St. Lucia Buns (Lussekatter)
Lussekatter, or St. Lucia buns, are a traditional Swedish pastry often served on December 13.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Infuse melted butter with saffron threads for 30-60 minutes.
-
Scald milk in a saucepan, then stir in the infused butter, sugar, and salt. Cool mixture until warm to the touch, then stir in yeast and let stand for 10 minutes.
-
Blend 3.5 cups flour into the liquid, then add two beaten eggs. Incorporate enough additional flour to form a soft dough that pulls away from the bowl sides.
-
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in volume, about one hour.
-
Punch down dough and knead lightly on a floured surface. Roll small dough portions into ropes, then shape into S-buns or other forms. Arrange on a greased baking sheet, cover, and let rise for another hour until doubled.
-
Preheat oven to 375 F.
-
Brush buns with egg white, decorate with raisins, and bake for approximately 15 minutes until golden brown.