Soft Swedish Lucia buns, better known as Lussekatter or Lussebullar. These buns are eaten in Sweden on December 13th aka Lucia Day and I think it’s such a nice tradition. The dough for the Lucia buns only needs to rise for 1 hour, but if you want to make the dough ready tonight, just halve the amount of yeast and cold-rise the dough. Enjoy!
Swedish Lucia buns
Ingredients
Swedish Lucia buns (makes about 16):Instructions
Swedish Lucia Buns:
Start by soaking the raisins in cold water.
Dissolve the yeast in the lukewarm milk and cream in a mixer. Add the eggs, saffron, salt and sugar and mix well. Now add about half of the flour and knead the dough well in the machine. Then add more flour and knead the dough until it is shiny and smooth.
Let the dough rise at room temperature in the bowl for about 1 hour under a tea towel.
Turn on the oven to 225 C.
Turn the dough out onto the table and form some equal-sized lumps and roll them out into “sausages”. Shape them by rolling each end together into an S. Press a raisin into each end. Place the Lucia Buns on a baking sheet lined with baking paper and let them rise with a whisk for 30 minutes.
Brush with beaten egg and bake for about 10 minutes or until golden and baked through. Serve the warm Lucia Buns with butter. Welcome!
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