SWEDISH ST. LUCIA BUNS
Growing up with a Swedish mom, we had these St. Lucia buns every December 13th.
Provided by katrinkajo
Categories Bread Quick Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 12
Steps:
- Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
- Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
- Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
- Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
- Combine egg yolk and water in a bowl with a whisk. Brush over buns.
- Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
- Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 33.2 g, Cholesterol 35 mg, Fat 5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 135.7 mg, Sugar 7.1 g
ST. LUCIA BUNS (LUSSEKATTER)
Steps:
- Gather the ingredients.
- Crumble the saffron threads into the melted butter. Let stand for 30 minutes to 1 hour to infuse the butter with the saffron.
- In a medium saucepan over medium heat, warm the milk until it reaches the scalding point, or when small bubbles form all over the surface. Turn off the heat and stir in the melted butter, sugar, and salt. Pour the mixture into large mixing bowl and cool until cool to touch but still warm. Stir in the yeast and let stand for 10 minutes.
- Mix 3 1/2 cups flour into the liquid to blend and then stir in the 2 beaten eggs. Add enough of the remaining flour to form a soft dough (the dough should pull away from the sides of the bowl), without adding too much flour and drying out the dough.
- Transfer the dough to a large greased bowl and turn to evenly coat the surface of the dough. Cover with a clean towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
- Punch down the risen dough and lightly knead 2 or 3 times on a floured surface. Pinch off small handfuls of dough, about 2 1/4 inches in diameter, and roll into ropes or "snakes," about 3/4-inch in diameter. Shape the snakes into "S"-shaped buns or other desired shapes. Place on a lightly greased baking sheet, cover with the towel and let rise again until doubled in volume, about 1 hour.
- Preheat the oven to 375 F.
- Brush the eggs with the remaining egg white and then decorate the buns with the raisins. Transfer to the oven and bake until golden brown, about 15 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 285 kcal, Carbohydrate 41 g, Cholesterol 54 mg, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, Sodium 124 mg, Sugar 9 g, Fat 11 g, ServingSize 20 buns (20 servings), UnsaturatedFat 0 g
ST. LUCIA BUNS
These saffron-hued sweet buns, called Lussebullar, are a staple of the Swedish tradition of St. Lucia's Day, a winter-solstice celebration. The recipe is from Jennifer Jansch, whose children serve their parents the buns every Dec. 13, when the holiday is observed.
Provided by Sam Sifton
Categories breads, side dish
Time 1h30m
Yield 30 buns.
Number Of Ingredients 9
Steps:
- Place the butter and milk in a medium bowl. Using a mortar and pestle, grind the saffron with a pinch of the sugar, and stir into the mixture. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar and the salt.
- Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.
- Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Shape as desired into buns, braids or lengths. Place on lined baking sheets, and allow to rise again for 30 to 45 minutes. Preheat the oven to 400.
- Brush the buns with beaten egg, and press raisins lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.
ST LUCIA SAFFRON BUNS
Edd Kimber creates a version of Swedish sweet rolls. They're traditionally served in December but work well served at breakfast all year round
Provided by Edd Kimber
Categories Brunch
Time 55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Put the milk in a small pan and gently heat until it's steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.
- In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.
- Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls - this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6.
- When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.
Nutrition Facts : Calories 263 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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, www.santesson.com
Provided by Margareta
Categories Yeast Breads
Time 1h8m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a pan and add the milk and the saffron.
- Warm the mixture to 37 oC (100 oF).
- Use a thermometer; the correct temperature is important!
- 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 oC (72-75 oF).
- Mix into a smooth dough.
- Cover the dough with a piece of cloth and let it rise for 30 minutes.
- Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
- Let the buns rest for a few minutes, covered by a piece of cloth.
- 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.
- Press a few raisins into the dough.
- Cover the"Lucia cats" with a piece of cloth and let them rise for 40 minutes.
- Whip the egg together with a few grains of salt, and paint the"Lucia cats" with the mixture.
- Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.
