Saffransbullar
Lussekatter / Saffransbullar (SAH-frahns-BOO-lar)
Saffron Buns (Lussekatter)
Golden, saffron-scented S-shaped buns studded with raisins, baked for Saint Lucia Day and the Swedish Advent season.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Crush saffron with a pinch of sugar using a mortar and pestle. Dissolve in warm milk.
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2
Mix flour, yeast, sugar, and salt. Add saffron milk, egg, and softened butter. Knead 10 min until smooth and elastic.
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3
Cover and let rise 1 hour until doubled.
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4
Divide into 12 pieces. Roll each into a rope and shape into an S-curve or figure eight.
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5
Press raisins into the curves. Place on lined baking sheets, cover, and rise 30 min.
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6
Brush with egg glaze. Bake at 220°C (425°F) for 10-12 min until golden. Cool on a rack.
Did You Know?
On December 13, the eldest daughter in Swedish families traditionally dresses in white with a crown of candles and serves lussekatter to the family at dawn.
Chef's Notes
Equipment Tips
- stand mixer
- baking sheet
- mortar and pestle
Garnishing
raisins
Accompaniments
coffee, glögg (mulled wine)
The Story Behind Saffransbullar
Lussekatter (Lucia cats) are baked for Saint Lucia Day on December 13, a festival of light in the darkest time of year. The saffron-yellow colour symbolises the return of light. The tradition blends pre-Christian winter solstice celebrations with the legend of Saint Lucia.
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