|Free download of St Lucia vintage |
images St Lucia images
According to many sources Lucy was a young christian girl who used to take food to persecuted Christians in Rome who were hiding in the catacombs of the city. In order to carry the food and to be able to see in the dark catacombs it is thought she wore a crown of candles on her head to light the way. In 304 AD she was killed for her beliefs and thereafter became a martyr.
On December 13th all over Scandinavia the St Lucia song is sung, lussekatter (saffron buns) are eaten, usually at breakfast time, but often throughout the day, parades take place and pepperkaker are handed out to one and all.
To listen to the St Lucia song: St Lucia music
For a great explanation with bit of tongue in cheek, check out the Scandikitchen blog post all about St Lucia: here
This year I tried a different recipe, because why not, it's from the Dane Trine Hannemann and was featured in The Guardian in 2011. She is also topping the Hygge best seller book list at present, so I thought I would keep things current.
Lussekatter (saffron buns)
|Adding saffron to the warm milk|
fresh yeast 40g not easy for those in the UK to get hold of so instead use 15g dry yeast
lukewarm milk 500ml
butter 200g, melted
plain flour 1kg
caster sugar 100g
egg 1, beaten
|Yeast begins to froth|
♥ Add saffron to the warm milk and stir until yellow. When ready add the yeast mixture.
♥ Add the melted butter.
♥ In a separate bowl sift the flour and salt and then stir in the sugar.
|Dough should come |
away from the sides
|Adding the yeast mix to the dry|
♥ Knead the dough on a lightly floured surface for 10 minutes, I find this really take it out of me, hard on the arms! The dough should be shiny and not sticky at the end.
♥ Place the dough back in the bowl and allow to rise for 1.5 hours at room temperature.
|The dough should be shiny |
and not sticky after kneading
|Let the dough rise for 1.5 hours|
♥ Lightly knead the dough again and divide it into 22 equal parts.
♥ Place a raisin in each center of the 'S', see photos for clarification. This is a very traditional shape for St Lucia Day, but others are also used.
♥ Leave to rise for a further 30 minutes covered with a clean tea towel.
♥ Brush each bun with beaten egg to glaze.
♥ Bake in the oven on 175 degrees for approximately 20 minutes or until golden brown.
|Saffron buns ready for the second rise|
♥ You can eat them as they are or spread with cold butter.
Along with the lussekatter it is traditional to eat pepperkaker on this day and to drink Gløgg, with friends, acquaintances and family, what a great combination, what a lovely day.
|Lussekatter ready to eat|
|For recipe click link: Pepperkaker|
|For recipes clink on link: Gløgg|
♥ Keeping the Scandinavian traditions
alive in the UK ♥