Lussekatter – St. Lucia Saffron Buns
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Category
Breakfast
Servings
12
Prep Time
4 hours
Cook Time
10 minutes
Our Nordic neighbors are known for taking their holidays seriously, and Sweden’s winter solstice ‘St. Lucia’s Day’ is perfect example of really getting the most out of the holiday season. This mid-December celebration traditionally has eldest daughter dressing up in a robe, sash, and candle crown to deliver coffee (or may we suggest, Saffron Green Tea) to serve these buns to their parents for breakfast. Is the eldest daughter also in charge of making the buns? We are asking our Swedish friends to find out. In the meantime, add these delicious buttery, lightly sweet and vibrant yellow buns to your holiday repertoire!
Author:Rumi Spice
Ingredients
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¾ cup milk
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½ tsp Rumi Saffron threads
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¼ cup white granulated sugar
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1/4 oz. packet active dry yeast
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3 ½ - 4 cups all-purpose flour
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½ tsp kosher salt
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3 cardamom seeds, ground
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¼ cup unsalted butter, softened
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¼ cup sour cream
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2 large eggs
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24 raisins
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1 egg, beaten
For 12 S-shaped buns:
Glaze:
Directions
In a small pot, heat milk, Rumi Saffron, and 1 Tsp. sugar together until steamy. Remove from heat and stir until sugar is dissolved. Let cool until warm to the touch, but not hot (~115 F). Sprinkle yeast over warm saffron-infused milk and let sit until foamy (~10 minutes).
Meanwhile, whisk together flour, salt, cardamom, and remaining sugar. Make a well in the center of flour mixture and add yeast-saffron-milk, eggs, butter, and sour cream. Mix just until the ingredients are well incorporated.
Knead dough (either by hand or with a mixer and dough hook), slowly incorporating the flour until dough is a little sticky to the touch. Shape dough into a ball and place in a large bowl. Cover and let rise in a warm place for 1-2 hours, or until the dough has doubled in size.
When dough is ready, punch down and knead briefly. Break off a piece and form into 2-inch-wide ball. Roll ball into a snake, about 14 inches long, and shape dough into S-shapes by curling ends in opposite directions. Place on lined baking sheet and repeat for remaining dough.
Cover and let buns sit for second rise for 30 min to 1 hour, or until buns are double in size. Preheat oven to 400 F. Brush buns with egg wash and place raisins in center of the S spirals, two raisins per bun.
Bake for about 10-11 minutes until the buns are golden brown, turning pan halfway through to ensure even browning. Remove and let cool for 5 minutes before eating….or serving to your parents!
