Lussekatter- Saint Lucia Buns

This recipe is adapted from “Safranbrød” (saffron bread) in Stor Kokebok, by Henriette Schønberg Erken 19th edition.

  • 850 g flour (give or take) – 7 cups of flour
  • 1/2 liter lukewarm milk- 2 cups plus 2 tablespoons
  • 1 package yeast
  • 2 g. saffron (I’d say probably about a teaspoonish. You can substitute a couple tsp of turmeric if you cannot find saffron or if it is prohibitively expensive.)
  • 100 g. butter (about 1/4 cup)
  • 125 g. sugar (1/2 c. plus 2 tbs)
  • 1 egg
  • 1 tsp salt
  • raisins to decorate
  • 1 egg, beaten, for egg wash

Grind the saffron with a little sprinkle of sugar in a mortar and pestle, then place in a tablespoon or so of milk. (add the turmeric instead if that’s what you are using.)

In a large bowl, add the lukewarm milk and yeast, set aside. In another bowl, combine the flour salt, set aside. In a medium bowl, beat the sugar and butter until white and fluffy. Add the egg, beat well to incorporate, then add the saffron/turmeric. Combine this with the milk and yeast mixture. Add the flour to the liquid ingredients a little at a time- making sure everything is incorporated before adding more. You may find you need significantly less flour than called for, or you may need more. Just don’t dump all the flour in at once and mix. You should have a soft, not too stiff dough. Knead lightly for a few minutes, then cover with a damp cloth or plastic wrap sprayed with a little non-stick spray and let rise in a warm place until doubled in size. (1-2 hours) I turn my oven on the lowest setting while I am mixing the ingredients, then turn it off and place the bowl covered with a damp towel on the rack at the bottom of the oven. It is warm and moist in there and I find it is the perfect environment for raising bread. If your oven has a proofing setting, use that.

After your bread has doubled in side, punch down the dough and turn it out onto your work surface. Pinch off walnut sized chunks of dough (or bigger depending on the size you want your lussekatter to be) and roll into a “rope” like so:

Then, you want to “curl” one end toward the middle, like so:

stop at the middle, then do the other end, but curl in the opposite direction. Put a raisin in the middle of each curled section and place on a baking sheet. Your bun should look like this, sort of like a curly “S” shape:

Preheat your oven to 200 C/400 F- Cover the buns with oiled plastic wrap, and set in a warm place to rise- about 15 minutes.

After they have risen, brush the tops of the buns with beaten egg (don’t skip this step, it gives the buns a really beautiful golden sheen):

Then bake for 15-20 minutes, OR until the buns have turned a lovely golden color on top. Depending on how even your oven bakes, you may need to turn them once halfway.

Then, eat!




2 thoughts on “Lussekatter- Saint Lucia Buns”

  1. Thanks for the recipe, my friend! :)
    I am going to make them tomorrow! xxx

  2. Jess in Norway said:

    Awesome! I hope they turn out nice!

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