Name of EventSt. Lucia's Day
Cuisine FromEurope Scandinavia
|Preparation time||30 minutes + 45 minutes resting time|
|Cooking time||10-12 minutes|
- ¼ tsp saffron
- ⅔ cup butter
- 1 ¾ cup full cream milk
- 50 grams of fresh yeast/ 2 packages of 0.6 oz
- 1 egg
- 1 cup of granulated/castor sugar
- 1 tsp salt
- 6 ½ cup all purpose/plain flour
- Raisins or currents for decorating
- Egg white to be brushed on before baking
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- Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.
- Then crumble the fresh yeast into little pieces and add. Then add the rest of the ingredients, adding the flour a little bit at a time until the dough is loosening from the bowl. It should stick together nicely without sticking to the bowl.
- Let the dough rise in its bowl (cover with kitchen towel) for about 45 minutes.
- Add the dough to a working area (countertop, large table). Knead it and start rolling it out with a rolling pin. Cut strips of dough, about 10" long and ½ ” in thickness, and shape it by rolling it between your hands into a sausage. Alternatively just take a piece of dough and roll it into the above mentioned proportions. Form traditional Lussekatter by creating two opposite spirals. Let the Lussekatter rise for 30 minutes.
- Heat the oven to 440 F.
- Decorate each individual spiral with a raisin/current in the middle and brush with beaten egg.
- Bake the Lussekatter in the oven for 10-12 minutes at 440F.
These saffron-hued sweet buns are a staple of the Swedish tradition of St Lucia's Day, a winter-solstice celebration. For background about St. Lucia Day visit our information page.