This delicate looking buns are traditionally eaten on Lucia Day, also known as the Festival of Light, that is celebrated on December 13.
This tradition dates back to the fourth century, but even in todays Sweden and Swedish-speaking Finland the day is celebrated with a procession of children dressed in white led by a girl wearing a crown of 7 candles and a red ribbon around her waist to the church while sining the song “Sankta Lucia”.
These buns are not everyones darling as the saffron has a very distinct taste, however, they are very delicious for either breakfast or fika time. Over the years these buns have grown on me and it has become a bit of a tradition in our home to enjoy them on Lucia’s Day.
Try them for yourself and become a Lussekatter fan!
Lussekatter
yields around 16 buns
For the dough
0.75 g saffron in threads or already ground
a pinch of salt
1/2 tbsp boiling water
30 g fresh yeast
90 g sugar
280 ml whole milk
1 egg, beaten
90 g butter, diced and at room temperature
500 g white flour
To decorate
32 raisins
Dough
Ground the saffron threads with the salt in a mortar, then pour the boiling water over it and leave it to stand for min. 10 minutes (or if you use already ground saffron: mix it with the salt, then pour the boiling water over it and leave it to stand for min. 10 minutes).
Cover the raisins in a separate bowl with hot water and set by side until needed again.
Sift the flour into a bowl (preferably of a stand-mixer as the mixing will be quite strenuous and long), stir in the sugar.
Pour the milk into a saucepan, add the saffron and heat it up until its lukewarm, add the yeast and stir.
Have the stand-mixer run with the dough hook and slowly add the milk mixture to the flour-sugar mix. Then add 3/4 of the beaten egg (keep the rest for the glazing of the buns) and then finally the diced butter.
Mix for about 5-6 minutes until the dough is silky.
Move the dough onto a lightly floured surface and shape it into a ball. Return the dough to the bowl, cover it with clingfilm and let it raise in a warm place for around half an hour, or until it has doubled in size.
Bring the dough back onto a lightly floured surface and divide it into 16 pieces (approx. 65 – 70 g each).
Roll the pieces into a log of ca. 30 cm and curl it into a “S” shape – there are many other shapes but the “S” shape is definitely the easiest one to make (you can see them in below pictures). Place the buns on to a line baking sheet and leave for another 30 minutes or until it has doubled in size again.
Preheat the oven to 200°C.
Once the buns have risen, place a raisin in each end of the roll and brush it with the remaining beaten egg.
Bake for 8-10 minutes until golden brown.
Enjoy!
