Best Saint Lucia Buns Lussekatter Saffron Buns Recipes

ST. LUCIA SAFFRON BUNS

St. Lucia Saffron Buns image

Swedish Christmastime favorite, saffron infused S shaped sweet rolls, for St. Lucia Day.

Provided by Elise Bauer

Categories Baking

Time 2h42m

Yield 14

Number Of Ingredients 13

Ingredients

3/4 cup milk (175 ml)
1/2 teaspoon saffron threads
1 teaspoon plus 1/4 cup (50 g) white, granulated sugar
One 1/4-ounce packet active dry yeast (check the expiration date on the package to make sure it's still good!)
3 1/2 to 4 cups (490 g to 570 g) all purpose flour
1/2 teaspoon kosher salt
The seeds from 3 cardamom pods, ground (optional)
1/4 cup (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened
1/4 cup of sour cream (or quark if available)
2 large eggs
Raisins
Glaze
1 egg, beaten

Steps:

Bloom the yeast: Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.

Nutrition Facts : Calories 232 kcal, Carbohydrate 38 g, Cholesterol 52 mg, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, Sodium 69 mg, Sugar 6 g, Fat 6 g, ServingSize Makes 12 to 14 buns, UnsaturatedFat 0 g

SAFFRON BUNS (LUSSEKATTER)

Saffron Buns (Lussekatter) image

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

Ingredients

2 packages dry yeast
2 cups milk
3/4-1 1/2 cup butter or 3/4-1 1/2 cup margarine
1/2 cup sugar
1 teaspoon salt
1 egg
4 -5 cups flour
1 -2 g saffron
raisins (decorations)

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.

SAINT LUCIA BUNS - LUSSEKATTER - SAFFRON BUNS

Saint Lucia buns - Lussekatter - Saffron buns image

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

Ingredients

300 ml milk
1 g saffron
50 g baker's yeast
150 g sugar
125 g butter or 125 g margarine
700 g all-purpose flour
1 egg
salt
raisins

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.