Safron is needed to get the right yellow colour of the lussekatter. Usually I buy it at the apotech and it costs a fortune for the half gram I use. But right now I have several grams which my sister in law bought in Greece last summer. I use the same dough as I use for sweet rolls + a little saffron for the yellow colour. The rolls shall be formed in different ways, every form has its own name according to different Lucia attributs.
Melt the butter and add water to have a fingerwarm fluid, add the yeast and let it melt.Mix flour sugar, salt and saffron, and add the fluid. Knead well, I use an kitchen aid. Let the dough rise for about 45 minutes.
Form the lussekatter or roll them out. Let rise for another 30 minutes.
Bake in 225C for about 12-15 minutes.