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  • 1 3/4 sticks butter, melted
  • 1 cup heavy cream
  • 0.6 ounce saffron threads
  • 1 1/3 cups sugar, divided
  • 6 packages (0.25-ounce) yeast
  • 1 cup 2 percent low-fat milk, warm
  • 2 eggs, beaten separately
  • 1 teaspoon salt
  • 8 1/2 cups all purpose flour
  • 1/3 cup raisins
  • 1/3 cup water


  1. Combine melted butter and cream.
  2. Crush saffron with 1 tablespoon sugar in a mortar until very fine.
  3. Combine yeast, milk and 2 tablespoons sugar; let stand 10 minutes or until mixture is foamy.
  4. Add butter mixture, saffron mixture, 1 of the beaten eggs and salt to yeast mixture. Stir well. Add remaining sugar. Add 6 cups flour; stir until a stiff dough forms. Turn mixture out onto a floured surface; knead about 10 minutes, adding additional flour 1/2 cup at a time, until dough is smooth and elastic. Place in a large bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size.
  5. Boil water and pour over raisins; let sit until raisins are plump.
  6. Preheat the oven to 475F. Knead dough and divide into 24 pieces. Shape each into an S shape. Place 2 raisins at ends of buns. Let rise 1 hour. Brush with remaining beaten egg. Bake 8 to 10 minutes or until browned.
Recipe by Brett Jocelyn Epstein.

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The recipe was originally published as Lussekatter (Saffron Buns) on

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