Soft Swedish saffron buns: recipe and storage tips

Swedish saffron buns, or lussekatter, smell wonderful on Saint Lucia's morning, then can feel dry the next day. A few choices make a difference. Here is a recipe with five tips for softer buns, followed by storage that helps preserve their texture.

Ingredients for about 25 buns

• 50 g fresh yeast
• 5 dl milk
• 1 g saffron
• 150 g butter, at room temperature
• 1.5 dl sugar
• 2 dl quark
• 1 tsp salt
• 14 dl plain wheat flour
• 1 egg for brushing, raisins for decorating

Five tips for soft buns

1. 1
   Infuse the saffron

   Crush the saffron with a little of the sugar and let it steep in lukewarm milk. This helps distribute its flavour and colour more evenly than adding dry threads straight to the flour.

2. 2
   Add quark to the dough

   Combine the yeast, saffron milk, quark, butter, remaining sugar, salt and flour into a soft dough. Quark adds moisture. Knead until smooth, around 10 minutes by machine, without forcing in extra flour to make it stiff.

3. 3
   Let it rise twice

   Allow about 40 minutes in the bowl, then shape the buns and give them around 30 minutes on the tray, adjusting to their rise. Soak the raisins meanwhile so they are less likely to scorch.

4. 4
   A hot oven and a short bake

   Brush with egg, add raisins and bake at 220 °C for about 8 to 10 minutes. Overbaking dries buns, but do not remove them before they are cooked through. Size and ovens affect the exact time.

5. 5
   Cool under a cloth

   Let the buns cool under a clean tea towel to help retain a softer surface.

Storage: make friends with the freezer

Saffron buns are best fresh; even a good batch may feel drier on day two. Freeze cooled buns in a closely sealed bag on baking day. Thaw for about an hour at room temperature, then warm briefly at 175 °C if wanted. Keep the buns for today and tomorrow in wrapping that limits drying. Never seal them while warm, which traps condensation.

The rest of the Christmas baking

Saffron buns are only the start. Christmas baking ahead of time sets out the Advent plan, Christmas bread and biscuit storage explains containers, and Christmas bread varieties introduces malt bread and kavring.

Frequently asked questions