Sourdough Lussekatter
KronJäst- 35
- 35 min
- 2 hours 30 minutes
A delicious recipe for lussekatter/lussebullar/saffron buns made with sourdough. This makes for an extra moist bread. Feel free to warm the buns in the oven for a few minutes before serving.
A real everyday treat amid the Christmas rush!
3.31/5
444 VotesHere's how:
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1
Crumble the yeast into a bowl. Heat the milk to 25 °C, pour it over the yeast, and stir until dissolved. Add the remaining ingredients to the pre-dough, mix, and let stand for 20–30 minutes.
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2
Add the remaining ingredients and knead the dough vigorously until it becomes shiny and smooth and pulls away from the sides of the bowl—about 5 minutes with a mixer and 10 minutes by hand.
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3
Let it rise for about 30 minutes.
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4
Place the dough on a floured surface and shape it into 35 lussekatter. Place them on baking sheets lined with parchment paper. Let them rise for about 60 minutes.
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5
Preheat the oven to 225 °C.
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6
Brush with beaten egg and garnish with raisins.
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7
Bake in the middle of the oven for 5–7 minutes.
Tip!
- If you want to mix raisins into the dough, you can soak them in a little milk before preparing the dough. That way, they won't absorb the liquid from the dough, and the lussekatter will turn out extra moist.
- If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Pre-dough
- 50 g (1 packet) fresh KronJäst for sweet doughs, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 500 g (5 dl) milk
- 1 g (2 packets) saffron
- 480 g (about 8 dl) all-purpose flour
Other ingredients
- 200 g butter, at room temperature
- 200 g (2.2 dl) granulated sugar
- 9 g (1.5 tsp) salt
- 6 g (2 tsp) cardamom, coarsely ground
- 450 g (about 7–8 dl) all-purpose flour
Brushing
- 1 egg, beaten
Garnish
- raisin
The recipe comes from
kronjast.se
