St Lucia Buns Lussekatter Recipes

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

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.

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