These are traditional buns served on St. Lucia Day, 13 December, all throughout Scandinavia. Young girls dress in all white and wear a wreath with candles on their head handing out these delicious buns to older people, family and friends. It’s usually served with coffee. It’s part of the winter solstice/pagan/Christmas tradition.

Yields1 Serving
 ¾ cup Milk175 mL
 1 ¼ tsp Sugar Divided 1 tsp and 1/4 cup4 g and 50 g
 ¼ oz Active Dry Yeast7 g
 3 ½ cups All-Purpose Flour (Up to 4 Cups)490 -570 g
 ½ tsp Kosher Salt3 g
 ½ tsp Ground Cardamom or seeds from 3 Cardamom 2 g
 4 tbsp Unsalted Butter (Softened)56 g
 ¼ cup Sour Cream or Quark 57 g
 2 Large Eggs
 26 Raisins
 1 Egg (Beaten for Glaze)
1

In a small pot, heat the milk, saffron, and 1 tsp/4 g of sugar together until the milk is steamy and sugar is dissolved. Remove from heat. Let cool until about 115F/46C, warm to the touch but not hot.

2

Sprinkle the yeast over the warm saffron infused milk and let sit for 5-10 minutes until foamy.

3

In the bowl of a stand mixer (you can make this without a mixer if you like), mix 3 1⁄2 cup/490 g flour, remaining 1⁄4 cup/50 g of sugar, salt and ground cardamom using the paddle attachment.

4

Make a well in the center of the flour and add the yeast milk mixture, the eggs, the butter, and the sour cream/quark. Mix the ingredients until well incorporated.

5

Switch to the dough hook of your mixer (otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a small spoonful at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch but does not completely stick to your hands when you handle it.

6

Shape the dough into a ball and place in a large lightly greased bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish). Let sit in a warm place for 1 to 2 hours, until the dough had doubled in size. (One way to tellthat the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)

7

When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form into a ball 2 inches/5 cm wide (2.12 oz/60 g if weighting). Roll each ball out into a snake about 14 inches/35.5 cm long. Then curl the ends in opposite directions, forming an “S” with the spirals at each end (there are a few other traditional shapes but my family has always done S shapes). Place on a parchment paper lined baking sheet with a little room for them to rise and repeat with the rest of the dough.

8

Cover with plastic wrap or place in a clean garbage bag and place in a warm spot until dough shapes double in size, 30 minutes to an hour.

9

Preheat oven to 400F/205C. Using a pastry brush, brush beaten egg over tops and side for glaze, place raisins in each bun at the center of the spirals.

10

Place in oven and bake for 10-12 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.

11

Remove for oven and let cool on wire rack before eating.

Ingredients

 ¾ cup Milk175 mL
 1 ¼ tsp Sugar Divided 1 tsp and 1/4 cup4 g and 50 g
 ¼ oz Active Dry Yeast7 g
 3 ½ cups All-Purpose Flour (Up to 4 Cups)490 -570 g
 ½ tsp Kosher Salt3 g
 ½ tsp Ground Cardamom or seeds from 3 Cardamom 2 g
 4 tbsp Unsalted Butter (Softened)56 g
 ¼ cup Sour Cream or Quark 57 g
 2 Large Eggs
 26 Raisins
 1 Egg (Beaten for Glaze)

Directions

1

In a small pot, heat the milk, saffron, and 1 tsp/4 g of sugar together until the milk is steamy and sugar is dissolved. Remove from heat. Let cool until about 115F/46C, warm to the touch but not hot.

2

Sprinkle the yeast over the warm saffron infused milk and let sit for 5-10 minutes until foamy.

3

In the bowl of a stand mixer (you can make this without a mixer if you like), mix 3 1⁄2 cup/490 g flour, remaining 1⁄4 cup/50 g of sugar, salt and ground cardamom using the paddle attachment.

4

Make a well in the center of the flour and add the yeast milk mixture, the eggs, the butter, and the sour cream/quark. Mix the ingredients until well incorporated.

5

Switch to the dough hook of your mixer (otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a small spoonful at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch but does not completely stick to your hands when you handle it.

6

Shape the dough into a ball and place in a large lightly greased bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish). Let sit in a warm place for 1 to 2 hours, until the dough had doubled in size. (One way to tellthat the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)

7

When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form into a ball 2 inches/5 cm wide (2.12 oz/60 g if weighting). Roll each ball out into a snake about 14 inches/35.5 cm long. Then curl the ends in opposite directions, forming an “S” with the spirals at each end (there are a few other traditional shapes but my family has always done S shapes). Place on a parchment paper lined baking sheet with a little room for them to rise and repeat with the rest of the dough.

8

Cover with plastic wrap or place in a clean garbage bag and place in a warm spot until dough shapes double in size, 30 minutes to an hour.

9

Preheat oven to 400F/205C. Using a pastry brush, brush beaten egg over tops and side for glaze, place raisins in each bun at the center of the spirals.

10

Place in oven and bake for 10-12 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.

11

Remove for oven and let cool on wire rack before eating.

Notes

Lussekatter, St Lucia Saffron Buns – S1c Brutsman
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