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Buns "Eyes of Saint Lucia" (Lussekatter)

Author
Cookinero 13 Nov 2022
19400
Buns "Eyes of Saint Lucia" (Lussekatter)

A very beautiful and romantic custom associated with buns exists in Sweden. The national legend says that once a beautiful girl lived in the country, who was originally from Sicily. Her name was Lucia, and she was distinguished by extraordinary piety, wanting only one thing in life - to devote herself to the Lord. When a local rich man wooed her, the beauty refused him, and he, unable to endure humiliation, brutally dealt with her, depriving her of her sight. Since then, every year on December 13 in Sweden, young girls rise before dawn, dress in long white dresses, and crowns decorated with candles are put on their heads. They wake up with a home song that, despite the cold and dark winter, the light will definitely return. At the same time, the eldest daughter in the family plays the role of Lucia and treats all household members with freshly baked saffron buns. This family ritual is also performed in schools, hospitals and other institutions.

How to cook Buns "Eyes of Saint Lucia" (Lussekatter)

Step 1

Warm up the milk. Pour half a glass and dilute the yeast in it with a spoonful of sugar and flour. Leave for 15 minutes for the yeast to start working.

Step 2

Sift the flour into a bowl, pour in the dissolved yeast, add the remaining milk, add finely crushed saffron, beaten eggs, melted butter and sugar. Knead a smooth elastic dough. Cover and let stand until double rise for 1-1.5 hours.

Step 3

Buns "Eyes of Saint Lucia" (Lussekatter)

After that, divide the dough into equal pieces - I have 80 g each. From each part, form bundles 15-20 cm long, and from them - the letter "S", insert raisins into each curl. Place on baking paper and let rise for 15 minutes.

Step 4

Beat the egg with milk and brush the buns with it. Bake in a preheated oven at 180 degrees for 12 minutes (mine takes about 10 minutes, you have to be careful because the buns brown quickly). Let cool on a wire rack.

Buns "Eyes of Saint Lucia" (Lussekatter) - FAQ About Ingredients, Baking Time and Storage

Yes, you can. Use about 7g of active dry yeast. Proof it in warm milk with sugar as described in Step 1 before adding it to the flour.
If you don't have saffron, you can use a pinch of turmeric powder for color, though it won't have the exact same flavor. Alternatively, a very small amount (1/8 tsp) of cardamom can add a warm, festive flavor.
Store the cooled buns in an airtight container at room temperature. They're best enjoyed within 2-3 days. To maintain moisture, you can add a slice of bread to the container.
Yes, you can freeze them! Wrap the cooled buns individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to 2-3 months. Thaw them at room temperature or warm them gently in a low oven.
Yes! Substitute the milk with plant-based milk (like oat or almond milk), the butter with vegan butter, and the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes). Use a plant-based milk for the egg wash as well.
Make sure your milk isn't too hot, as that can kill the yeast. Also, the room temperature can affect rising time. If it's cold, the dough may take longer to rise. Find a warm spot in your house, or place the bowl in a slightly warmed (but turned off) oven.
Yes, you can! If you prefer a less sweet bun, reduce the sugar by 1-2 tablespoons. If you like them sweeter, add an extra tablespoon of sugar.
You can use currants instead of raisins. Some people also like to use candied citrus peel for a more festive flavor.

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