You are here: Home » Recipes » Lussekatter (Saffron Buns) Lussekatter (Saffron Buns) Recipe by RelishKitchen Tested Yield 24 pieces A classic Scandinavian bun, good at breakfast. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail These tender buns are perfect for breakfast, toasted with butter. Ingredients 1 3/4 sticks butter, melted1 cup heavy cream0.6 ounce saffron threads1 1/3 cups sugar, divided6 packages (0.25-ounce) yeast1 cup 2 percent low-fat milk, warm2 eggs, beaten separately1 teaspoon salt8 1/2 cups all purpose flour1/3 cup raisins1/3 cup water Instructions Combine melted butter and cream. Crush saffron with 1 tablespoon sugar in a mortar until very fine. Combine yeast, milk and 2 tablespoons sugar; let stand 10 minutes or until mixture is foamy. Add butter mixture, saffron mixture, 1 of the beaten eggs and salt to yeast mixture. Stir well. Add remaining sugar. Add 6 cups flour; stir until a stiff dough forms. Turn mixture out onto a floured surface; knead about 10 minutes, adding additional flour 1/2 cup at a time, until dough is smooth and elastic. Place in a large bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size. Boil water and pour over raisins; let sit until raisins are plump. Preheat the oven to 475F. Knead dough and divide into 24 pieces. Shape each into an S shape. Place 2 raisins at ends of buns. Let rise 1 hour. Brush with remaining beaten egg. Bake 8 to 10 minutes or until browned. Recipe by Brett Jocelyn Epstein.