Marcus Samuelsson's Lussekatter (Swedish Saffron Buns)

By ltrodrigu

These spiced buns the color of the sun appear at the time of year when actual sunlight is scarce in Sweden.

Ingredients

• 2 1/4 cups plus 2 tablespoons milk
• 1/4-ounce package active dry yeast
• 2 tablespoons brandy
• 1 teaspoon powdered saffron
• 4 cups flour plus more as needed
• 1/2 cup sugar plus 1 teaspoon plus 1 pinch sugar
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/4 cup dark raisins plus 24 extra
• vegetable oil
• 1 large egg, lightly beaten

Details

Servings 12
Adapted from online.wsj.com

Preparation

Step 1

Heat 2 cups milk in a small saucepan just until warm and remove from heat. Combine ¼ cup milk, active dry yeast and a pinch sugar in a small bowl and let sit until bubbly, 10 minutes. Combine another 2 tablespoons milk, brandy, 1 teaspoon sugar and saffron in a small bowl, stirring to dissolve sugar.

In a large bowl, whisk together flour, ½ cup sugar, cardamom and salt. Make a well in the center and pour in yeast mixture, dissolved saffron and remaining milk. Stir with a wooden spoon, gradually adding more flour as necessary, until a soft dough forms.

Turn dough out on a lightly floured surface and knead, adding just a little more flour if necessary, until dough is smooth, shiny and elastic, 10-15 minutes. Knead in all but 24 reserved raisins.

Shape dough into a ball. Put it in a large, lightly oiled bowl, turning to coat, and cover with kitchen towel. Let rise in a warm place until doubled in bulk, 30 minutes.

Punch down dough and transfer to a lightly floured surface. Shape dough into a log and divide into 12 equal balls. Cover with a kitchen towel and let rise until almost doubled in size, 30 minutes.

Preheat oven to 375 degrees. After dough rises, form each dough ball into an 8-inch-long roll. Twirl ends of each roll in opposite directions to form an S-shape and place on a parchment paper-lined baking sheet. Place 1 raisin in center of each end of bun.

Bake buns until the bottom sounds hollow when you pick one up and rap it with your knuckles, 30 minutes. Lightly beat egg with 1 tablespoon water. Remove buns from oven and brush tops with egg wash. Let cool on a rack.