Filed under: Food, Love, Sweden | Tags: Lucia buns, Lussekatt, Saffron, saffron buns
I love baking but it just takes too much time. Last Sunday, my friends Oliver and Emelie were visiting so I decided to bake lussekatter. Lussekatter are Swedish saffron flavored buns. It’s the thing you eat in December while anticipating for Christmas. Lusse comes from Saint Lucia and Katter means cats. Not sure why cats.
So here I am rolling the dough in a shape of a cat’s tail (perhaps that explains the cats bit).
and here I am trying to form a heart but it ends up looking like a cute little fetus. Reminds me of Alien.
The traditional shape looks like the letter S but I like my saffron buns in many twisted varieties. I think they taste better like that. I also put an extra raisin on each and every bun. I like raisins.
This one looks like a teddy bear or a puppy who lost its ears.
The Swedes like their lussekatter with a glass of milk. Perhaps with a piece of gingersnap too. I like my buns simply with a cup of hot tea.
Perfect winter breakfast.
hi Ai, this update is for you *winks winks*
1 gram saffron
0.5 teaspoon salt
1 tablespoon non-flavoured spirits (such as vodka)
50 gram yeast
175 gram butter
5 deciliter milk
1.5 deciliter syrup/sugar
ca 1 kilogram flour
- soak saffron in spirit (leave for 30 mins).
- crumble yeast into large mixing bowl.
- melt butter, add milk, saffron-spirit and syrup.
- cool it down to room temperature.
- add beaten egg.
- pour mixture on yeast.
- add flour.
- knead dough.
- cover dough with towel.
- leave for 30 minutes.
- form dough into shapes you like. *w*
- cover dough and leave for 30 minutes.
- preheat oven to 225°
- brush bun with beaten egg.
- ADD RAISINS!
- bake until golden (7-8 minutes if small ones like mine).
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