TRUE NORTH KITCHEN

How to Make Swedish St. Lucia Buns (Lussekatter)

Kristi Bissell

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It is customary to serve these bright, sunny saffron buns on St. Lucia Day in Sweden (December13), either for breakfast with coffee or for an afternoon treat paired with a steaming cup of glögg. Soft, slightly sweet and studded with golden raisins, cheerful St. Lucia Buns are a reminder that longer days and sunlight are just around the corner. This recipe for St. Lucia Buns is a pleasure to make (and eat) and contains one small special step that makes them extra soft and billowy.

Gather your ingredients.

Step 1:

Steep saffron and tumeric in boiling water.  Add a small amount of flour and milk and cook until thickened, about 2 minutes.  Set aside to cool.

Step 2:

Mix and knead the dough until smooth. Cover and let rise until doubled, about 1 hour.

Step 3:

Roll the dough into a rectangle and cut into 16 1-inch strips.

Step 4:

Roll and stretch each strip of dough into a 16 inch rope.

Step 5:

Coil the ends of the rope in opposite directions meeting in the middle creating an "S" shape.

Step 6:

Let rise for 30-45 minutes and brush with egg wash.

Step 7:

Sprinkle with pearl sugar and bake at 350 degrees until golden brown, 15-20 minutes.

Step 8:

Enjoy, preferably with a steaming cup of glögg (mulled wine)!

Step 9:

St. Lucia Buns (Lussekatter)

Swedish Glögg

Kristi Bissell

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