Lussekatter: A Saffron-Infused Swedish Treat
Introduction
Lussekatter, meaning “Lucia’s cats,” are traditional Swedish saffron buns that hold a special place in the country’s festive celebrations. These golden pastries, shaped like cats, are a staple of the Lucia festival, which honors Saint Lucia on December 13th.
History
The origins of Lussekatter can be traced back to the 17th century. During this time, saffron was a highly prized spice, and its use in baking was a symbol of wealth and status. The buns were initially called “Lussekringlor” (Lucia’s pretzels) due to their twisted shape.
Over time, the pretzel shape evolved into the more recognizable cat form. This transformation is believed to have occurred in the 19th century, possibly influenced by the popularity of cats as pets.
Preparation
Lussekatter are made with a sweet dough that is infused with saffron, giving them their distinctive yellow color and unique flavor. The dough is typically made with flour, sugar, yeast, milk, butter, eggs, and saffron.
Ingredients:
- 500g (3 1/2 cups) plain flour, plus extra for dusting
- 150g (5oz) caster sugar
- 1 tsp dried active yeast
- 250ml (1 cup) lukewarm milk
- 100g (3 1/2oz) unsalted butter, softened
- 2 large eggs
- 1g (1/4 tsp) saffron threads, ground
Instructions:
- Proof the yeast: In a small bowl, whisk together the lukewarm milk and sugar. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes, or until foamy.
- Make the dough: In a large bowl, combine the flour, saffron, and salt. Add the softened butter and rub it into the flour until it resembles fine breadcrumbs.
- Add the wet ingredients: Add the eggs, one at a time, to the flour mixture. Then, gradually pour in the proofed yeast mixture while mixing until a dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the buns: Once the dough has risen, punch it down to release the air. Divide the dough into 12-15 equal pieces. Roll each piece into a long, thin rope.
- Create the cat shape: Fold the rope in half and twist the ends together to form the ears. Bring the ends together to form the tail and tuck it under the body.
- Second rise: Place the shaped buns on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rise for 30-45 minutes, or until almost doubled in size.
- Bake: Preheat the oven to 220°C (425°F). Brush the buns with a beaten egg and bake for 10-12 minutes, or until golden brown.
- Serve: Let the buns cool slightly before serving. Enjoy them warm or at room temperature.
Tips:
- For a more intense saffron flavor, use more saffron threads.
- If you don’t have saffron threads, you can use ground saffron powder instead.
- To make the buns vegan, use plant-based milk and butter.
- Lussekatter can be stored in an airtight container at room temperature for up to 3 days.
Conclusion
Lussekatter are a beloved Swedish tradition that brings joy and warmth to the Lucia festival. Their unique flavor and charming cat shape make them a delightful treat that is sure to impress your family and friends.
