Lussekatter – St Lucia Saffron and Cardamom Sweet Buns
for
St Lucy’s Day
Tomorrow, December the 13th, is St Lucy’s Day as well as my daughter Hannah’s birthday…….so a double celebration. And in readiness for these double celebrations, today’s recipe has been especially posted a day early so that any aspiring bakers can make my recipe for “Lussekatter”, or St Lucia Saffron and Cardamom Sweet Buns. I have made these before, but a long time ago and before I owned a digital camera and way before I started to take photos of my food! They are a little tricky to make, insofar as they take time to knead, prove, rest and shape, BUT, if you are not a stranger to yeast baking, then you will find these a doddle to make as well as being very therapeutic too. Beginner bakers will hopefully find my step-by-step photos in the recipe card helpful and the two or three hours it takes to make these delightful buns is more than compensated for when you taste them and view your baking booty.
My daughter, Hannah
Although Santa Lucia day is celebrated in most Catholic countries, it’s the celebrations in Sweden (and Scandinavia) that fascinates and interests me the most; celebrated to honour and in remembrance of St Lucy, the 13th December was the winter solstice and therefore the shortest day on the old Julian calendar which led to St Lucy’s feast day being known as the “Festival of Light”. Light and in particular candles play a big part on this special day with a “Santa Lucia Queen of Lights” (also called the Lucia Bride) wearing a long white robe, a red sash for martyrdom and a wreath of lingonberry twigs, leaves and candles in her hair being the highlight of a dawn procession; other girls (and sometimes boys) are all dressed like “Lucy” in white robes, sing songs whilst carrying cookies and these Lussekatter buns as they walk in the special procession.
But back to my recipe for today; these little buns are made with saffron, but I also like to add another classic and traditional spice of Scandinavia, that of cardamom, which imparts a lovely aromatic and warm flavour. These sweet buns are very similar to Brioche, as they are an egg and butter enriched sweet dough, but it’s the saffron that imparts such a special and very celebratory taste to them, whilst also adding a fabulous golden glow and hue. They truly represent Sweden, and Scandinavia as a whole, and once made, any that are not eaten on the day can be popped into the freezer for more festive feasting later. Whereas I am not suggesting that you wear candles or a wreath in your hair, I think it would be lovely if after baking these, you dress the table with crisp linen, invite your friends (and family) over and light some candles……to create that special Santa Lucia atmosphere.
So, the end, I want to wish a very Happy Birthday to Hannah for tomorrow, and, if you fancy a trip, or should I say a cruise, to see the Northern Lights and Scandinavia this winter, then Travelbag Cruise have some great offers with numerous cruise companies over on their site. I hope you all have a wonderful weekend (and St Lucy’s Day tomorrow), I’ll be back with more traveller’s tales, some new recipes as well as a couple of new giveaways and my usual “kitchen chat”, see you later, Karen
St Lucia Saffron Buns on The Caravan Trail Penzance Plates
This is part of my Churchill China UK Blogger and Ambassador series of posts, and I am using The Caravan Trail Penzance patterned plates and salad bowl in my images.
For more of my Churchill China Posts, please visit the link here:
Lavender and Lovage Churchill China Recipes and Posts
Lussekatter – Santa Lucia Saffron Buns (St Lucia Bread Rolls)
Print recipe
| Serves | 12 buns |
| Prep time | 1 hour, 40 minutes |
| Cook time | 15 minutes |
| Total time | 1 hour, 55 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Christmas |
| Region | Swedish |
| By author | Karen S Burns-Booth |
Ingredients
- 300mls milk, tepid
- 1 teaspoon saffron threads
- 500g strong white bread flour
- 7g sachet of fast-action dried yeast
- 1/2 teaspoon salt
- 100g golden caster sugar
- 10 cardamom pods, split and seeds removed
- 75g butter, melted
- 1 large free-range egg
- 1 small free-range egg, beaten for glazing
- 24 raisins
Note
These fragrant, saffron buns are made especially for Saint Lucy's Day (Santa Lucia, St Lucia) on the 13th December and are delicious when served warm with coffee. Mine also have another typical Scandinavian ingredient, cardamom, which adds a warmth to these sweet egg and butter enriched bread buns.
Directions
| Step 1 | Butter a large baking sheet, you may need two and soak the saffron threads in the milk. |
| Step 2 | Combine the flour, yeast, salt, sugar and cardamom seeds in a large bowl and then make a well in the centre and add the saffron milk, beaten large egg and melted butter. |
| Step 3 |
 Stir and then start to bring it all together like bread dough before turning it out onto a floured board and kneading for 10 to 15 minutes until smooth and elastic. |
| Step 4 | Put the dough back into a bowl, cover with a clean tea cloth and allow it to prove in warm place until it has doubled in size, for about 1 hour. |
| Step 5 | Pre-heat oven to 200C/400F/Gas mark 7. |
| Step 6 |
 Placed the dough on a floured board, knock it back and divide it into 12 equal size pieces. Take each piece in turn and roll it out into a long strip, before twisting it into an "S" shape very tightly. Place the shaped buns onto the prepared baking sheet/s and cover them with a clean teacloth - allow them to rise for between 30 and 45 minutes in a warm place. |
| Step 7 |
 Once they have risen, brush the tops with a beaten egg and then push a raisin into the centre of each scroll - 2 raisins per bun - see photos. |
| Step 8 |
 Bake them for 15 to 20 minutes in a preheated oven until they are dark golden brown and sound hollow when tapped underneath. |
| Step 9 | Allow them to cool on a wire rack before serving. |
| Step 10 | Best eaten on the same day, but they can be frozen. |
Disclaimer: I was paid for my time and for my ingredients by Travelbag Cruise. This recipe is being entered into a contest hosted by Travelbag Cruise to win £500 of travel vouchers.
