St. Lucia Lussekatter

History

One St. Lucia’s Day tradition that is thought to date back to at least the seventeenth century is the saffron bun, called lussekatter. These sweet buns are the traditional St. Lucia’s Day food eaten in Sweden and other countries on the Festival of Light, and they are often enjoyed throughout Christmastide. They are flavored with fine saffron, take the shape of a backward “S,” and are decorated with two raisins, which symbolize St. Lucia’s eyes that were gouged out shortly before her death. Their origin and exactly how the saffron bun came to be connected with Lucia is somewhat of a mystery, but one circulating theory is this:

The legend claims that the name lussekatter, which means “Lucia cats” or “light cats,” came from the superstition that the devil took the form of a cat and would terrorize the little children and incite them do evil things. But these special buns, dyed a brilliant yellow from saffron threads, symbolized light and goodness and were given to the children in opposition to the devil’s schemes.

Taking or leaving as much of that explanation as you want, it is fair to say that the saffron threads do give the rolls a unique light-inspired color, which is ever so fitting for a saint whose name means “light.”

It later became a custom for the eldest daughter of the household to dress up as St. Lucia and serve lussekatter to the rest of the family. The costume involved a white gown as the garment of purity, a red sash for the blood of martyrdom, and Lucia’s famous crown of lights.

A more modern tradition—for those who hesitate to light candles on their daughter’s head—is for the family to bake a bread wreath together in the shape of a crown and decorate it with candles.

Lussekatter Recipe

Ingredients

1 cup warm milk

½ teaspoon saffron threads

⅓ cups granulated sugar

1 teaspoon yeast

1 egg

¼ teaspoon salt

3 cups flour

4 tablespoons butter plus extra for brushing, room temperature

½ cup raisins

Instructions

1. Combine the milk and saffron threads in the bowl of a stand mixer and let sit for 15 minutes, stirring periodically. The mixture should turn an egg-yolk yellow color.
2. Add in the sugar and yeast and let sit until the yeast has bloomed.
3. Give the mixture a stir. Crack and beat the egg, reserving 1 teaspoon for later, and gently beat the rest of the egg into the mixture. Then add in the flour one cup at at time, mixing with a dough hook attachment after each cup.
4. Cut the butter into small chucks and add into the dough while the mixer is on low speed. Continue kneading the dough in the mixer for 5 minutes.
5. Remove the dough from the mixer and form into a ball. Set inside a greased bowl and let rise for one hour.
6. To begin shaping the buns, divide the dough in half and pull from the first half to roll out thin 6″-long strands. Twist the edges in to get the backward “S” shape and place on a greased baking sheet.
7. Place two raisins in the roll, one in each twist of the “S”.
8. Beat the reserved teaspoon of egg with 1 tablespoon of water and brush over the buns before baking at 350°F for 12-15 minutes. Remove from oven and brush with butter. Enjoy!