Lussebullar
Saint Lucy’s Day is traditionally celebrated by Catholics before Christmas in most European countries. Special reverence for Saint Lucy is expressed in Sweden: every year on December 13th, a carnival show and procession take place all over the country. It is believed that Swedish saffron buns have become a national symbol of this holiday because they are yellow, symbolizing the sunny light of Lucia. Would you like to prepare a traditional Swedish dessert? We have selected a delicious recipe for you that will delight even the most discerning gourmet
Saint Lucy’s Day is traditionally celebrated by Catholics before Christmas in most European countries. Special reverence for Saint Lucy is expressed in Sweden: every year on December 13th, a carnival show and procession take place all over the country. It is believed that Swedish saffron buns have become a national symbol of this holiday because they are yellow, symbolizing the sunny light of Lucia. Would you like to prepare a traditional Swedish dessert? We have selected a delicious recipe for you that will delight even the most discerning gourmet
Use
Use
Ingredients
To prepare:
Beet sugar
4 g
Light sweet raisins
30
Rum
1 teaspoon
Saffron
half of teaspoon
For dough
Milk
350 ml
Beet sugar
100 g
Chicken egg
1
Unsalted butter
100 g
Dry yeast
15 – 20 g
Baking soda
half of teaspoon
Saffron
half of teaspoon
For graising the buns
Chicken egg
1
Baking soda
1 pinch
Glaze
Milk
1 tablespoon
Beet sugar
1 teaspoon
Butter
2 tablespoons
Method of preparation
1
To start, take saffron and mix it in a small container with brandy and sugar. Close the mixture tightly with a lid and leave it overnight. Soak the raisins in water and leave them in the fridge overnight as well. Drain the raisins in the morning
2
Soak the dry yeast in a small amount of warm milk. When it starts to foam, add the remaining warm milk, saffron mixture, sugar, salt, and beat an egg. Mix all the ingredients at low speed using a mixer. Sift the flour and cut the butter into small cubes. Start adding the butter along with the flour and the saffron mixture to the liquid, kneading the dough thoroughly. The dough should be tight but soft
3
Cover the dough with a linen cloth and leave it in a warm place for several hours to allow it to rise
4
To prepare the lussekatter according to the traditional Swedish recipe, divide the entire dough mass into pieces of 65-70 grams each. Roll each piece into long strips. Then, roll the strips into spirals from both ends and place raisins in the center of each spiral. Transfer the resulting buns onto parchment paper and cover them with plastic wrap to prevent them from drying out. Leave them for half an hour. Brush the buns on top with beaten egg mixed with a pinch of salt and place them in the oven preheated to 225 degrees Celsius. Bake the buns for 10 minutes
5
For the glaze, mix milk and butter, add sugar, and heat the mixture in a saucepan until the sugar completely dissolves. The traditional Swedish recipe suggests pouring the hot glaze over the hot buns. You can adjust the glaze according to your preference
Cooking tips
1
If the dough turns out too stiff, simply soften it with warm milk
2
If you’re kneading the dough manually, without using a mixer, add the flour gradually and carefully to avoid lumps and excessive stiffness
Enjoy this sweet and hearty Christmas dessert with a cup of tea! Set the table and invite your loved ones for tea. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
