking sheet about 2 inches apart. Cover the baking sheets with plastic wrap and set in a warm location to rise again for about 30 minutes.
  8. Preheat the oven to 400F.
  9. Remove the plastic wrap and tuck a cranberry or raisin in the center of each end in the center of the spirals. Brush the tops and sides with an egg lightly beaten with the one tablespoon of water.
  10. Bake until the buns are golden brown and cooked through. My convection oven baked these very quickly in only 14 minutes and were quite dark. So if you are using a convection oven, check on these buns at about 10 minutes and then bake time accordingly.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/11/28/lussekatter-st-lucia-buns-recipe/