As I am using candles as props in these recipe photos, I am adding these to December’s Tea Time Treats, hosted on alternate moths by me and Janie, where the theme is:
Glitter, Sprinkles, Candles and Shiny Stuff!
As I have used sugar and spice, these are also perfect for the current challenge of Cooking with Herbs where the current theme is:
I am also entering these FESTIVE buns into the following FESTIVE challenges!
Alphabakes hosted by Caroline Makes and The More than Occasional Baker
Family Foodies hosted by Bangers and Mash and Eat Your Veg
Dom says
They are so beautiful. Both the little buns and your beautiful daughter! Love the colour inside too (the buns, not Hannah) I am baking sweet bread this weekend too. I love sweet breads at Christmas! Xx
Karen Burns-Booth says
Thanks Dom! I was delighted with these buns and they were fabulous eaten warm with a big cup of coffee. Karen xx
Jeanette says
Hi Karen lovely to see Hanna again. The buns look fabulous.
Karen Burns-Booth says
Thanks Jeanette! The buns were lovely and the excess ones we didn’t eat I popped into the freezer!
Choclette says
What a beautiful daughter you have Karen. Happy Birthday to Hannah for tomorrow. I love these festival posts of yours. I’ve never heard of St Lucy’s Day before. And the buns look scrumptious.
Karen Burns-Booth says
Thanks Choclette – this is my favourite photo of Hannah and she looks very Lucy-esque in it!! As for the buns they remind me a little bit if Cornish Saffron Buns. Karen
Nayna Kanabar (@SIMPLYF00D) says
I love cardamom , these must have tasted awesome with such a lovely aromatic flavour.
Karen Burns-Booth says
The cardamom really adds a fabulous spicy warmth to these buns Nayna, especially with the saffron!
Janice says
Gorgeous photo of Hannah, looking even more beautiful than usual. There are so many lovely festive bakes with great traditions, finding time to make them all is the problem, so I will enjoy these buns virtually through your page. X
Karen Burns-Booth says
Thanks Janice – yes, that is my favourite photo of Hannah too……I prefer it to all the glitzy ones where she is dressed up to the nines! 🙂 And as for these buns, they were delicious, but as you say, there’s only so many hours in a day to make all the lovely festive bakes that are on offer!
Fiona @ London-Unattached says
These look lovely Karen. Now, I just need to find an excuse to bake!
Karen Burns-Booth says
Thanks Fiona – I am sure your new kitchen will accommodate these very well! 😉
Lorna says
I was hoping these might involve a trip to the Caribbean, but your descriptions of what goes on in Sweden convinces me that a Scandinavian feast would do very nicely, thank you. Exquisite photos, as always. Best of luck with the challenges and a very happy birthday to your delightful daughter.
Karen Burns-Booth says
Thanks Lorna, and all my love and best wishes go out to you too……and I hope that you brother is found, it must have been a very distressing time for you and all of your family.
I think Sweden and indeed Scandinavia is on my bucket list for places to visit, at any time of the year.
Karen
Vanesther - Bangers & Mash says
These look absolutely beautiful and feature two of my favourite spices. I really must give these a go. And thanks so much for sharing them in this month’s festive #FamilyFoodies challenge – a perfect entry 🙂
Karen Burns-Booth says
Thanks Vanesther! I was tickled to see that Paul Hollywood made these on the GBBO Christmas show last night, several days AFTER me! So I must be a trend-setter! 🙂
Caroline says
I don’t know anything about St Lucy’s day so this was an interesting read. The buns look very festive so I guess they count as Christmas (Xmas) as well – thanks for sharing with Alphabakes!
Charlotte says
The recipe calls for 2 eggs (one for glazing) but does not mention in the text where, when or how the large egg is added.
Karen Burns-Booth says
It is mentioned in step 2 Charlotte, it says to add a large egg with the milk and saffron etc. Karen
SAllyBR says
Gorgeous bread, breathtakingly beautiful daughter!
but of course, with your genes it’s not surprising is it? 😉
I love cardamon and saffron, probably my two favorite spices these days, so this bread is perfect….
Happy Birthday to Hannah!
Geraldine says
I just made these today for St Lucy’s day. This is a really excellent recipe, thank you for sharing. I did not have instant yeast so I added my yeast to the milk to proof and they turned out very well
Karen Burns-Booth says
Thanks so much for letting me know Geraldine!