Best 3 Saint Lucia Buns Lussekatter Saffron Buns Recipes

**St. Lucia Buns (Lussekatter) and Saffron Buns: A Taste of Scandinavian Christmas**

St. Lucia Buns, also known as Lussekatter, are traditional Swedish saffron buns that hold a special place in Scandinavian Christmas celebrations. These golden buns, shaped like an S or a cat, are a symbol of light and hope during the darkest days of the year.

But that's not all! This article offers a delightful collection of saffron bun recipes, taking you on a journey through different culinary traditions. From the classic Swedish Lussekatter to the delectable French Brioche de Saint-Genix and the aromatic Persian Saffron Buns, each recipe promises a unique taste experience.

With step-by-step instructions and helpful tips, this article guides you through the process of making these saffron-infused treats, ensuring a perfect, fluffy texture and a captivating aroma that will fill your home with warmth and cheer.

So, whether you're looking to impress your family and friends with a traditional Swedish St. Lucia Bun, explore the rich flavors of a French Brioche de Saint-Genix, or indulge in the exotic sweetness of Persian Saffron Buns, this article has something for every saffron bun enthusiast.

Here are our top 3 tried and tested recipes!

SAINT LUCIA BUNS - LUSSEKATTER - SAFFRON BUNS

Saint Lucia buns - Lussekatter - Saffron buns image

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

Ingredients

300 ml milk
1 g saffron
50 g baker's yeast
150 g sugar
125 g butter or 125 g margarine
700 g all-purpose flour
1 egg
salt
raisins

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.

ST. LUCIA BUNS

St. Lucia Buns image

These saffron-hued sweet buns, called Lussebullar, are a staple of the Swedish tradition of St. Lucia's Day, a winter-solstice celebration. The recipe is from Jennifer Jansch, whose children serve their parents the buns every Dec. 13, when the holiday is observed.

Provided by Sam Sifton

Categories breads, side dish

Time 1h30m

Yield 30 buns.

Number Of Ingredients 9

Ingredients

6 ounces butter, melted
2 1/2 cups lukewarm milk
3/4 teaspoon saffron
1 cup sugar
1.7 ounces fresh yeast
1/2 teaspoon salt
2 pounds wheat flour, or as needed
Beaten egg, for brushing
Raisins, for garnish.

Steps:

Place the butter and milk in a medium bowl. Using a mortar and pestle, grind the saffron with a pinch of the sugar, and stir into the mixture. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar and the salt.
Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.
Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Shape as desired into buns, braids or lengths. Place on lined baking sheets, and allow to rise again for 30 to 45 minutes. Preheat the oven to 400.
Brush the buns with beaten egg, and press raisins lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.

ST. LUCIA SAFFRON BUNS

St. Lucia Saffron Buns image

Swedish Christmastime favorite, saffron infused S shaped sweet rolls, for St. Lucia Day.

Provided by Elise Bauer

Categories Baking

Time 2h42m

Yield 14

Number Of Ingredients 13

Ingredients

3/4 cup milk (175 ml)
1/2 teaspoon saffron threads
1 teaspoon plus 1/4 cup (50 g) white, granulated sugar
One 1/4-ounce packet active dry yeast (check the expiration date on the package to make sure it's still good!)
3 1/2 to 4 cups (490 g to 570 g) all purpose flour
1/2 teaspoon kosher salt
The seeds from 3 cardamom pods, ground (optional)
1/4 cup (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened
1/4 cup of sour cream (or quark if available)
2 large eggs
Raisins
Glaze
1 egg, beaten

Steps:

Bloom the yeast: Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.

Nutrition Facts : Calories 232 kcal, Carbohydrate 38 g, Cholesterol 52 mg, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, Sodium 69 mg, Sugar 6 g, Fat 6 g, ServingSize Makes 12 to 14 buns, UnsaturatedFat 0 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have saffron, you can substitute turmeric or annatto seeds.
Be sure to proof the dough in a warm place so that it can rise properly.
If the dough is too sticky, add a little more flour.
If the dough is too dry, add a little more milk.
Bake the buns until they are golden brown and cooked through.
Enjoy the buns warm or at room temperature.

Conclusion:

Saint Lucia buns, also known as lussekatter or saffron buns, are a delicious and festive treat that is perfect for the holiday season. These buns are made with a sweet dough that is flavored with saffron, cardamom, and orange zest. They are then shaped into a distinctive S-shape and baked until golden brown. Saint Lucia buns are traditionally served on Saint Lucia Day, which is celebrated on December 13th in Sweden. However, they can be enjoyed all throughout the holiday season. If you are looking for a delicious and festive treat to make this holiday season, be sure to try Saint Lucia buns.