Saint Lucia Buns Lussekatter Saffron Buns Recipes

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ST. LUCIA BUNS



St. Lucia Buns image

These saffron-hued sweet buns, called Lussebullar, are a staple of the Swedish tradition of St. Lucia's Day, a winter-solstice celebration. The recipe is from Jennifer Jansch, whose children serve their parents the buns every Dec. 13, when the holiday is observed.

Provided by Sam Sifton

Categories     breads, side dish

Time 1h30m

Yield 30 buns.

Number Of Ingredients 9

6 ounces butter, melted
2 1/2 cups lukewarm milk
3/4 teaspoon saffron
1 cup sugar
1.7 ounces fresh yeast
1/2 teaspoon salt
2 pounds wheat flour, or as needed
Beaten egg, for brushing
Raisins, for garnish.

Steps:

  • Place the butter and milk in a medium bowl. Using a mortar and pestle, grind the saffron with a pinch of the sugar, and stir into the mixture. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar and the salt.
  • Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.
  • Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Shape as desired into buns, braids or lengths. Place on lined baking sheets, and allow to rise again for 30 to 45 minutes. Preheat the oven to 400.
  • Brush the buns with beaten egg, and press raisins lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.

ST. LUCIA BUNS (LUSSEKATTER)



St. Lucia Buns (Lussekatter) image

It's a time-honored Swedish tradition for a family's eldest daughter to serve St. Lucia buns on December 13. Follow this recipe to make Lussekatter.

Provided by Kari Diehl

Categories     Breakfast     Brunch     Snack     Bread

Time 2h15m

Number Of Ingredients 9

1/2 teaspoon finely crumbled saffron threads or 1 teaspoon powdered saffron
1 cup unsalted butter, melted
1 cup whole milk
3/4 cup sugar
1 teaspoon salt
2 packages (4 1/2 teaspoons) dry active yeast
6 1/2 cups all-purpose flour , divided
2 eggs, beaten , plus 1 egg white
Raisins or currants for decoration

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.

Nutrition Facts : Calories 285 kcal, Carbohydrate 41 g, Cholesterol 54 mg, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, Sodium 124 mg, Sugar 9 g, Fat 11 g, ServingSize 20 buns (20 servings), 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

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.

ST LUCIA SAFFRON BUNS



St Lucia saffron buns image

Edd Kimber creates a version of Swedish sweet rolls. They're traditionally served in December but work well served at breakfast all year round

Provided by Edd Kimber

Categories     Brunch

Time 55m

Yield Makes 12

Number Of Ingredients 9

300ml whole milk
0.5g pack saffron
75g unsalted butter , cut into cubes
500g strong white bread flour
100g golden caster sugar
7g sachet fast-action yeast
1 large egg , beaten, plus extra for egg wash
a little oil , for greasing
24 currants

Steps:

  • 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.
  • In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.
  • Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls - this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6.
  • When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.

Nutrition Facts : Calories 263 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

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Top Asked Questions

What are St Lucia saffron buns?
The stand out item is the Saint Lucia Saffron Buns, or Lussekatter, a staple of the Swedish winter solstice celebration. The Saffron buns are usually shaped like the letter S and adorned with two plump raisins at the curls. Alternatively, there are eight different St. Lucia bun shapes, each with different names.
What are lussekatter (Lucia buns)?
Lussekatter (Lucia saffron buns) are eaten throughout Advent and especially on December 13th to celebrate Lucia (the patron Saint of Light). The celebrations are one of the highlights of the Swedish calendar and the Saint Lucia procession is truly magical, so do try and see one if you can.
How do you make Swedish saffron buns?
Melt the butter in a pan, add the milk mixture and heat to body temperature (37°C/98.6°F). Expert tip: make sure the temperature isn’t too high! Swedish saffron bun connoisseurs insist on keeping the temperature low so that the mixture doesn’t kill the yeast, ensuring a light, fluffy bun.
What are saffron buns (lussekatter)?
Swedish Saffron Buns (Lussekatter) are saffron-flavored sweet buns that are great for snacks or dessert — excellent with coffee or tea. So, try making them at home!

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