Lussekatter (Saffron Buns)

Lussekatter (Saffron Buns)

December 13th is known as St. Lucia day – or the festival of light. The day is celebrated in the spirit of Advent and Christmas. It is tradition that children dress up in white robes with a red sash, and one girl is selected to be “Lucia” who wears a crown of lit candles. The other children carry a single candle. The children usually sing «The Lucia song» and hand out Lussekatter around schools, kindergartens, and homes for the elderly.

Ingredients:

5.3 oz Unsalted Røros Butter – room temperature

2 cups buttermilk + 2 tbsp

1 cup granulated sugar

½ pk dry yeast

1 tsp saffron

½ tsp salt

5 1/3 cup plain flour

Raisins for decoration

1 egg

Directions:

  1. Crush the saffron in a mortar.
  2. Heat the milk to approximately 37 degrees and pour into a large baking bowl.
  3. Add the sugar and yeast.
  4. Add the remaining ingredients and knead well in a stand mixer for 5 minutes.
  5. Place the dough in a large bowl and cover with a clean kitchen towel. Let rise in a warm place for 1 hour, or until doubled in size.
  6. Place the dough on a clean surface and divide the dough into 20 equal pieces. Form each piece into a ball about 2 inches wide, then roll into a cylinder.
  7. Swirl the dough into an S shape starting at one end until reaching the middle, before doing the other side. Decorate with raisins – make sure to push them properly into the dough.
  8. Transfer the dough to a paper-lined baking sheet, cover with a clean kitchen towel and let rise for 30 minutes.
  9. Preheat the oven to 400°F
  10. Beat the egg and brush over the dough.
  11. Bake the buns for 8-10 minutes, or until golden brown.

5.3 oz Unsalted Røros Butter – room temperature

2 cups buttermilk + 2 tbsp

1 cup granulated sugar

½ pk dry yeast

1 tsp saffron

½ tsp salt

5 1/3 cup plain flour

Raisins for decoration

1 egg

  1. Crush the saffron in a mortar.
  2. Heat the milk to approximately 37 degrees and pour into a large baking bowl.
  3. Add the sugar and yeast.
  4. Add the remaining ingredients and knead well in a stand mixer for 5 minutes.
  5. Place the dough in a large bowl and cover with a clean kitchen towel. Let rise in a warm place for 1 hour, or until doubled in size.
  6. Place the dough on a clean surface and divide the dough into 20 equal pieces. Form each piece into a ball about 2 inches wide, then roll into a cylinder.
  7. Swirl the dough into an S shape starting at one end until reaching the middle, before doing the other side. Decorate with raisins – make sure to push them properly into the dough.
  8. Transfer the dough to a paper-lined baking sheet, cover with a clean kitchen towel and let rise for 30 minutes.
  9. Preheat the oven to 400°F
  10. Beat the egg and brush over the dough.
  11. Bake the buns for 8-10 minutes, or until golden brown.