Monday, December 14, 2015

Lussekatter - Swedish Saint Lucia Saffron Buns





Lussekatter  or Saffron Christmas bun is a traditional Swedish bread eaten on Saint Lucia day (13th December ) . These sweet saffron & cardamom infused buns  with lovely yellow colour are made in honor of Sanit Lucy also know as Saint Of Light . On December 13th , there are a number of Saint Lucia's Day processions , each of which led by a young girl dressed in a white robe , with a crown of lights on her head & a candle in her hand . As they walk they sing the "Lucia sangen" the song of Saint Lucy . They hand out Lussekatter - swirl yellow buns with raisins which they've made themselves  . To read more of this legend HERE 




Lussekatter - Saint Lucia Saffron Buns
Recipe from My Little Norway 

Ingredients :
1 packet of dry instant yeast
150g melted butter & cool
500 ml milk
1 gram of saffron (half a tsp of saffron)
150 g sugar
1/2 tsp salt
1 tsp ground cardamom
690 g flour (1.3 litres)

For decoration:

1 egg ( beaten for topping)
Raisins

Method : 

1) Combine melted butter with milk . Crush the safron  with a little sugar  in a montar or a bowl .

2) In a stand-up mixer , combine flour , sugar , yeast , salt , safron & cardamom . Make a well in the center of the flour & pour in milk mixture . Mix till dough forms  with dough hook or knead with hand . ( Add milk or flour if needed) . Knead till smooth dough . Place the dough in a large bowl & cover with plastic wrap . Let it sit in a warm room till double in size about 1 to 2 hours . 

3) Gently press down dough & place on a clean & floured surface , Knead the dough & pull out a pice of dough , roll into sausage or finger size . Curl the ends in opposite directions  forming an 'S' with spiral at each end . Place on lined baking sheet pan & repeat with the rest of the dough . Cover with plastic wrap & let to rise till double in size for 15 to 30 mins .


4) Preheat oven to 225°C (I've preheated my oven on 200°C) .  Brush beaten egg over the top of the buns & place raisins in the center of the spiral as soon above . Bake for 5 to 8 mins ( I've baked mine for 10 mins or alittle more ) till golden brown . 







Linking this post to  Bake Along # 89 - Christmas Yeasted Bread  hosted by Joyce from Kitchen Flavours Zoe from Bake For Happy Kids & Lena from Frozen Wings .






6 comments:

  1. Hi Kit,

    Your Sweddish saffron buns are beautiful. We look saffron bread too. They look and taste very luxurious! :D

    Zoe

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  2. So very soft and tender..bet these saffron buns taste heavenly, Kit.

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  3. the saffron makes them such a glorious colour; I love their swirl shape too

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  4. Lovely bread, Kit! Like I told Zoe, I am too "kiamsiap" to use saffron for breads, too expensive! hehe! Wish I could have a slice of your Lussekatter!

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  5. ah, unlike the st nicholas or the gingermen brioche buns, i hv seen these st lucia buns before in the internet. I think it looks rather unique in their shape. You hv made them so well, kit!

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