SAINT LUCIA BUNS - LUSSEKATTER - SAFFRON BUNS
A Swedish Tradition On 13 December the Swedes celebrate the Italian Saint Lucia with a remarkable enthusiasm, surpassing any Italian festivities devoted to the same lady. One mandatory constituent in the celebrations is a saffron-flavoured bun, in Swedish called a lussekatt, a "Lucia cat". The shape of this bun might vary somewhat, but is always based on bread designs dating back to earlier Christmas celebrations in Sweden. A Swedish Traditional Recipe from The Santesson Family, www.santesson.com
Provided by Margareta
Categories Yeast Breads
Time 1h8m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a pan and add the milk and the saffron.
- Warm the mixture to 37 oC (100 oF).
- Use a thermometer; the correct temperature is important!
- Pour the mixture over the finely divided yeast; then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF).
- Mix into a smooth dough.
- Cover the dough with a piece of cloth and let it rise for 30 minutes.
- Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
- Let the buns rest for a few minutes, covered by a piece of cloth.
- Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. an S or double S. Regardless of the shape, the ends of the string should meet.
- Press a few raisins into the dough.
- Cover the"Lucia cats" with a piece of cloth and let them rise for 40 minutes.
- Whip the egg together with a few grains of salt, and paint the"Lucia cats" with the mixture.
- Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.
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Avery Vann
[email protected]These buns were so easy to make and they turned out so well! I'll definitely be making them again.
Sanobar Shinwari
[email protected]I've been looking for a good saffron bun recipe for a while now and I'm so glad I found this one! These buns are amazing!
naimul houqe
[email protected]These buns were a bit dry for my taste. I think I'll try adding a little more butter to the dough next time.
Chizoba Chukwukeluo
[email protected]I'm not a big fan of saffron, but I thought I'd give these buns a try. I was pleasantly surprised! The saffron flavor was very subtle and the buns were very tasty.
Dipu Vlogs
[email protected]I had trouble finding saffron, so I used turmeric instead. The buns still turned out great!
Ssekate Moses
[email protected]These buns were a bit too sweet for my taste, but overall they were still good.
Elgar Gonzalez
[email protected]I made these buns for a Christmas party and they were a huge hit! Everyone loved the unique flavor of the saffron.
Sania Zahid
[email protected]These buns were delicious! I loved the combination of the sweet dough and the tangy lingonberry jam. They were also very easy to make.
Med Djelita
[email protected]I've made these buns several times now and they're always a crowd-pleaser. They're so soft and fluffy, and the saffron flavor is just perfect.
Delight Ahiakonu
[email protected]These buns turned out beautifully! The saffron gave them a lovely golden color and a delicate flavor. I added a bit of extra cardamom to the dough, which really enhanced the flavor. They were a hit with my family and friends.