"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lussekatter or Lucia Buns Recipe

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This recipe for Lussekatter or Lucia Buns, by , is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Faith Botbyl
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. active dry yeast, 1/2 c. warm water (105-115 degrees), 2/3 c. lukewarm milk (scalded, then cooled), 1/2 c. sugar, 1/2 c. butter or margarine, softened, 2 eggs, 1/2 tsp. ground cardamom, 1 tsp. salt, 1/2 tsp. powdered saffron, 5 to 5 1/2 c. flour, divided, 1/2 c. raisins, enough soft butter or margarine to brush bun tops, 1 egg, slightly beaten, 1 T. water, 2 T. sugar.

Directions:
Directions:
Dissolve yeast in warm water. Stir in milk, 1/2 c. sugar, 1/2 c. butter, 2 eggs, cardamom, salt, saffron and 3 c. flour. Beat until smooth. Stir in enough of remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth. Place in greased bowl, cover and let rise until doubled. Punch down dough; divide into 24 parts. Shape each piece into an S-shaped rope; curve both ends into a coil. Place a raisin in the center of each coil. Place rolls on greased cookie sheet. Brush tops lightly with butter; let rise until doubled. Mix 1 egg and 1 T. water; brush buns lightly. Sprinkle with 2 T. sugar. Bake at 350 for 15-20 minutes. Makes 24 buns. Note: Some Swedish recipes leave out the cardamom when saffron is used. Still others substitute 1 tsp. grated orange rind when saffron is unavailable, and leave the cardamom in.

Number Of Servings:
Number Of Servings:
24

 

 

 

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