SWEDISH LUCIA BREADS
Provided by Trina Hahnemann
Categories Bread Fruit Dessert Bake Christmas Kid-Friendly Dried Fruit Raisin Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 22
Number Of Ingredients 11
Steps:
- Dissolve the yeast in the warm milk in a mixing bowl, then add the saffron and keep stirring until the mixture turns yellow. Add the melted butter. In a separate mixing bowl, sift together the flour and salt, then stir in the sugar and raisins.
- Pour the yeast mixture into the dry ingredients and stir until the dough comes cleanly from the edge of the bowl. Knead the dough on a floured counter for 10 minutes, until it is shiny but not sticky. Put the dough back in the bowl and let rise for 1 1/2 hours at room temperature.
- Lightly knead the dough again on a floured counter. Divide into 22 equal pieces. Roll them into sausages then curl the ends so that each piece is shaped like the number eight. Put one raisin in the middle of each circle. Place the breads on baking sheets lined with parchment paper, cover with dish towels, and let rise again for 30 minutes.
- Preheat the oven to 350°F. Brush the risen breads with beaten egg. Bake for 20 to 25 minutes, or until golden brown all over. Let cool on a wire rack. Eat them as they are, or spread with cold butter.
SCANDINAVIAN SAINT LUCIA WREATH AND BUNS (SAHRAMILEIPA, SAFFRANS
Make and share this Scandinavian Saint Lucia Wreath and Buns (Sahramileipa, Saffrans recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 55m
Yield 1 wreath
Number Of Ingredients 11
Steps:
- In large bowl, dissolve the yeast in the warm water. Scald the milk and add the butter to it; cool until the butter is melted and the mixture is lukewarm.
- Preheat oven to 250°F Lay the saffron threads on a piece of foil and place in the oven until toasted, about 5 minutes. Pulverize the toasted saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a cup. Add 1 Tablespoon of the milk and butter mixture.
- Add the saffron mixture, milk and butter mixture, sugar, salt, raisins and eggs to the yeast. Beat until blended. Stir in half the flour and beat until smooth and satiny. Add the remaining flour gradually to make a stiff dough. Let stand for 15 minutes.
- Turn the dough out onto a lightly floured board. Knead for 10 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- SAINT LUCIA BRAIDED WREATH: Punch the dough down and divide into three parts. Shape each part into a ropelike stand about 36 inches long. Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand.
- Shape the braid into a circle and place on a greased or parchment covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid. Brush with the beaten egg. Let rise for about 45 minutes or just until puffy. Preheat oven to 375°F Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry. Cool on a rack. 1 large wreath.
- SAINT LUCIA BUNS: Cover two baking sheets with parchment paper.
- Punch the dough down and divide it into 32 parts. Shape each part into a rope about 8 inches long. Place two ropes side by side so they are parallel and touching each other. Curl all four ends toward the center to form a square with rounded corners. Place the buns on the parchment covered baking sheets. Let rise until puffy, about 30 minutes. Brush with beaten egg. Bake at 450°F for about 10 minutes, until golden. Cool on rack. 16 buns.
- Scandinavian Feasts Beatrice Ojakangas.
