Lussekatter in a Baking Pan

Name: Lussekatter in a Baking Pan
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 18
Ingredients: 7.5 dl wheat flour; 1 dl sugar; 0.25 tsp salt; 2.5 dl milk; 25 g fresh yeast; 0.4 g saffron; 75 g butter; 0.5 dl raisin; 1 pcs egg

1 hr 40 min

2 portions

baking bread christmas

Plan this

Soft, golden saffron buns baked together in one pan — like a pull-apart bun cake. Perfect for Lucia Day on December 13th.

Instructions

1
Put the flour, sugar, and salt in your mixing bowl and give it a quick stir. You can use a stand mixer with a dough hook or mix by hand.
2
Warm the milk to 25–30 °C, then take it off the heat and crumble in the yeast. Stir until the yeast dissolves. Add the saffron and stir until the milk turns a nice yellow colour. Let it cool down a bit.
3
Pour the milk mixture into the bowl with the dry ingredients and knead on low speed for 5–10 minutes — a bit longer if you're doing it by hand.
4
Cut the butter into cubes and add it to the dough a little at a time, kneading it in well. The butter shouldn't be straight from the fridge — it'll take much longer to work in if it's too cold.
5
Keep kneading for another 5 minutes until everything is well combined and the dough has a smooth, shiny surface. Cover and let it rise for about 45 minutes, or until doubled in size.
6
Turn the dough out onto the counter, knead it together briefly, then divide it into 16–18 equal pieces. Roll each piece into a round ball, then into a long sausage shape. Form each one into a lussekatt by curling each end in opposite directions.
7
Place the lussekatter in a baking-paper-lined small roasting pan (35 cm x 25 cm), leaving a little space between each one. Press a couple of raisins into each bun. Cover and let them rise in a warm spot for about 30 minutes.
8
Brush the buns with a beaten egg, then bake at 225 °C for 8–10 minutes, until they're a lovely golden colour.