St. Lucia Buns

Today is December 13th: St. Lucia Day! So I will spend my day making lussekatter, otherwise known as Swedish Saffron Buns!

St. Lucia Day (St. Lucy) is a festival of light in Scandinavia, honoring St. Lucia of Syracuse, a 4th-century martyr known as a bringer of light during dark winters. According to legend, she brought food to Christians hiding in Roman catacombs, lighting her way with a candlelit wreath on her head. It is celebrated today with by candlelit processions, white gowns with red sashes, and    saffron buns (lussekatter) , symbolizing hope and faith.  
 
December 13th was the shortest day of the historic Julian calendar, and according to Swedish folklore, the long night was considered dangerous, with dark spirits out in force. Staying awake was paramount, and eating helped – another connection to the small feast associated with today’s Lucia celebration. Lucia made her first recorded appearance in a Swedish rural home in 1764, but the custom really established itself in the 1900s.
 
I also just learned that the buns are called lussekatter, or “Lucia’s cats” because they look like curled cat tails. Which makes me love them even more. And yes – my house smells amazing!

St. Lucia Buns
Prep time is 1 hour, dough rests for 1 hour, total time 2 ½ hours.
Note: this recipe makes 40 buns.

INGREDIENTS:
· 3/4 Cup butter
· 2 Cups milk
· 4 tsp instant yeast 
· 1/2 tsp salt
· 3/4 Cup sugar
· 1/4 tsp saffron
· 1 tsp cardamom
· 1 egg
· 6 Cups all-purpose flour
· 9 oz box of raisins (2 per roll, need 80 total)
·  1 egg (for egg wash)
 
PREPARATION:
Step 1:
Melt the butter in a saucepan on the stove. Add the milk. Let it cool until lukewarm.
 
Step 2:
Pour the milk and butter mixture into a large mixing bowl, and add the yeast. Stir until it’s dissolved.
 
Step 3:
Slowly add the flour while mixing continuously (this is much(!) easier if you use an electric mixer but it can also be done by hand). Please note: the dough will still be quite sticky.
 
Step 4:
Continue mixing until the dough pulls from the sides of the bowl.
Cover the bowl and let the dough rise for about 30 minutes.
 
Step 5:
Knead the dough well on a floured surface. I’d say you will have to add extra flour if the dough is too sticky, but it will be so just be prepared and have the flour handy.
 
Step 6:
Cut the dough into four sections and roll each into a long roll, like a pretzel rod. Cut strips out of the roll, about an inch wide. Then roll each of these out into a roll, and form them into the “S” lussekatter shape. Add raisins at each end for decoration.
 
Step 7:
Set the formed lussekatter on a greased baking pan, or on baking paper. Cover and let rise until they double in size (approx. 30 minutes).
 
Step 7:
Preheat oven to 435°F (225°C).
 
Step 8:
Brush each bun with whisked egg. Bake for 7 – 10 minutes, until golden brown on top.
(Careful: DO NOT overbake – they will dry out quickly!)
Every oven is different – so be careful. My oven runs very hot, so mine come out perfect at 8 minutes.

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