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12-13 St. Lucia Buns LUSSEKATTER




This is the traditional breakfast roll served in the morning to family on this date in honor of Lucia, an Italian saint who carried food to the hungry in Italy.
You will need saffron threads for these rolls.

In large mixing bowl, dissolve:
2 1/4 t active dry yeast (1 package)
1/4 c quite warm water
Let sit a few minutes to proof.

Meanwhile, scald
(heat to almost boiling-little bubbles around the edge of pan):
3/4 c whole milk
then add:
1/2 c unsalted butter
Cool until butter is melted.

At 250 degrees, lightly toast
1 t saffron threads on a piece of foil for about 5 minutes, NOT more!
(if you only have saffron powder, skip this step, just add to sugar)
Pulverize them with
1 t sugar
using a mortar and pestle or the back of a spoon in a larger spoon
Mix with 1 T of the milk-butter mixture.
Now add the milk, the saffron to the yeast bowl. Make sure it is only warm, not hot.
Next add to the yeast bowl:
1/2 c sugar
1/4 t salt
1/2 c chopped golden raisins (this is an 'upgrade' from tradition)
2 eggs
Beat until blended, then add
2 c flour
Stir until smooth and satiny then add gradually
1 1/2 c - 2 c flour
You should have a stiff dough. If not, add a bit more flour. 
Knead for 10 minutes on lightly floured surface until smooth and satiny. Place dough in lightly oiled bowl. Turn dough to coat all sides and let rest and rise in a warm place until doubled- about an hour.

For Buns - divide into 32 equal parts.
 Shape each part into an 8 inch rope.
Create S shapes or hearts or...
Search LUSSEKATTER images online for lots of ideas. 
A common shape for larger buns is two ropes side by side/parallel and touching. Curl each end out from centerline to form a rounded square.
Add raisins at central points.
 Place on parchment covered or silpat baking sheet and allow to rise until puffy, about 30 minutes.

Brush each roll with beaten egg and sprinkle with pearl sugar if you have some (IKEA).
Bake at 425-450 degrees (ovens vary, watch closely) for NO MORE than 10 minutes for the single rope shaped buns- longer for combination buns.
For a wreath made from the whole batch:
You can divide dough into three equal parts and make ropes to braid into a wreath.  Conceal ends of wreath by pinching and tucking under the braid. Brush wreath with beaten egg. Bake at 375 degrees for 20-25 minutes for the wreath.



Adapted from Scandinavian Feasts by Beatrice Ojakangas
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