Cakes & Bread
Swedish Lussekatter Bread, S-Shaped Sweet Turmeric Buns
Prep
30 min
Cook
15 min
Servings
14
Level
Medium
Lussekatter are traditional Swedish sweet buns with a bright yellow color from turmeric (traditionally saffron was used), shaped into a spiral resembling the letter S with a raisin tucked in the center. These buns are closely associated with the Saint Lucia celebration in Scandinavia as winter approaches, and have a soft, fluffy texture with a distinctive warm spice aroma. They're perfect enjoyed with warm tea or coffee as an afternoon treat.
🧂 Ingredients
🍽️ Servings: 14
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams medium-protein all-purpose flour
- 200 ml full-cream milk
- 100 grams unsalted butter, melted
- 80 grams granulated sugar
- 7 grams instant yeast
- 2 eggs
- 1 tsp turmeric powder
- 1/2 tsp salt
- 40 grams raisins for garnish
- 1 egg yolk for glazing
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👩🍳 Instructions
- 1 Warm the milk until lukewarm (about 37°C/99°F), then dissolve the instant yeast along with 1 tsp of sugar into it. Let sit for 10 minutes until foamy.
- 2 In a large bowl, mix the flour, the remaining sugar, salt, and turmeric powder until evenly combined.
- 3 Pour the milk-yeast mixture, eggs, and melted butter into the flour mixture. Knead for 10-12 minutes until the dough is smooth, elastic, and no longer sticky to the touch.
- 4 Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean cloth. Let it rest in a warm place for 60-90 minutes until doubled in size.
- 5 Punch down the dough, weigh it, and divide it into 12-14 equal portions. Roll each portion into a rope about 20 cm (8 inches) long.
- 6 Shape each rope into an S by rolling both ends in opposite directions to form a double spiral.
- 7 Place them on a baking sheet lined with parchment paper, spacing them well apart. Tuck a raisin into the center of each spiral.
- 8 Cover again with the cloth and let rest for 30-40 minutes until puffed up.
- 9 Preheat the oven to 180°C (350°F). Brush the surface of the buns with beaten egg yolk using a pastry brush.
- 10 Bake for 12-15 minutes until the surface is golden and evenly cooked through.
- 11 Remove from the oven and let cool briefly on a wire rack before serving warm.
💡 Tips
• Use lukewarm milk—not too hot—so the yeast doesn't die, allowing the dough to rise perfectly.
• For a more authentic aroma like the original recipe, add a little saffron soaked in warm water to replace part of the turmeric.
• Make sure the dough is truly smooth and elastic before the first proofing so the bread turns out soft and not dense.
• Store the bread in an airtight container; it's best enjoyed the same day it's made, or briefly reheated the next day.
📊 Nutrition Facts / serving
165 kkal
Calories (kcal)
4 gg
Protein
5 gg
Fat
26 gg
Carbs
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