Nutrition Facts : Calories 3385.3, Fat 118.9, SaturatedFat 67.9, Cholesterol 904.1, Sodium 1559.8, Carbohydrate 506, Fiber 17, Sugar 145.2, Protein 77.9
More about "swedish st lucia buns food"
ST LUCIA BUNS RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
SWEDISH LUCIA SAFFRON BUNS & VIDEO — GREEN KITCHEN …
From greenkitchenstories.com
LEARN ABOUT SWEDEN'S ST LUCIA SAFFRON BUNS - FOOD CULTURE
From ateriet.com
DETANGLING THE DEVILISH ORIGINS OF SCANDINAVIA’S ST. LUCIA …
From atlasobscura.com
LUSSEKATTER, SAINT LUCIA’S CATS: SAFFRON BUNS TO MAKE …
From eatyourselfgreek.com
ST. LUCIA SAFFRON BUNS - FRESH APRIL FLOURS
From freshaprilflours.com
SEASONAL SPOONFUL: ST. LUCIA SAFFRON BUN RECIPE
From scandinaviastandard.com
SWEDISH SANTA LUCIA BUNS - MISS FOODWISE
From missfoodwise.com
PAUL'S ST. LUCIA BUNS RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
SWEDISH ST. LUCIA SAFFRON BUNS WITH MULLED MALBEC WINE
From vigneview.com
ST LUCIA BUNS | RECIPE | CUISINE FIEND
From cuisinefiend.com
THIS SWEDISH TREAT IS EXACTLY WHAT YOUR HOLIDAY SEASON IS MISSING
From edibleeastend.com
SWEDISH SAFFRON BUNS FOR ST LUCY'S DAY – SWEDISH SPOON
From swedishspoon.com
ST. LUCIA BUNS – SWEDISH SAFFRON BREAD
From notsomodern.com
SWEDISH ST. LUCIA BUNS - HOUSTON FAMILY MAGAZINE
From houstonfamilymagazine.com
SAFFRON BUNS (LUSSEKATTER) – SCANDINAVIAN SIMPLE EATING
From scandinaviansimpleeating.com
SAFFRON FOR ST LUCIA - BOTANY KAREN
From botanykaren.net
LUSSEKATTER, SWEDISH SAFFRON BUNS (VIDEO) - SPATULA DESSERTS
From spatuladesserts.com
LUCIA - SWEDISH FOOD
From swedishfood.com
SWEDISH SAFFRON BUNS LUSSEKATTER - ELECTRIC BLUE FOOD
From electricbluefood.com
ST. LUCIA BUNS - BETTER HOMES & GARDENS
From bhg.com
LUSSEKATTER - TRADITIONAL SWEDISH SAFFRON BUNS [AUTHENTIC RECIPE]
From alwaysusebutter.com
ST.LUCIA BUNS/LUSSEKATTER/ SWEDEISH SAFFRON BUNS - I CAMP IN MY …
From icampinmykitchen.com
LUSSEKATTER – SWEDISH LUCIA BUNS | MY DANISH KITCHEN
From mydanishkitchen.com
LUSSEKATTER, ST. LUCIA BUNS - BAKE-STREET.COM
From bake-street.com
ST. LUCIA SAFFRON BUNS (LUSSEKATTER) - NORTH WILD KITCHEN
From northwildkitchen.com
ST. LUCIA SAFFRON BUNS RECIPE, SWEDISH LUSSEKATTER ROLLS - FOOD NEWS
From foodnewsnews.com
LUSSEKATTER (SWEDISH SAFFRON BUNS) - CURIOUS CUISINIERE
From curiouscuisiniere.com
RECIPE: HOW TO MAKE SWEDISH SAFFRON BUNS FOR LUCIA
From thelocal.se
ST. LUCíA BUNS - ANTONIO SOTOS
From antoniosotos.com
LUSSEKATTER (SWEDISH SAFFRON BUNS) - FOOD AND JOURNEYS
From foodandjourneys.net
LUSSEKATTER OR ST. LUCIA ROLLS (SWEDISH SAFFRON YULE ROLLS)
From mydiversekitchen.com
THE TRADITIONAL SWEDISH SAFFRON BUNS - WE DESSERTS
From wedesserts.com
AUTHENTIC SWEDISH RECIPE FOR LUSSEKATTER (ST. LUCY BREAD)
From catholicicing.com
ST. LUCIA BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
ST. LUCIA BUNS (LUSSEKATTER) - SAVOR THE FLAVOUR
From savortheflavour.com
SAFFRON, LUCIA BUNS (LUSSEKATTER) - SWEDISH FOOD
From swedishfood.com
TRADITIONAL SWEDISH HOLIDAY RECIPES | ROSETTA STONE®
From blog.rosettastone.com
HOME - HEY NUTRITION LADY
From heynutritionlady.com
ST. LUCIA BUNS | KELLEY COOKS
From kelleycooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love