Lussekatter

These delicious saffron buns are a traditional Scandinavian treat made on the 13th of December to celebrate St Lucia Day. Lekre!

Makes about 30

1 Packet of dry yeast

150g butter

500ml milk

1g saffron

150g caster sugar

1/2 tsp salt

2 tsp ground cardamom

975g plain flour

1 egg

raisins
Method:

1. Melt butter in a pot. Cool a little and then add the milk and saffron, making sure to crush the saffron between your fingers and thumb whilst sprinkling it in.

2. Mix the flour, yeast, sugar, salt and cardamom in a bowl.  Create a well and pour in the milk mix.  Mix until the dough forms. Add in a little milk or flour if needed then cover the bowl in plastic wrap and let it raise until double the size (about 30 minutes) – a warm room helps.

3. Sprinkle some flour on the kneading area and knead the dough well. Roll into a loose log to cut dough into bun sizes.  Roll them out into long finger thick sausages. Shape them into the famous Lussekatter double spiral.

4. Place the buns on a baking sheet and cover in plastic.  Allow them to raise for 15 minutes. Glaze well with beaten egg and decorate with raisins (usually one raisin in each eye of the swirl).
5. Bake in a preheated oven at gas mark 7 (225C/200C fan) for 8-10 minutes or until nicely tanned. Finally, let them cool on a rack.

N.B. Some recipes say to use turmeric if you can't get hold of any saffron but personally I don't think it is worth bothering if this is the case. Turmeric only impersonates the colour that saffron gives off not the flavour, and the flavour is, for me, essential!