| 26 | 27 | 28 | 29 | 30 |
| 1 | 9 | 19 | 28 | 37 |
|
Lussekatter - Saint Lucia Buns
On 13 December the Swedes celebrate the Italian Saint Lucia
with a remarkable enthusiasm, surpassing any Italian festivities
devoted to the same lady. One mandatory constituent in the
celebrations is a saffron-flavoured bun, in Swedish called a
lussekatt, a "Lucia cat". The shape of this bun might vary
somewhat, but is always based on bread designs dating back to
earlier Christmas celebrations in Sweden.
Proceed as follows:
Ingredients:
1
. Melt butter or margarine in a pan and add the milk and
the saffron. Warm the mixture to 37 C. Use a
thermometer, the correct temperature is important!
o
·
·
·
300 ml milk
1 g saffron
50 g fresh baker's
yeast
150 g sugar
125 g butter or
margarine
700 g all purpose
flour
1 egg
2. Pour the mixture over the finely divided yeast, then add
the remaining ingredients (except for the egg and the
o
·
·
raisins), which should have a temperature of 21-23 C.
Mix into a smooth dough.
3. Cover the dough with a piece of cloth and let it rise for
30 minutes.
4
·
. Knead the dough, divide it into 25-30 pieces and form
each piece into a round bun. Let the buns rest for a few
minutes, covered by a piece of cloth..
·
·
salt, raisins
5
. Form each bun into a string, 15-20 cm long, then
arrange the string in a suitable shape, e.g. like an S or a
double S. Regardless of the shape, the ends of the string
should meet. Press a few raisins into the dough.
. Cover the "Lucia cats" with a piece of cloth and let
them rise for 40 minutes.
6
7
8
. Whip the egg together with a few grains of salt. and
paint the "Lucia cats" with the mixture.
. Bake them for 5-10 minutes in the oven at 250 C until
o
golden brownish yellow.
2
8
Page
Quick Jump
|