LUSSEKATTER
Lussekatter is the most vital part of a Swedish Christmas! Made in time for Saint Lucia day they're eaten all through the holidays, and usually made in the traditional "Lussekatt" shape shown here. This is my 100% authentic, tried and tested, all-time best recipe - and it's easy to make without quark and nuts.
Provided by Emmeline Kemperyd
Time 3h
Number Of Ingredients 10
Steps:
- Start by grounding saffron and sugar with a mortar and pestle, or a bowl and a spoon. Then mix with the rum and set aside for at least 30 minutes.
- Crumble the yeast into a large bowl. Add milk, mix, then add in room temperature butter in pieces and mix again, trying to mash up the butter pieces a bit as you go.
- Mix in sugar and the saffron mixed with sugar and rum. Add a little water to the bowl or glass that held the saffron mix, swoosh it around, and pour in to make sure you get as much of the saffron flavor as possible. Then mix.
- Start adding the flour. Add a bit at a time until it is all mixed in. When it's getting hard using a spoon to mix, start using your hands instead.
- When all the flour is added, start kneading the dough. Knead for at least 10 minutes, or longer if you can. When done it should come away easily from the sides of the bowl. Do not add more flour! If it's too sticky, you just haven't kneaded enough. Once done, cover with a kitchen towel and set aside to rise for 60 minutes.
- After 60 minutes, check to see if the dough has risen sufficiently. It should be about double in size. If not, let it rest a bit longer.
- When the dough has risen, place a piece of parchment paper on top of an oven tray. Spread a little flour on a clean surface and take a small piece of dough - enough for one Lussekatt. Roll it out into a 20 cm/7-8'' long snake shape and roll the edges in to create the classic Lussekatt shape (see pictures and detailed instructions in post). Then place on the parchment paper, taking care to space them out so that they have room to rise about 50% more. Continue until you've created all the Lussekatts.
- Drain the raisins and place two in each Lussekatt, one at the middle of each spiral. Then cover with a kitchen towel and set aside for 30 minutes.
- Preheat your oven to 400°F (200°C).
- When the Lussekatter have risen by 50%, mix together your egg and remove the kitchen towel. Brush the Lussekatter with the egg.
- Bake in the middle of the oven for 8 minutes, until golden, then remove and place on a cooling rack or kitchen towel to cool. Cover with a kitchen towel. Repeat until you've baked all your Lussekatter.
Nutrition Facts : Calories 153 kcal, Carbohydrate 24 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 73 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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.
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.
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ST. LUCIA BUNS RECIPE - KING ARTHUR BAKING
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- In a small saucepan set over medium heat (or in a microwave-safe bowl in the microwave), heat the milk and saffron to a simmer; remove from the heat and stir in the butter.
- Set the mixture aside to allow the butter to melt, and for it to cool to lukewarm, 30 to 35 minutes.
- You can reduce the milk's cooling time by about 10 minutes by refrigerating it., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a large bowl or the bowl of a stand mixer, whisk together the yeast, flours, salt and sugar., Separate one of the eggs, and set the white aside; you'll use it later., Pour the lukewarm milk and butter mixture over the dry ingredients., Add the 2 whole eggs, 1 egg yolk, and the vanilla.
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