Lussekatter: Saint Lucia Buns
It is almost time for St. Lucia’s Day and therefore time for lussekatter! Lussekatter, also known as saffron buns or Lucia buns, are a traditional Swedish pastry associated with the celebration of Saint Lucia’s Day.
Lussekatter
The saffron-infused buns are believed to represent the golden rays of sunlight during the dark winter months. Saffron was an expensive and highly sought-after spice during the Middle Ages. In Sweden, it was traditionally used in celebratory baked goods, symbolizing prosperity and wealth. By incorporating saffron into the lussekatter, the buns became associated with festive occasions, including Saint Lucia’s Day.
The shape of lussekatter, with its distinctive twisted design, is said to resemble a cat’s tail, giving them their name. In some Swedish folklore, cats were believed to possess mystical qualities and bring good fortune. The association between cats and lussekatter further adds to the festive and whimsical nature of the pastry during the Lucia celebrations.
Today, lussekatter are enjoyed throughout the Advent season and particularly on Saint Lucia’s Day. They are often served with coffee, hot chocolate, or glögg (Swedish mulled wine). The buns are typically shaped into an “S” or a double “S” shape, although variations exist, and they are often adorned with raisins.
St Lucia’s Day
Saint Lucia’s Day, also known as St. Lucy’s Day is a significant holiday in Sweden. It is celebrated on December 13th each year and it can be traced back to the Catholic Church. Saint Lucy, or Lucia of Syracuse, was a young Christian martyr who lived during the Roman Empire in the 3rd century. According to legend, Lucia dedicated herself to serving others and brought food and aid to Christians hiding in catacombs. She wore a wreath of candles on her head to light her way while carrying trays of food. She is known as the saint of light for this reason. In Sweden, the celebration is a way to bring light and joy during the darkest time of the year. The holiday is just a few days before the winter solstice.
Luciatåg
The main focus of the celebration is the procession of Lucia and her attendants, known as the “Luciatåg.” A young girl is chosen to represent Saint Lucia. She wears a white robe symbolizing purity and a crown is adorned with candles. The Lucia leads a procession of girls and boys, also dressed in white. They sing traditional Lucia songs while holding candles.
The Lucia procession is often performed in schools, workplaces, churches, and other public spaces. The songs sung during the procession are typically hymns and traditional Lucia songs, such as the famous “Sankta Lucia” song.
Saint Lucia’s Day also marks the beginning of the Christmas season in Sweden. Many households decorate their homes with candles, wreaths, and traditional Swedish Christmas decorations. Traditional foods like lussekatter and pepparkakor, are often enjoyed during this time.
Saint Lucia’s Day holds a special place in Swedish culture, bringing light, warmth, and a sense of community during the dark winter season. Lussekatter: Saint Lucia Buns are a delicious way to celebrate this cozy winter holiday.
Lussekatter: Saint Lucia Buns
Ingredients
- 1100 g flour
- 500 g water
- 50 g yeast
- 200 g butter
- 200 g sugar
- 25 g milk powder
- 10 g salt
- 50 g Cognac
- 2 large pinches of saffron adjust according to taste
Instructions
Day 1:
- In a small pot, pour in the water, Cognac, and two large pinches of saffron. Bring the mixture to a boil.
- Once it starts boiling, turn off the heat and let the saffron mixture infuse overnight.
Day 2:
- Take a stand mixer bowl and pour in the saffron-infused water. Add flour, sugar, milk powder, salt, butter, and yeast.
- Using the hook attachment mix the ingredients on low speed for 5 minutes.
- Scrape down the sides of the bowl and increase the speed to medium-fast.
- Continue mixing the dough for 25-30 minutes. To check if the dough is ready, dip your fingers in water and pull off a piece of dough. Stretch it with your fingers, and if it doesn’t rip and you can see your fingers through it, the dough is ready.
- Take the dough out of the bowl and shape it into a flattish rectangular shape. Wrap it tightly in plastic wrap and refrigerate for at least one hour to relax.
- After the dough has rested, portion into 60g pieces. Roll each piece into a ball and then use the flat of your palm to shape them into a hot dog shape.
- Roll and lengthen the hot dog shape into a rope, and then twist it into an “S” shape. Insert raisins into the eyes of the “S”.
- Let the dough proof until it doubles in size.
- Preheat the oven to 200C/400F and bake the Lussekatter for 6-8 minutes or until they turn golden brown.
- Once they come out of the oven, brush them with beaten egg to keep them soft and give them a beautiful shine.
- Lussekatter are best enjoyed fresh, so let them cool and enjoy!