Best Saffron Buns Lussekatter Recipes
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.
SANTA LUCIA SAFFRON BUNS (LUSSEKATTER)
In Sweden, Santa Lucia is celebrated on December 13th. During this darkest time of year, the light brought forth from the crown of candles worn by the eldest girl in the family who carries lussekatter and freshly brewed coffee to gently awaken her household with a sweet song is very welcome. Enjoy these delicious saffron buns with coffee, tea, or cocoa throughout the holiday season, or any time of year! We personalized this recipe by using our [Select Bolted Organic Bread Flour | http://breadtopia.com/store/breadtopia-select-organic-bread-flour/] and our [SAF Instant Yeast | http://breadtopia.com/store/saf-instant-yeast/]; otherwise the recipe is taken directly from the cookbook Fika; The Art of the Swedish Coffee Break, written by Anna Brones and Johanna Kindvall. Johanna is dear to us, as she is the artist who illustrated the Breadtopia logo as well as the labels for our mixes, and you will find the same style of whimsical illustrations throughout their cookbook.
Provided by Liza Saturley
Categories Recipes
Yield Approximately 30-40 buns
Number Of Ingredients 10
Steps:
- Using a spoon, crush the saffron in a small bowl. Then add a few drops of whiskey to help fully develop the saffron flavor and set aside.
- In a saucepan, melt the butter; then stir in the milk. Heat until warm to the touch (about 110°F/43°C). In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.
- In a large bowl, whisk 1 of the eggs and blend in the sugar, salt, and saffron mixture. Pour in the remaining butter and milk, along with the yeast, and stir until well blended. Mix in the flour and currants. Work together with a wooden spoon or your hands (or a dough whisk ) until you can make the dough into a ball.
- Transfer the dough to the countertop or other flat surface and knead it until smooth and elastic, 3 to 5 minutes. The dough should feel a little wet, but if it sticks to your fingers and the countertop, add a little flour. Go lightly, though; if you add too much, the buns will end up dry. The dough is fully kneaded when you slice into it with a sharp knife and see small air bubbles throughout. Return the dough to the bowl, cover with a bowl cover , and place in a draft-free place to rise until doubled in size, about 1 hour.
- Grease a baking sheet or line it with parchment paper or a silicone baking mat . Remove the dough from the bowl and roll it into classic safransbullar shapes (see photos, or refer to diagram in Fika; The Art of the Swedish Coffee Break). Place the buns on the baking sheet with about 1½ inches (4 centimeters) between each bun. Cover and let rise for 30 to 45 minutes. Depending on the size of the buns and baking sheet, you may need to bake in two or three batches. Prepare all the buns at the same time and let them sit, covered with a tea towel , while they wait to bake.
- While the dough is rising, preheat the oven to 400°F (200°C).
- Whisk the remaining egg and brush on the tops of the buns. Decorate with currants (in the center of where the bun is rolled).
- Bake for 8 to 10 minutes. Remove from the oven and transfer the buns from the baking sheet to the counter. Cover with a tea towel and let cool before serving.
- These buns dry out quickly, so if they are not eaten on the day you bake them, store them in the freezer.
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.
LUSSEKATTER---SWEDISH SAFFRON BUNS
Yield 32 buns
Number Of Ingredients 10
Steps:
- Mix everything as for making bread, letting rise until double in size. Shape into 32 buns and let rise. Baste with whole egg and decorate with raisins. Bake at 230 C (450 F) for 8 minutes.
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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