Lucutter
15 servings
90 minutes
Lussekatter is a traditional Swedish pastry made for the feast of Saint Lucia, symbolizing light amidst winter darkness. The golden color of these buns comes from the addition of saffron—a spice that gives the dough a warm, slightly honeyed aroma. Their shape, resembling an inverted letter S, makes them not only beautiful but also convenient for portioning. Lussekatter have a soft, airy texture with a delicate sweetness complemented by raisins that provide a pleasant surprise in every bite. Perfect for a cozy tea time on a winter day, especially with a cup of fragrant coffee or mulled wine. These buns are not just a treat but a true part of Sweden's cultural heritage that warms the soul and heart.
1
Melt the butter, add milk and heat to 37 degrees. Crumble the yeast and stir until fully dissolved.
- Butter: 175 g
- Milk: 500 ml
- Fresh yeast: 50 g
2
Add salt, sugar, saffron, and an egg.
- Salt: pinch
- Sugar: 200 g
- Saffron: 1 g
- Chicken egg: 2 pieces
3
Knead the dough, gradually adding enough flour so that it doesn't stick to your hands and pulls away from the sides of the bowl. Dust with flour, cover with a towel, and leave in a warm place without drafts for 30 minutes.
- Wheat flour: 1 kg
4
Knead the dough and divide it into fifteen pieces. For the lusecatter, roll the pieces of dough into thin long sausages and twist the ends into an inverted S shape. Place a raisin in the center of each twisted ring. Arrange the buns on a baking sheet, cover with a towel, and let rise for 20-30 minutes.
- Raisins: 60 g
5
Lightly beat the egg with milk and brush the buns with this mixture. Bake in a preheated oven at 220 degrees for 8-10 minutes.
- Chicken egg: 2 pieces
- Milk: 500 ml
