St. Lucia Saffron Buns // Lussekatter
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As I’ve gotten more into baking in the past couple years, I have loved exploring different baked goods from my heritage. My nana owned a bakery on Washington Island long before I was alive. Since some of my Scandinavian heritage comes from my “Island” side of the family, I like to picture nana making tasty things like this for all of her friends and family.
I have planned to bake lussekatter pretty much all year, but of course our oven happened to be out of commission on the 13th this year. I was determined, however. I bought the ingredients and packed up my kitchen aid and drove to my parents house to use their oven. Unfortunately, because of this, I wasn’t able to take too many pictures of the process. Oh well. Maybe next year!
Santa Lucia Day is a day that is recognized throughout Scandinavia on the 13th of December. According to legend, young Lucia was an early Christian martyr in Rome. Scandinavians incorporated her into their winter traditions as someone who brings light into the long winter months. As her name was Lucy, which means light, it is very fitting. Traditionally, the oldest girl in the family will dress up on this day and serve her family food and drink for the celebration.
Lucia buns are a simple bun that are slightly sweet. They are flavored with saffron and sometimes cardamom. They are decorated with golden raisins, regular raisins, or sometimes pearl sugar. Every family has a slightly different way of making them. I plan to play around with different ways of making them in coming years but I will share with you the recipe I used this time!
What You'll Need // Ingredients
- 3/4 Cup Milk
- 1/2 Teaspoon Saffron Threads (I was hesitant to use too much saffron, which was a mistake. I pack it in more next time!)
- 1 Teaspoon +1/4 Cup Granulated Sugar
- 1 1/4 Packet Dry Active Yeast
- 31/2-4 Cups All Purpose Flour
- 1/2 Teaspoon Salt
- 1/4 Softened Unsalted Butter
- 1/4 Cup Sour Cream
- 2 Large Eggs + 1 Beaten for Glaze
Optional
- 1/2 Teaspoon Ground Cardamom or the seeds from Three Pods (ground)
- Pearl Sugar for Topping
How You'll Make It // Instructions
- In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until it is steaming. Remove from heat and stir until sugar is dissolved. Let cool slightly until it is warm to the touch. Add the yeast to the mixture and let it sit until foamy (about 5-10 minutes).
- In a stand mixer, combine flour, sugar, and salt. If you’re using cardamom, add it now!
- It’s time to mix the wet and the dry ingredients together! To do so, create a pool in the center of the dry ingredients and add the wet into it. Also add the butter and sour cream. Mix!
- Using the dough hook on your stand mixer, knead the dough, slowly adding the rest of the flour, one tablespoon at a time. The dough should be a little sticky but not so sticky that you can’t touch it without it all coming off on your hands. Place the dough in a large bowl and let it rise for about an hour or until it has doubled in size. Placing the dough in the warmest place that you can helps with the rising.
- Once the dough has doubled in size, it is time to shape your buns! I made 12 buns with this recipe. You should break apart pieces that are about 2 inches wide. It is easier for me to think in terms of 12 equal pieces, rather than the inchage or the balls. Whatever you prefer. Roll out the pieces to a snake like shape that is about 14 inches. Then roll each side in in opposite directions to create the signature curly “S” shape.
- Place your buns on a cooking sheet and cover with plastic wrap. It’s time for the buns to rise again! Let them go for about an hour or until they double in size.
- Preheat your oven to 400 degrees Fahrenheit. Generously brush your buns with your beaten egg and place your raisins in the center of each swirl. Bake time will be 10-12 minutes, or until they are golden brown!
This recipe is adapted from the awesome St. Lucia Saffron Buns by Simply Recipes
Thank you so much for helping me to make these tasty bakes!
