Tuesday, December 11, 2012

Lussekatter Swedish Lucia Buns


Lussekatter mark the beginning of the Christmas season in Sweden and is served on December 13th. This day is St. Lucia and its a day which brings light into the winter darkness. St. Lucia is celebrated witha parade of girls dressed in white, carrying candles in their hands and the leading girl has a crown of candles on her head. Itsa very beautiful traditionand you cansee more of it here.

In Denmark we inherited the St. Lucia tradition but not the Lussekatter, so these buns are new to me and I must say that they are super delicious when served warm right out of the oven. They have a sweet Saffron flavor and the most beautiful golden color. The down-side to the Lussekatter is that they dont keep well and they really should be eaten the same day they are baked. However, if they feel a little hard by the end of the day you can soften them up byputtingthem in the microwave for 10 to 15 seconds and they will still be very delicious.

Lussekatter (makes 10 buns)


100 grams butter (3.5 oz.)

0.75 gram saffron

50 grams fresh yeast or 4 1/2 teaspoons dry active yeast

200 milliliter milk (6.7 oz.)

50 milliliter heavy whipping cream (1.6 oz.)

100 milliliter sugar (3.4 oz.)

1/2 teaspoon salt

1 egg

1/2 kilogram all-purpose flour (17.6 oz.)

1 egg, for egg wash

raisins (20 large)


Line two baking sheets with parchment paper and set aside.

Melt butter and set aside.

Place saffron strands ina small dish and add a very small amount of the sugar. With the back of a spoon smash the saffron and sugar to break the saffron strands into smaller pieces. Set aside.

Heat the milk and cream to 110 degrees F (do not exceed 110 degrees). Add the dry yeast and saffron to the warm milk, stir to combine and let sit for 10 minutes.

In the bowl of your mixer fitted with the dough hook, add milk mixture, butter, sugar, salt and egg, start the mixer. Add flour in small increment, continue to mix until dough comes together. Do not over-mix. Transfer dough to a clean bowl, cover with a clean, dry tea-towel and let rise for 45 minutes.

Divide dough into 10 equal portions. I used my scale for this, making sure eachdough ball weighed between 80-100 grams. Roll each dough ball into a long rope measuring 9 inches. Fold each rope into a tight backwards S figure and place on baking sheet. Press a large raisin into the middle of theswirl in each end of the dough.Cover dough with a clean, dry tea-towel and allow to rise for another 15 minutes. Preheat oven to 390 degrees F (200 degrees C).

Beat 1 egg to make an egg-wash. Press each raisin down half-way into the dough to ensure they dont get pushed up and out during baking. Brush each bun with the egg wash. Bake for 8-10 minutes. Do not over-bake. Enjoy Lussekatter warm.

Source: adapted from Annes Food

This recipe will be submitted to YeastSpotting, a great site filled with Wild Yeast recipes.

Lucia Buns - Lussekatter - Anne's Food Lucia Buns Makes 20 large ones 100 g fresh yeast 400 ml milk, full-fat ... Recipe in Swedish: Lussekatter. posted by Anne at 10:12. 15 Comments: hennhouse said ... Lucia and Swedish Saffron Buns Lussekatter - Honest Cooking Ewa Sack tells the story of Lucia, and shares her recipe for the classic Swedish lucia bread Lussekatter. By Ewa Sack. December 13th is St Lucia in Sweden and ... Saint Lucia buns - Lussekatter - Saffron buns 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. NAMI-NAMI: a food blog: Swedish Saffron Buns (Lussekatter) Saffron buns like this are eaten all over Sweden on St Lucia's day on December 13th. Lucia's buns are rather decadent buns, with lots of sugar, butter and ... Swedish Lussekatter (St. Lucia Buns) Recipes: 20 Online Resources ... "Lussekatter" (also called "Saffron Buns" or "Santa Lucia Buns") is a food traditionally served on the Swedish holiday of St. Lucia Day. Here are twenty online ... St. Lucia Buns (Lussekatter) - Guide to Scandinavian Food St. Lucia buns may be made ahead of time, frozen, and quickly reheated in the microwave before serving. Lussekatter Swedish Sweet Saffron Buns) Recipe - Food.com - 410990 Lussekatter (Swedish Sweet Saffron Buns) By swissms. Select One. Contact This Chef; Chef's Page; ... Saint Lucia buns - Lussekatter - Saffron buns. By Margareta. Call me cupcake!: Lussekatter or Swedish "Lucia cats" "Lussekatter" or Swedish Lucia buns Makes 30 50 grams fresh yeast 200 grams butter 1 gram saffron 3 dl milk 2 dl heavy cream 2 dl sugar 1/2 tsp salt 1 large egg Bread Recipes -Lussekatter (Swedish St. Lucy Buns) Lussekatter (St. Lucia Buns) St. Lucy's day marks the opening of the Christmas season in Sweden. Lussekatter are their delicious saffron buns made in ... Saffron bun - Wikipedia, the free encyclopedia The buns are baked into many ... http://www.gretchencooks.com/recipes/628_Lussebullar_Santa_Lucia_Buns; http://www.globalgourmet.com/food/special/2005/swedish/buns.html;

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