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.
Swedish lucia buns: a festive tradition
Swedish Lucia buns, known as “Lussekatter,” are a beloved pastry associated with the celebration of Saint Lucia’s Day on December 13th. This traditional Swedish treat is characterized by its striking S-shape and vibrant yellow color, achieved by adding saffron to the dough. The warm, aromatic scent of these buns fills homes across Sweden during the festive season, marking the beginning of Christmas celebrations.
The history of Lussekatter dates back to ancient traditions, where saffron was considered a symbol of light and warmth during the dark winter months. The buns are often made with a sweet, enriched dough that includes ingredients like butter, sugar, and milk, resulting in a soft and fluffy texture. The addition of raisins or currants enhances the flavor and adds a delightful touch.
On Saint Lucia’s Day, it is customary for young girls to dress in white robes, wearing a crown of candles, while serving Lussekatter to family and friends. This tradition symbolizes the bringing of light into the darkness of winter, embodying the spirit of hope and joy.
Enjoyed warm or at room temperature, Swedish Lucia buns are perfect for sharing with loved ones over coffee or tea. Their rich flavor and festive appearance make them a cherished part of Swedish culinary heritage, reminding everyone of the warmth and togetherness that the holiday season brings.
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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