LUSSEBULLAR - SWEDISH SAFFRON BUNS

Saffron bun, in Swedish lussebulle or lussekatt, are traditionally eaten during Advent, and especially today, on Saint Lucia´s Day. The term "lussekatt" had nothing to do originally with Lucia, but was a reference to the devil, Lucifer. The tradition comes from 17th century Germany, where the devil (in the form of a cat) was there to beat children while Jesus (in the form of a child) distributed buns to the nice ones! The strong yellow colouring was meant to ward off the darkness of the devil. Lussekatter first appeared in Sweden towards the end of the 17th century and by the beginning of the 1800s (when Sweden began to celebrate Lucia) the tradition had spread throughout the country. Lussekatter come in many shapes and forms, and part of the fun of making them is coming up with new designs. But the most common remains the "S" shape reminiscent of a sleeping cat.

Makes 20 buns
1-2 hours
289 kcal per serving


Ingredients

• 50 g yeast
• 150 g butter
• 5 dl milk (3%)
• 250 g kesella
• 1 g saffron
• 2 dl granulated sugar
• 1 egg
• 15-17 dl all-purpous flour
• 20 raisins
• 1 egg, beated

Method

1. Melt the butter in a pan over low heat, then pour in the milk and heat to 37 °C (lukewarm).
2. Crumble the yeast into a baking bowl, then pour in the milk mixture and mix.
3. Add the kessella, saffron, sugar and 1 egg.
4. Stir well, then work the dough well until it is smooth and shiny.
5. Cover the bowl with a piece of cloth and let rise for 30 minutes.
6. Sprinkle some flour on your baking surface and on your hand, then knead the dough lightly. When it is no longer sticky separate the dough into 20 even pieces.
7. Form each piece into a string, 15-20 cm long, then arrange the string in a S-shape.
8. Garnish with raisins, pushing them down into the dough.
9. Place the buns on a baking tray, then cover the buns with a piece of cloth and let them rise for 30 minutes.
10. Preheat the oven to 225 °C.
11. Glaze each bun with the beaten egg, then bake in the oven for 10 minutes. You can also brush the buns after baking if you want them to get extra shiny.
12. Remove from the oven, then cover with a piece of cloth to keep the buns moist and allow to cool.

Tips!

• Get more flavor from the saffron, either by crushing the saffron and a sugar cube together using a pestle and mortar, or dissolving it in 1 tbsp of brandy before you mix it into the dough.
• Let the raisins soak for 10-15 minutes in water before sticking them in buns so they do not burn as easily.