Christmas Recipes Around the World | Lussekatter Rolls or St. Lucia Saffron Buns from Sweden

 

easy S Saffron Buns recipe for St Lucia Day

Here’s my first blog post for the Christmas time ahead. These S-Shaped Buns are traditionally made much before Christmas: on December 13th. There’s an interesting story behind this. Read along!

 

Lussekatter means “Lucia’s cats” and the name is probably given because each of the scrolled buns look like a cat’s curled tail! If you are looking for a Christmas breakfast recipe, these Swedish saffron-infused S-shaped sweet buns called Swedish Lussekatter or Lussebullar Rolls are the answer. Baking bread always gives joy. These cute and Saffron Buns give me double joy than ever, especially because it’s a traditional dish of a country. Traditional recipes always enthral me, whether it is bread or curry. These are ideally served in December. However, foodies love to eat them all year round. These are traditionally eaten on St. Lucia’s Day on 13th December. These rolls are mildly sweet and I can’t emphasise more on what the two raisins at the two ends do to these rolls! The rolls have a golden yellow colour because of saffron in them.

 

Buns with raisins

Baking these Saffron Buns are a pure delight!

 

As the year proceeds swiftly towards a shimmering end, I am already thinking of December and Christmas. When it is cold and dark in the Northern Hemisphere, much before Christmas, there’s a celebration of St. Lucia’s Day on December 13th, close to the winter solstice, the latter being the shortest day of the year. St. Lucia’s Day marks the transition from darkness to light. This is a story of the third or fourth century when there lived a kind saint in Sicily, Italy: a young girl named Lucia. According to various legends by monks, she brought food and aid to Christians who hid in the catacombs. Her two hands were full of food, while she wore a candle-lit wreath or a crown made with Lingonberry branches so that her hands could be free to carry food for the Christians. Even today, little girls dressed in white, wearing a red sash on the waist and wreaths of candles on their heads, often distribute baked goodies, such as the Swedish Lussekatter Rolls or St. Lucia Saffron Buns! The traditional S shape was likely handed down from earlier pastries baked to celebrate Yule, the pagan solstice holiday.

 

Traditional Christmas Baking recipes

Lussekatter is slightly sweet and is great as a breakfast bun. Eat it with butter!

 

Do you want to try the recipe? If you like the recipe, do try it and send me a picture on purabinaha55@gmail.com. Follow Cosmopolitan Currymania on Instagram and Twitter. My handle is @purabinaha. Happy eating!

 

Swedish Lussekatter Rolls or St. Lucia Saffron Buns

 

Ingredients:

Milk: ½ measuring cup

Saffron threads: 1 tsp

White, granulated sugar: ¼ measuring cup

Active dry yeast: 1 small pouch

All-purpose flour: around 600 g

Kosher salt: ½ tsp

Unsalted butter: 4 tbsp or around 60 g

Quark or sour cream: ¼ cup

Eggs for the rolls: 2

Eggs for glaze (beaten): 1

Raisins for garnish

 

 

Method:

Warm the milk and add 1 tsp sugar and saffron. Pour into a container and check for the temperature. The milk should be warm, not hot. Mix-in the yeast, cover with a lid and keep aside for the yeast to bloom and become frothy: almost 10 min (pic 1 in the collage).

Whisk around 500 g of all-purpose flour, sugar and salt. Put the dry mixture on a clean working platform or into a big container. Make a well in the centre of the mixture and add the eggs into the well. Also add the milk infused with saffron, softened butter at room temperature and the sour cream. Knead the ingredients well. If the dough is difficult to handle because of the stickiness, then add the rest of the flour and knead again until the dough is slightly sticky (pic 2 in the collage).

Put the dough in a big container which should have enough room for the dough to rise and double-up in size. Cover and keep in a warm place for 2 hours. (I kept it just for 2 hours according to warm Mumbai temperature. If you live in a place which is cold, you may have to leave it for a few hours more or even overnight.)

When the dough has doubled up in size (pic 3 in the collage), poke a finger into the dough. The indent should remain for sometime.

Now it’s time to re-knead the dough to punch-off the air from it (pic 4 in the collage). Divide into four parts. Re-divide each of these four doughs into tiny ping-pong-sized balls.

Roll the balls into a long strip (pic 5 in the collage). Curl/roll with hand the ends of the strip (pics 6 and 7 in the collage) as shown in the stepwise pictures of the collage in this post.

Let these S-shaped Lussekatter rolls sit for 30 min, for the final rise (pic 8 in the collage).

Before baking, brush each roll with the egg wash and insert two raisins in the centre of the S-coils (pic 9 in the collage).

Bake in a preheated oven at 200°C for 15 min. In between the baking process, turn around the baking tray once.

 

Christmas Recipes Around the World | Lussekatter Rolls or St. Lucia Saffron Buns from Sweden

Yield: 65 small-sized Lussekatter Rolls

Christmas Recipes Around the World | Lussekatter Rolls or St. Lucia Saffron Buns from Sweden

Ingredients

  • Milk: ½ measuring cup
  • Saffron threads: 1 tsp
  • White, granulated sugar: ¼ measuring cup
  • Active dry yeast: 1 small pouch
  • All-purpose flour: around 600 g
  • Kosher salt: ½ tsp
  • Unsalted butter: 4 tbsp or around 60 g
  • Quark or sour cream: ¼ cup
  • Eggs for the rolls: 2
  • Eggs for glaze (beaten): 1
  • Raisins for garnish

Instructions

  1. Warm the milk and add 1 tsp sugar and saffron. Pour into a container and check for the temperature. The milk should be warm, not hot. Mix-in the yeast, cover with a lid and keep aside for the yeast to bloom and become frothy: almost 10 min.
  2. Whisk around 500 g of all-purpose flour, sugar and salt. Put the dry mixture on a clean working platform or into a big container. Make a well in the centre of the mixture and add the eggs into the well. Also add the milk infused with saffron, softened butter at room temperature and the sour cream. Knead the ingredients well. If the dough is difficult to handle because of the stickiness, then add the rest of the flour and knead again until the dough is slightly sticky.
  3. Put the dough in a big container which should have enough room for the dough to rise and double-up in size. Cover and keep in a warm place for 2 hours. (I kept it just for 2 hours according to warm Mumbai temperature. If you live in a place which is cold, you may have to leave it for a few hours more or even overnight.)
  4. When the dough has doubled up in size, poke a finger into the dough. The indent should remain for sometime.
  5. Now it’s time to re-knead the dough to punch-off the air from it. Divide into four parts. Re-divide each of these four doughs into tiny ping-pong-sized balls. Roll the balls into a long strip. Curl/roll with hand the ends of the strip as shown in the stepwise pictures of this post.
  6. Let these S-shaped Lussekatter rolls sit for 30 min, for the final rise.
  7. Before baking, brush each roll with the egg wash and insert two raisins in the centre of the S-coils.
  8. Bake in a preheated oven at 200°C for 15 min. In between the baking process, turn around the baking tray once.
http://www.cosmopolitancurrymania.com/christmas-recipes-around-the-world-lussekatter-rolls-or-st-lucia-saffron-buns-from-sweden/

Latest Comments
    • Purabi Naha
    • Purabi Naha

Leave a Reply

Your email address will not be published. Required fields are marked *