Lussekatt are an essential part of St. Lucia Day (Dec 13). Traditionally in Scandinavia, Lussekatt is baked by children and given as gifts to the elderly residents in their community. The buns are mildly sweet, with a light saffron flavor and beautiful golden color.
On the Ingredients
- Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus.” The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food. Saffron is known as “the most expensive spice in the world,” but luckily, a little goes a long way. It has a mildly sweet, floral flavor and a bright yellowy-orange color when mixed into recipes.
Lussekatt (St. Lucia Saffron Buns)
24
servings30
minutes12
minutes2
hours45
minutes3
hours27
minutesLussekatt are an essential part of St. Lucia Day (Dec 13). Traditionally in Scandinavia, Lussekatt is baked by children and given as gifts to the elderly residents in their community. The buns are mildly sweet, with a light saffron flavor and beautiful golden color.
Ingredients
4 to 4 1/2 cups all-purpose flour
2 packages instant dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup unsalted butter (melted)
1/2 cup heavy cream
1/2 cup whole milk
1/4 tsp crushed saffron threads
1/2 tsp salt
3 eggs (room temperature)
Directions
- Put the yeast in a large bowl with warm water and a tablespoon of sugar. Let sit for five minutes, then add the remaining sugar, butter, heavy cream, milk, saffron, salt, and 2 of the eggs.
- Stir together until completely incorporated, then add the flour, one cup at a time, until a sticky dough forms.
- On a floured surface, knead the dough until it is smooth and shiny. Put the dough in a greased bowl, then cover and refrigerate for at least two hours, but as long as twenty-four hours is okay.
- Turn the dough onto a floured surface and cut it into 24 equal portions. Make each piece into a rope, then curl each end in the opposite direction, making the signature “s” shape.
- Put the buns on several cookie trays lined with parchment paper, careful not to crowd them. Cover with a damp kitchen towel and let them double in size for about 45 minutes.
- Preheat the oven to 375° F. Glaze the buns with the remaining egg beaten with a little milk.
- Bake for 12 minutes, or until the buns are puffy and golden brown.
