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December 6th

Discover the Lussekatt

Around December each year you will begin to notice a sweet scent around supermarkets, 7-elevens and bakeries alike. The arrival of the Saffron bun “Lussekatt” or “Lussebulle” is a certain sign that Christmas is approaching.

This delicious golden bun is made from a sweet wheat based dough seasoned with saffron. The dough is shaped into curly figures such as the classical S shape or braided inte wreaths, and adorn with raisins. This wonderful recipe is carefully tailored by our CEO Emmelie, and we hope you will enjoy it.

Lussekatter are best served warm with a nice cup of glögg, coffee or Christmas tea.


1 g saffron
2-3 tablespoons milk (for the saffron)
50 g yeast (for sweet doughs)
5 dl milk
1 ½ dl caster sugar
1 teaspoon salt
12-13 dl wheat flour
150 g room tempered butter
Soaked Raisins (for decoration)

How to

Mix the saffron with the milk and soak for at least 30 min

Crumble the yeast into a large bowl.

Heat the milk to 37 degrees finger-warm. Pour the milk mixture over the yeast and whisk until the yeast dissolves.

Mix in sugar, salt, saffron and most of the flour. Knead the dough, preferably in a household assistant, until it is smooth (about 10 minutes in a machine). Add the butter a little at a time. Continue to knead until all the butter is worked into the dough. The dough should be relatively sticky.

Let it rise covered with a kitchen towel for 40 min. Put the raisins in a water to soak while you wait.

Take the dough on a clean floured surface and divide it into 30 pieces. Roll finger-thick strands and roll the ends in different directions. Place the bun on a sheet of parchment paper and garnish with raisins. Leave to rise covered for 30-40 minutes. 

Preheat the oven to 225 degrees.

Bake the buns in the oven for 5-8 minutes.

When they come out, immediately brush gently with beaten egg (it helps them stay juicy).

If you want to freeze them, it is excellent to do as soon as they have cooled.