Lussebulle – the Swedish saffron bun

Lussebulle

The Swedish Lucia saffron bun

 There are few things that bring out my Swedishness more than Lucia and the Swedish Lusse bulle or lussekatt (Lucia cat). This is a sweet bun flavoured with saffron, it is best served hot out of the oven but can be toasted with a little bit of butter as well. Lets face it butter makes the world a better place….

Sancta Lucia from Syracuse

 The name lussekatt is now connected with Lucia in Sweden and these buns are made for the Lucia day on the 13th of December. Lucia was an Italian Saint (Lucy in English) from Syracuse. Lucia died as a Martyr, and really was a #metoo tale from about AD 300. This is the tale of a lady who stood her ground and gave her body to God. She was the Mother Theresa of that time, being born to riches, she wanted to give them to the poor and aid the ones who was in need of help. When she was ordered to burn a sacrifice to honour the image of the Roman Emperor she refused. As a punishment she was sentenced to work in a brothel. Again she refused, when the guards came to take her away they could not move her so the fetched a team of Oxen. They could not move her either. She instead met her death by the sword. One of her attributes is the lamp, the bringer of light. This is how she became one of the most celebrated Saints in Scandinavia. In the midst of winter people crave light and it also fitted in around the old traditions of celebrating the Winter Solstice.

Folklore

There is also a different story behind the Lussekatt. The word Lusse is connected with Lucifer or the Devil. This story originating from Germany is the tale of Lucifer sending black cats to punish children, whereas Jesus in the shape of a child gave good children buns. The reason for adding Saffron was that the Devil fears the light and the yellow colouring will scare him away.

Saffron

 Saffron is a highly valued spice, derived from the stigmas and styles of the Saffron crocus (Crocus sativus). Saffron has been and is still used in many religious ceremonies as a gift to the Gods. Buddhist monks wear saffron coloured robes and use saffron within the religious setting.

Medicinal use

 Saffron is used medicinally amongst others to fight depression and as an aphrodisiac. Many sources state that Saffron came to Scandinavia around 1800 but I do believe it was used by the Scandinavians much earlier than that. Vikings did travel to the middle East where Saffron is still cultivated. As the Vikings where trades people who have earned a reputation for a lavish lifestyle. There is no doubt in my mind that they would trade goods to get hold of this sought after aphrodisiac. Maybe to be used for the celebrations of the Winter Solstice.

 Lussebulle – Lusse katt

Now to the baking of these delicacies. 

Ingredients:

1g Saffron

1½ dl Sugar

1 tablespoon Whiskey or Vodka

175 g Butter

500 g Smietana (bought from Polish shops) or Creme Fraiche

2,5 dl Milk

1 tablespoon dry yeast

About 18 dl Self raising / strong flour.

Raisins for decoration

1 egg to use as egg wash

Fan assisted oven 200 degrees

Method:

 Put the saffron and ½ dl of sugar into a mortar, use a pestle to crush the saffron into the sugar. Put the mix into a bowl or preferably a Kitchen aid or food processor with dough attachments. Add the rest of the sugar and the Whiskey. The Whiskey is there to further draw the goodness of the saffron for maximum taste. Let this mixture set for a few minutes. Melt the butter and mix the milk into the butter, pour the warm liquid into the bowl together with the Smietana. Start the mixer, start adding the flour one dl at a time. About half way add the yeast ( I add the yeast at this late stage to avoid killing it by the heat of the melted butter). Continue to add flour until the dough no longer sticks to the walls of the bowl. Let the maching knead the dough for 5 to 10 minutes, yes a long time, but this pays off!

 Let the dough rise for 30 min up to 1 hr, don’t skimp on the time, again patience pays off. Knead the dough again and roll the dough into snakes that then are rolled into S shapes. Put the ready made buns on ovenproof paper. Let the buns rise for about 30 min, preferably slightly above room temperature. Use raisins to decorate and an egg wash the buns before baking them in the oven for 5-10 minutes (much depending on the oven).

Enjoy!!!

Find it hard to find Saffron? Try Amazon