Next Tuesday, December 13th, is Lucia. It's a pretty popular celebration here in Sweden. They celebrate with ceremonies featuring a young girl wearing a wreath of candles around her head. Nowadays they are electric candles as real candles caused too many Lucias to faint. The celebratory food is the lussekatt, a sweet, saffron bun. Despite being called cats, they look nothing like them. These scrolled buns are often called Lussekatter but according to my Swedish Christmas book (Stora Julboken) they should really be called julgaltar which seems to mean Christmas boar. The buns don't look any more like boars to my eyes though.


I used this recipe from Vegan Deli which Google Translate does a pretty good job of translating but don't use cups! That should be deciliters as in 100ml so they won't work if you use 5 cups of soya milk. Use 500 ml soya milk and about 180g sugar. I think I used about 4 or 5 cups of plain flour and 1 cup of wholewheat spelt flour, plus a few extra sprinkles to make the dough nice and smooth. 50g fresh yeast can be replaced with one packet of dry yeast. 1.5 g of saffron is about a tablespoon. At least, that's what I used as I had a jar of saffron, not a 0.5g sachet of ground saffron like they sell here. It's really hard to weigh out 1.5 g with inaccurate scales. 1 tablespoon made the dough bright yellow and the saffron flavour was quite pronounced, as it should be.

The buns turned out wonderfully soft and fluffy. Must be all the practise I'm getting from baking bread as I tried to make lussekatter a couple of years ago and they were rather hard and dry.  I grated marzipan into half of the dough so those ones are extra sweet and delicious but I still appreciate the subtler sweetness of the plain lussekatter. 


6 thoughts on “Lussekatter

  1. Excellent! They are really straight forward, especially if you can bake bread. I submitted “better translations” to Google translate but I’m not really sure how that works. Degbunken is just the mixing bowl and degspadet is the liquid but you could probably work that out.
    The dough made about 28 fairly large buns. They are still soft after 3 days but you can freeze some if you don’t want to eat them all at once.

  2. I’m sure they will taste just as good whenever you get back into baking. Or give it to your children as homework. They are maybe too big to get away with that though.

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