Lussekatter are Swedish saffron buns, which you eat during December in Sweden. I used to live in Sweden for 6 years, and when I am baking lussekatter, it brings back lots of nice memories from student life and Sweden-style Christmas fun, including lussekatter and Blossa Glögg (Swedish mulled wine). Even if you do not have any Swedish Christmas memories to dwell on, you should still consider adding Swedish lussekatter to your holiday baking schedule. They are not savory, but they are also far from as sweet as other Christmas cookies can be, and they taste really good, served hot, straight from the oven, with mulled wine or hot chocolate.
Some people cheat, and replace saffron with turmeric, though while turmeric also gives the buns a nice yellow color, you will be missing out on the delicious saffron flavor, which is what makes the lussekatter so delicious.
Like most people in Sweden I have always made my lussekatter with Kesella (quark/fromage blanc from the Swedish dairy producer Arla), as it has been common sense among Swedes for years, that adding Kesella makes the lussekatter more moist. Though recently, there has been a fierce debate in Sweden about whether it is actually the case or if it’s merely a myth, resulting from a well-executed PR trick from Arla. Judging from various expert opinions, it seems that the latter is the case, but as I have always made my Lussekatter with Kesella, it takes more to shake my faith in Kesella, kind of like telling a kid that Santa doesn’t exist:)
The photos in this post are from two different batches. The dough is rolled into thin, snake-like shapes, but the first batch, was made from thicker dough-snakes and thus resulted in bigger buns:)