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Traditional Swedish Lussekatt

Swedish Lussekatt


  • 2 (1/4 ounce) packages active dry yeast
  • 2 cups milk , heated to 115 F
  • 2 teaspoons saffron , lightly crushed
  • 1 teaspoon sugar
  • 3/4 cup sugar
  • 6 1/2 cups flour
  • 3/4 teaspoon salt
  • 3 eggs
  • 12 tablespoons unsalted butter , cut into 1/2-inch cubes, softened
  • oil , for greasing
  • 64 raisins , for garnish
  • 1 tablespoon water


In the bowl of a stand mixer fitted with a paddle, mix together yeast, milk, saffron, and 1 teaspoon sugar; let sit until foamy, about 10 minutes.

Stir in the remaining sugar, along with the flour, salt and 2 of the eggs. Mix on low speed until dough forms and gathers around the paddle. Replace paddle with dough hook and add butter; knead on medium-high speed until dough pulls away froms ides of bowl, 8 minutes. Transfer dough to a large bowl greased with oil and cover with plastic wrap; let rest in a warm place until doubled in size, 1 hour.

Divide dough into 32 pieces and roll each piece into an 8-inch long rope. Form each rope into an S-shape and then roll each end into a tight sprial (maintaining S-shape). Place shaped dough pieces 2 inches apart on parchment-lined baking sheets; cover with plastic wrap and let rise in a warm place for 30 minutes.

Heat oven to 400°F Uncover the dough pieces and place a raisin at the center of each of the spirals. Lightly beat remaining egg with 1 tablespoon water and brush each bun with egg mixture. Bake until buns are golden brown and cooked through, 16 minutes. Transfer buns to a wire rack and let cool for at least 10 minutes before serving