These delicious Saffron Buns with a hint of Orange are a Scandinavian holiday treat, commonly eaten on St. Lucia Day.
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St. Lucia Day, also known as the Feast of St. Lucy, is a festival of lights celebrated on December 13th in honor of St. Lucy, who dedicated her life to the poor and underprivileged. It is celebrated in Scandinavia, especially in Sweden. My mom, whose father was from Sweden, was born on St. Lucia Day.
Yield: 10 Rolls
Lussekatter
These delicious Saffron Buns with a hint of Orange are a Scandinavian holiday treat, commonly eaten on St. Lucia Day.
Prep time: 30 MinCook time: 20 MinInactive time: 2 H & 30 MTotal time: 3 H & 20 M
Ingredients
Tangzhong
- 1/4 c. milk
- 1 1/2 T. flour
Dough
- 3/4 c. milk
- 1/2 t. saffron threads
- 2 1/4 c. flour + more, if needed
- 1/2 t. active dry yeast
- large pinch of salt
- 2 eggs
- 2 1/2 T. sugar
- 4 T. butter, room temperature, cut into pieces
- 18 raisins
Orange Simple Syrup
- 1 T. sugar
- 1 T. orange juice
- 1 t. orange zest
Instructions
To make Tangzhong
- Whisk together the milk and flour in a small saucepan over medium heat, until smooth and thickened, about 1 minute. Scrape into the large bowl of a stand mixer fitted with the paddle attachment and let cool for at least 10 minutes.
Make the Dough
- Whisk together the milk and saffron in a small saucepan. Bring to a simmer over medium-high heat. Remove from heat as soon as the sides begin to bubble. Set aside and steep for 15 minutes. Then add to the Tangzhong in the mixing bowl.
- Add the flour, yeast, salt, and one egg to the bowl and beat on low speed until combined. Increase speed to medium and beat until the dough no longer sticks to the sides of the bowl, about 4 minutes.
- Reduce speed to low and add the sugar in two additions. When incorporated, add the butter, one piece at a time, mixing until each is fully incorporated before adding the next piece. Increase speed to medium and beat for another 4 minutes, until the dough is glossy. (NOTE: I added about 3 more Tablespoons of flour at this time, as my dough was very sticky)
- Transfer the dough to a medium, buttered bowl, cover with a towel, and refrigerate for at least 1 hour, or up to overnight.
- Scrape the dough onto a lightly floured work surface and divide into 2.25 oz. portions. I got 10 portions from my dough after adding the extra flour. Roll each portion into a ball.
- Roll each ball into a 12" rope and place it onto a baking sheet lined with parchment or a silicone mat. Curl one end into a coil, stopping midway down the rope. Coil the other side in the opposite direction. Continue with each roll, spacing them about 2" apart. Cover with a clean towel and let rest for about an hour, until doubled in size.
- Whisk the remaining egg and brush over the rolls. Place a raisin in each coiled section. Bake in a preheated 350* oven for about 20 minutes, turning the pan halfway through, until golden brown. Let cool for 15 minutes.
Make the Glaze
- Combine the sugar, orange juice, and zest in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Remove from heat and let cool completely before brushing onto the cooled rolls.
Notes
Adapted from a recipe found in Food and Wine Magazine
Nutrition Facts
Calories
195Fat (grams)
7 gSat. Fat (grams)
4 gCarbs (grams)
29 gFiber (grams)
1 gNet carbs
28 gSugar (grams)
6 gProtein (grams)
5 gSodium (milligrams)
63 mgCholesterol (grams)
48 mg
Property of A Day in the Life on the Farm
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