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. 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
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.
SAFFRON BUNS (LUSSEKATTER)
Saffron Buns are an old tradition and are commonly eaten on December 13, Lucia Day and all the time up until Christmas.
Provided by LikeItLoveIt
Categories Breads
Time 47m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- The ingredients are the same as for cinnamon rolls, follow the same directions.
- Add the saffron to the liquid and mix.
- Add the egg as the dough is kneaded.
- Take a piece of dough, roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long.
- Roll up both ends in opposite circles until they meet about midway.
- Place a raisin into the center of each circle.
- This is called a"lussekatt".
- Let the"lussekatt"'s rise about 30-40 min in a nondrafty environment.
- Baste with whipped egg and bake in 420-440 °F (200-225 °C), or until golden.
SAFFRON BUNS
A tradition in our families from England and Sweden. Saffron is expensive to buy, so I don't make these but once or twice a year.
Provided by adopt a greyhound
Categories Yeast Breads
Time 5h30m
Yield 4-5 doz. buns, 36-48 serving(s)
Number Of Ingredients 13
Steps:
- Heat the water in a glass 2 Cup measuring cup in the microwave for 2 minutes. Put saffron into the boiling water and let steep for at least 15 minutes.
- Dissolve yeast, sugar and warm water in the bottom of your KA mixer bowl or large bowl. Let it activate for 10 minutes.
- In the mixer bowl with the yeast mixture, add the sugar, salt, lard, eggs, flour, and lemon extract. Mix slowly to incorporate.
- Remove your mixer bowl from the mixer. Add the steeped saffron. Put it back on the mixer and slowly incorporate the saffron mixture.
- Last, add the currents and citron and mix thoroughly.
- Let rise approximately 1-2 hours.
- Drop by heaping T. on Air Bake pans. Put no more than 12 on a sheet. Continue dropping buns on additional sheets. Let rise in a warm place until doubled.(1-2 hours).
- While buns are raising, preheat oven to 350 deg.
- Bake each sheet pan separately, they bake to a light golden brown. My oven seems to burn if I have more than one sheet in at a time.
- Bake appr. 15 minutes, remove from the oven and put next sheet into the oven. When they are cool, store in Ziploc freezer bags. What you don't eat the first few days, the rest should last through the holidays. Enjoy!
Nutrition Facts : Calories 188.8, Fat 6.2, SaturatedFat 2.4, Cholesterol 15.7, Sodium 70.4, Carbohydrate 30.4, Fiber 1.2, Sugar 12.5, Protein 3.1
SWEDISH SAFFRON BUNS (LUSSEBULLAR) RECIPE BY TASTY
Here's what you need: milk, sugar, saffron thread, active dry yeast, all-purpose flour, kosher salt, ground cardamom, large eggs, sour cream, unsalted butter, raisin
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).
- Sprinkle the yeast over the milk and let bubble, about 5 minutes.
- In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.
- Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.
- Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.
- Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and flip onto a clean surface.
- Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches (5 cm) wide, then roll into a cylinder about 12-14 inches (30 cm) long
- Swirl the dough into a S shape starting at one end until the middle and then the other end.
- Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.
- Preheat the oven to 400°F (200°C).
- Beat the remaining egg and brush over the dough swirls. Place a single raisin or chocolate chip in the center of the swirls on each end.
- Bake the buns for 10-12 minutes, or until golden brown and cooked through.
- Enjoy!
Nutrition Facts : Calories 346 calories, Carbohydrate 52 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 8 grams
SAFFRON BUNS - (LUSSEKATTER)
Lussekatter other wise known as Saffron Buns are an old traditional favorite in my Swedish grandmother's family, my stepdad's mother. They are usually eaten on December 13, which is called Lucia Day.
Provided by litldarlin
Categories Breakfast
Time 1h37m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- These ingredients are the same as for cinnamon rolls, follow the same directions.
- Add the saffron to the liquid and mix.
- Add the egg as the dough is kneaded.
- Take a piece of dough; roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long.
- Roll up both ends in opposite circles until they meet about midway.
- Place a raisin into the center of each circle.
- Let the "lussekatt"'s rise about 30-40 min in a nondrafty area.
- My grandmother always put a warm towel over the dough to help it to rise faster.
- Baste with whipped egg.
- Bake in 420-440 °F (200-225 °C), or until golden brown.
- Not sure how many this will serve, grandmothers recipes never had that information written down.
Nutrition Facts : Calories 662, Fat 27.8, SaturatedFat 16.8, Cholesterol 107.6, Sodium 606.5, Carbohydrate 90, Fiber 3, Sugar 20.5, Protein 13.8
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