Ingredients
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300
-
1
-
50
-
150
-
125
-
700
-
1
-
-
-
-
-
-
-
-
Directions
Saint Lucia buns – Lussekatter – Saffron buns,A Swedish Tradition On 13 December the Swedes celebrate the Italian Saint Lucia with a remarkable enthusiasm, surpassing any Italian festivities devoted to the same lady. One mandatory constituent in the celebrations is a saffron-flavoured bun, in Swedish called a lussekatt, a “Lucia cat”. The shape of this bun might vary somewhat, but is always based on bread designs dating back to earlier Christmas celebrations in Sweden. A Swedish Traditional Recipe from The Santesson Family, love them and can eat all the time. I added dried sour cherries instead of raisins.
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Steps
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1
Done
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Melt Butter or Margarine in a Pan and Add the Milk and the Saffron. |
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2
Done
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Warm the Mixture to 37 O C (100 O F). |
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3
Done
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Use a Thermometer; the Correct Temperature Is Important! |
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4
Done
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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 (72-75 O F). |
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5
Done
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Mix Into a Smooth Dough. |
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6
Done
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Cover the Dough With a Piece of Cloth and Let It Rise For 30 Minutes. |
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7
Done
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Knead the Dough, Divide It Into 25-30 Pieces and Form Each Piece Into a Round Bun. |
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8
Done
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Let the Buns Rest For a Few Minutes, Covered by a Piece of Cloth. |
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9
Done
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Form Each Bun Into a String, 15-20 Cm Long, Then Arrange the String in a Suitable Shape, E.g. an S or Double S. Regardless of the Shape, the Ends of the String Should Meet. |
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10
Done
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Press a Few Raisins Into the Dough. |
