Lussekatter - Saint Lucia Buns
- Saint Lucia Buns On 13 December the Swedes celebrate the Italian Saint Lucia with a remarkable enthusiasm, surpassing any Italian festivities
Ingredients
- 300 ml milk
- 1 g saffron
- 50 g fresh baker's yeast
- 150 g sugar
- 700 g all purpose flour
- 1 egg
- salt
- raisins
- butter or margarine
Instructions
- 1
Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to 37 o C. Use a thermometer, the correct temperature is important!
- 2
Pour the mixture over the finely divided yeast, then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 o C.
- 3
Mix into a smooth dough.
- 4
Cover the dough with a piece of cloth and let it rise for 30 minutes.
- 5
Knead the dough, divide it into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by a piece of cloth.
- 6
Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. like an S or a double S. Regardless of the shape, the ends of the string should meet. Press a few raisins into the dough.
- 7
Cover the 'Lucia cats' with a piece of cloth and let