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    You are in: Home / Recipes / Saint Lucia buns - Lussekatter - Saffron buns Recipe
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    Saint Lucia buns - Lussekatter - Saffron buns

    Saint Lucia buns - Lussekatter - Saffron buns. Photo by OlciaK

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 8 mins

    1 hrs

    8 mins

    Margareta's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter or margarine in a pan and add the milk and the saffron.
    2. 2
      Warm the mixture to 37 oC (100 oF).
    3. 3
      Use a thermometer; the correct temperature is important!
    4. 4
      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).
    5. 5
      Mix into a smooth dough.
    6. 6
      Cover the dough with a piece of cloth and let it rise for 30 minutes.
    7. 7
      Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
    8. 8
      Let the buns rest for a few minutes, covered by a piece of cloth.
    9. 9
      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.
    10. 10
      Press a few raisins into the dough.
    11. 11
      Cover the"Lucia cats" with a piece of cloth and let them rise for 40 minutes.
    12. 12
      Whip the egg together with a few grains of salt, and paint the"Lucia cats" with the mixture.
    13. 13
      Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.

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    Ratings & Reviews:

    • on November 06, 2012

      55

      I love them and can eat all the time. I added dried sour cherries instead of raisins.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2008

      55

      I have made these for years, the "Traditional Swedish" method of grinding the saffron is to grind it (after it has been toasted) with a sugar cube. these are wonderful. I have used cardamom in place of saffron for a traditional, but less expensive treat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2008

      45

      Great recipe, although I had difficulty measuring out a 1g portion of saffron, and subsequently it wasn't very pronounced. Also, I think I'll try 450 next time as I it was just barely done on the inside and yet the raisins were singed at the top. The instructions are great and easy to follow - thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Saint Lucia buns - Lussekatter - Saffron buns

    Serving Size: 1 (57 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 180.5
     
    Calories from Fat 46
    25%
    Total Fat 5.1 g
    7%
    Saturated Fat 3.0 g
    15%
    Cholesterol 20.5 mg
    6%
    Sodium 47.2 mg
    1%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 0.9 g
    3%
    Sugars 6.3 g
    25%
    Protein 3.9 g
    7%

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