Lussekatter Swedish Saffron Buns

1. 1

   Warm the milk and butter in a small saucepan until the butter melts and the mixture reaches 100 degrees F (38 degrees C). Crumble the yeast into a bowl, pour in the warm milk, and stir until the yeast dissolves.

2. 2

   Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it turns shiny and silky, adding more flour as needed until it starts to pull away from the sides of the bowl. Cover and let rise for 40 minutes.

3. 3

   Line 2 or 3 baking sheets with parchment paper. Lightly flour a work surface, punch down the dough, and divide it into 35 pieces. Roll each piece into a rope 5 to 6 inches long. With the rope flat on the work surface, roll each end toward the center in opposite directions to form a curled S-shape. Place the buns on the prepared baking sheets and garnish with raisins if desired. Cover with a towel and let rise for another 30 minutes while you preheat the oven to 425 degrees F (220 degrees C).

4. 4

   Gently brush each bun with beaten egg, then bake until puffed and golden, 5 to 10 minutes.

• Calories 185.11 kcal Moderate
• Protein 5.89 g Moderate
• Carbs 30.26 g Moderate
• Total Fat 3.92 g Moderate
• Saturated Fat 2.38 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 16.38 mg Moderate
• Sodium 18.17 mg Low Source
• Fiber 1.78 g Low Source
• Sugar 7.43 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 30.94 mg Low Source
• Iron 1.69 mg Low Source
• Potassium 64.61 mg Low Source
• Vitamin A 38.52 mcg_rae Low Source
• Vitamin C 14.68 mg Moderate
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten