On December 13th, Swedes celebrate the feast of St Lucy, Sankta Lucia, by bringing light into the dark winter night with candles, songs and bright yellow saffron pastries known Lussebullar or Lussekatter. These can then be served by the family’s Lucia, why not as breakfast in bed?
Ingredients (Enough for about 40 rolls):
- 200g butter or margarine
- 500ml milk
- 50g fresh yeast
- 1g ground saffron
- 1 pinch of salt
- 180g sugar
- 800g wheat flour
- 1 egg yolk for brushing
- Raisins to decorate
Method
Melt the butter and add the milk. Warm the mixture to about 37°C (lukewarm but not too hot to kill the yeast). Crumble the yeast into a large bowl and pour the butter and milk mixture over it. Stir briefly with a fork. Add the remaining ingredients and mix until fully combined. Cover and let the dough rise in a warm place for about 40 minutes.
Preheat the oven to 200°C. On a floured work surface, knead the dough lightly again with your hands and then divide it into small lumps. Form a roll out of it and roll it up from both sides like a snail, creating an s-shape Press a raisin into the center of each spiral. It should look like a double cinnamon roll. Brush the snails with egg yolk and bake on a baking tray lined with baking paper for about 10 minutes and let your lussekatter cool on a board or rack.