Lussekatter – St.Lucia Buns

13 December, 2012 — Leave a comment


Saint Lucia’s Day is the Church feast day dedicated to Saint Lucy and is observed on the 13th of December.
Its modern day celebration is generally associated with Sweden and Norway but is also observed in Denmark, Estonia, Italy, Latvia, Finland, Hungary, Malta, Bosnia, Bavaria, Croatia, Slovakia, Spain and St. Lucia, West Indies.
In the United States it is celebrated with cookies on the mantel in states for a large number of people of Scandinavian ancestry, often centered around church events.

In traditional celebrations, Saint Lucy comes as a young woman with lights and sweets. It is one of the few saint days observed in Scandinavia. In some forms, a procession is headed by one girl wearing a crown of candles, while others in the procession hold only a single candle each.A traditional kind of bun, Lussekatt (“St. Lucia Bun”), made with saffron, is normally eaten on this day.
Here I`ll share with you a recipe to really tasty Lussekatter.What you need:

* 100 g butter
* 1 g saffron
* 5 dl milk
* 50 g yeast
* 250 g quark (Kvark, Kesella, cream cheese)
* 2,25 dl granulated sugar
* 1 tsp. cardamom
* 0,5 tsp. salt
* 1,5 l flour

What you do:
Melt the butter in a saucepan along with the saffron.
Pour in the milk and heat until it is lukewarm.
Crumble the yeast into a bowl and stir in a little of the milk mixture.
Add the rest of the milk mixture, quark, sugar, cardamom, salt and most of the flour.
Work the dough until it becomes shiny, smooth and let`s go the edge of the bowl.
Let your saffrons dough rise with a kitchen towel for 30 minutes.
Pour the dough on a lightly floured surface.
Knead until smooth and divide into two parts.
Roll them into lengths that are cut in 20 bits each.
Roll each piece of dough to a thin roll and shape the buns (see picture).
Place the buns on a baking tray and press the raisins deep into the buns.
Leave to rise for another 30-40 minutes in the towel.
Preheat oven to 225° C.
Brush the buns with egg.
Bake the buns in the middle of the oven for 6-8 minutes until golden brown.
Let cool under a towel.
Done! Now you can enjoy Lussekatter.



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