Saffron Sugar Buns
The Scandinavian lussekatter inspires these soft and buttery Saffron Sugar Buns, traditionally enjoyed on St. Lucy's Day, December 13th. Infused with fragrant saffron, swirled with a creamy vanilla butter filling, and topped with a generous coating of sugar, they're perfect for the holiday season or any time you want a special treat.
Equipment
- Stand mixer
- Digital kitchen scale
Ingredients
Saffron Bloom
- 0.25 g saffron threads (roughly ¼ tsp)
- 10 g granulated sugar
- 30 g whole milk hot
Dough
- 370 g bread flour
- 30 g granulated sugar
- 6 g instant dry yeast
- 6 g salt
- Bloomed saffron from above, room temperature
- 155 g whole milk at 80°F (27°C)
- 1 large egg
- 65 g butter cubed and softened at room temperature
Vanilla Butter Filling
- 75 g unsalted butter softened
- 50 g granulated sugar
- 1 tsp all-purpose flour
- 1 tsp vanilla bean paste or 1 vanilla bean
Toppings
- 1 egg for egg wash
- Melted butter
- Granulated sugar
Instructions
Make the Saffron Bloom
- In a mortar and pestle, grind the saffron threads with sugar until a fine powder forms. Add the hot milk and stir well. Let it sit for 15 minutes to bloom.0.25 g saffron threads, 10 g granulated sugar, 30 g whole milk
Prepare the Dough
- In the bowl of a stand mixer, combine the bread flour, sugar, instant yeast, and salt. Mix to combine.370 g bread flour, 30 g granulated sugar, 6 g instant dry yeast, 6 g salt
- Add the saffron bloom mixture, whole milk, and egg. Using the dough hook attachment, knead on low speed for about 10 minutes until a cohesive dough forms.Bloomed saffron, 155 g whole milk, 1 large egg
- Gradually add the cubed butter, one piece at a time, kneading until fully incorporated before adding the next.65 g butter
- Continue kneading for another 10–20 minutes, until the dough is smooth, glossy, and passes the windowpane test (it should stretch thin without tearing).
- Once the dough is ready, remove it from the stand mixer and gently shape it into a round ball. Transfer the dough to a lightly oiled bowl, covering it with plastic wrap.
- Allow the dough to rise at room temperature, or ideally at 80°F (27°C) for 1 hour, or until it has increased in size by 60%.(I know percentages can be a bit confusing—just think of 100% as the dough doubling in size, so 60% is slightly over halfway there.)
- Once it has risen by 60%, transfer the dough to the fridge and let it chill for 1–2 hours, or until it has fully doubled in size. The chill helps to firm up the dough, making it easier to handle when shaping the buns.
Make the Vanilla Butter Filling
- In a bowl, mix the softened butter, sugar, flour, and vanilla bean paste until smooth and combined.50 g granulated sugar, 1 tsp all-purpose flour, 1 tsp vanilla bean paste, 75 g unsalted butter
Shape the Buns
- Once the dough has risen, transfer it to a lightly floured surface and roll it into a 12x18-inch rectangle. Spread the vanilla butter filling evenly on the dough.
- Grab one of the shorter sides of the dough and fold it over to meet the other side. You should now have a long rectangle with the filling sandwiched inside.
- After folding, cut the dough into nine even strips using a knife or bench scraper.
- Take each strip and gently stretch it out to elongate it, then twist it under your hands to create a spiral before swirling it into a knot. Tuck the ends underneath the knot to secure it in place.
- Arrange the shaped buns on two parchment-lined baking trays, leaving space between each bun.
- Loosely cover the saffron sugar buns with plastic wrap, and let them rise for 30-45 minutes at room temperature, or ideally at 80°F (27°C), until nice and puffy.
Bake
- Preheat your oven to 350°F (180°C). Brush the buns with an egg wash (1 beaten egg) and bake for 12-15 minutes until golden brown.1 egg
Finishing Touches
- Immediately after baking, brush the buns with melted butter. Once they’re cool enough to handle, roll them in granulated sugar. Enjoy!Melted butter, Granulated sugar