Lussekatter Recipes

ST. LUCIA BUNS (LUSSEKATTER)

Steps:

• Gather the ingredients.
• Crumble the saffron threads into the melted butter. Let stand for 30 minutes to 1 hour to infuse the butter with the saffron.
• In a medium saucepan over medium heat, warm the milk until it reaches the scalding point, or when small bubbles form all over the surface. Turn off the heat and stir in the melted butter, sugar, and salt. Pour the mixture into large mixing bowl and cool until cool to touch but still warm. Stir in the yeast and let stand for 10 minutes.
• Mix 3 1/2 cups flour into the liquid to blend and then stir in the 2 beaten eggs. Add enough of the remaining flour to form a soft dough (the dough should pull away from the sides of the bowl), without adding too much flour and drying out the dough.
• Transfer the dough to a large greased bowl and turn to evenly coat the surface of the dough. Cover with a clean towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
• Punch down the risen dough and lightly knead 2 or 3 times on a floured surface. Pinch off small handfuls of dough, about 2 1/4 inches in diameter, and roll into ropes or "snakes," about 3/4-inch in diameter. Shape the snakes into "S"-shaped buns or other desired shapes. Place on a lightly greased baking sheet, cover with the towel and let rise again until doubled in volume, about 1 hour.
• Preheat the oven to 375 F.
• Brush the eggs with the remaining egg white and then decorate the buns with the raisins. Transfer to the oven and bake until golden brown, about 15 minutes.
• Serve and enjoy.

LUSSEKATTER (SWEDISH SAFFRON BUNS)

Steps:

• Place the saffron threads in a small bowl and carefully grind them into a fine powder using the back of a spoon (or use a mortar and pestle). Add 2 Tbsp of milk and set the mixture aside for an hour or two, stirring occasionally, to let the saffron dye the milk.
• Place the raisins in a small bowl and cover with warm water. Set them aside to plump.
• Place the warmed milk in a large mixing bowl. Mix in a few Tbsp of the sugar. Sprinkle the yeast over top of the milk and let it stand until the yeast has softened and begins to foam, 5-10 min.
• Mix in the remaining sugar, melted and cooled butter, beaten egg, and prepared saffron milk.
• Add the salt and flour, 1 cup at a time, mixing after each addition. Add just enough flour so that the dough comes together to a knead-able consistency.
• Turn the dough out onto a lightly floured countertop and knead for 5-6 minutes, adding more flour as needed to keep the dough from sticking to your hands. Once the dough is smooth and soft, shape it into a ball and place it into a clean, greased bowl. Cover the bowl with a damp tea towel and let the dough rise in a warm, draft free place for 60-90 min, until doubled.
• Once risen, turn the dough out on the counter and knead it a few times. Divide the dough into 24, roughly even, pieces. Roll each piece into a ball. Then, roll each ball into a 6 inch snake. Finally, roll each snake longer, to about 13-14 inches. (This dough has a tendency to spring back on you, which is why we roll it out in stages. Giving it time to relax will make it easier to get your long snake.)
• For each snake, spiral the ends in opposite directions to form a scrolled "S". Place the scrolled "S" onto a baking sheet that has been lined with parchment paper.
• Drain your raisins and place them on a paper towel to dry. (Pat them dry if necessary.) Put one raisin in the middle of each spiral.
• Continue with the remaining dough.
• Beat together the egg and water for your egg wash. Brush the mixture on the buns.
• Let the buns rise in a warm, draft free place for 20-30 minutes, or until the buns are puffy and have nearly doubled in size.
• Near the end of this last rising time, preheat your oven to 425F.
• Bake the buns for 8-10 min minutes, until golden.
• Remove the buns from the oven and let them cool on a wire rack for 5 minutes before enjoying the warm rolls!
• (These rolls are best if eaten within 2-3 days.)

ST. LUCIA SAFFRON BUNS

Steps:

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

SAINT LUCIA BUNS - LUSSEKATTER - SAFFRON BUNS

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.