ST. LUCIA BUNS
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
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.
SWEDISH ST. LUCIA BUNS
Growing up with a Swedish mom, we had these St. Lucia buns every December 13th.
Provided by katrinkajo
Categories Bread Quick Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 12
Steps:
- Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
- Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
- Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
- Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
- Combine egg yolk and water in a bowl with a whisk. Brush over buns.
- Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
- Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 33.2 g, Cholesterol 35 mg, Fat 5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 135.7 mg, Sugar 7.1 g
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.
ST LUCIA SAFFRON BUNS
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
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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