Brit Reacts to St. Lucia Day’s Saffron Buns: A Taste of Swedish Tradition! 🇸🇪✨

[@claeseriksson4198]

If you go to Sweden and buy lussekatt/saffransbulle, don't buy them from a regular store or supermarket, because they have a very low amount of saffron (because of the high cost of saffron) and therefore taste almost nothing. Homemade or from a good bakery is the way to go.

[@Metheglyn]

To me, saffron tastes like burnt plastic. I am probably a minority of 1 in this, but I simply can't eat it.

[@anjajosefsson8262]

​@@Metheglynyou've not had good ones then

[@Skegget1]

@@Metheglyn oh wow, thats not very nice. hope it turns for you at some point cause i deffinetly like saffron :) these saffron buns are one of my favorites :) though if you like chocolate you can look up a swedish cake called kladdkaka wich is like a chocolate mudcake. serve with either vanilla icecream or whipped cream :)

[@RandomerFellow]

When I was little, I couldn't stand the saffron flavor, so my mom always had to bake lussekatter both with and without saffron. Now I'm an adult and I like it, BUT only if it's not too much of the good stuff so the ones sold in department stores have just the right amount for my taste. Lagom 🙂

[@Metheglyn]

@@Skegget1 I doubt I will. Saffron doesn't really have a place in Danish cuisine, and my reaction is so extreme that I would prefer not to try it. I do like chocolate, but I am also a type 2 diabetic, so [shrug]. But thank you for the suggestions.

[@Asa...S]

I'm sure you can buy yeast in the shops in the UK. You don't have to make it yourself, or ferment, or grow anything. It's not sour dough. If you can't find fresh yeast (which is most common in Sweden, you buy little yellow "cubes"), use dry yeast, you can for sure find that. Go and ask your grandma! And you should definitely ask her to teach you to bake, it's a nice time to spend together, baking, and it's something meaningful and nice to pass on to future generations to come.

[@anjajosefsson8262]

Lol yes you definitely can

[@bik7083]

I was a teacher for 45 years and every Lucia the children got a fika with lussekatter, gingerbread cookies and something to drink and they loved it. The children also performed a Lucia train when Lucia and her bridesmaids and stable boys sang Christmas carols. Lucia is a very nice and atmospheric tradition!

[@anne-christineacpetersson6870]

Lucias maids and starboys (? ), gingerbreadmen also elves (tomtar not santa edt.) Only one stableboy - Staffan. Two year in a row my son was a Lussekatt (lucia's kitten)and served guests/parents at his kindergarden the saffronbuns to go with coffee. At first he refused to particepate but after long fruitless attempts of persuations from teachers, I got tired of the endless talks and blurted out: You could be the lussecat ! Yes ! said teachers -Great idea... you can bring the buns to our guest. There are no lussecats.... with Lucia only ppl. I had to make a catcostume by hand. Only tail was pre made. Son became a little black cat with one white paw. 😂❤

[@ravens_tale]

One of the best things about Christmas💛 You can’t visit Sweden during Christmas and not have a Lussekatt😍

[@rolandkarlsson7072]

Actually you can't. It says so in Swedish law! I think.

[@pk9822]

@@rolandkarlsson7072 Good joke :)

[@lydia1082]

During the season you can buy them both in your local grocery-store and at your local bakery but the best ones are for sure the ones you bake yourself!

[@Cecilia-f9k]

You can't overestimate the childhood memories and warm feelings most Swedish people have with Lussekatter😋

[@ispbrotherwolf]

Hot chocko with Lussekatt, ohhh sweet childhood 😃

[@Cecilia-f9k]

​@@ispbrotherwolfEating lussekatter in school on Lucia morning with a burning candle on your desk😊❤

[@Ajnaeckros]

Saffron buns are the best thing ever during Christmas time, I can't have a Christmas without it. So we don't only eat it at Lucia, usually I start baking at the first Advent (first sunday in December) and then eat 1/2 or 1 whole saffron bun everyday until like New Year's Eve. Another popular recipe to do with the same dough is Saffron rolls, you make a mix of sugar, butter and almond paste and add it when forming the buns so it becomes like a Lusse roll.

[@MsAnpassad]

You can put raisins in the dough too, it's just easier to just add a couple in the twirls as many (read me) don't like raisins and can easily remove them. It looked like he made the classic mistake of adding the fat at the same time as everything else, it's better to first make the dough and then add room temperature butter just at the end. The dough rises easier and the texture becomes a lot better.

[@irishflink7324]

Lussekatter is my favorite Buns of all

[@euginiagruba5061]

Lusse katten, stollen frukt kaka och ost kakan peppar kakor drika varm glögg är gott och ger en trevlig Advent och God Jul i Nov, Dec

[@mickem4322]

Dwayne..Thanks for yet another great reaction :) , but to get the 100% of Swedish Xmas-feel I recommend you to react to the Opera-Legend Pavarottis own favorite singer : Jussi Björling singing "O Helga Natt" (O Holy Night)...Pavarotti did say Jussi was his big idol !!.. No Traditional Swedish Xmas is complete wihout listening to it !! // Much Love and Peace for everyone! :)

[@torbjornkallstrom2316]

Putting raisins on after is usually for decoration, but they can get pretty burnt that way so putting some in the dough as well usually makes it taste better. :)

[@GuinevereKnight]

We eat them all of December, not only on Lucia. Some start even earlier... and then until Tjugondag jul at the 13th of january, when xmas is over in Sweden. Lucia is the big day though for lussebullar, yes for breakfast - lussefika. It"s a must! Yum! ❤

[@tangfors]

I really don't bake much but Lussekatter (saffron bun), I bake every year before Lucia, made mine this weekend so I can have for Lucia. One important thing you have to keep in mind if you're going to buy one in Sweden is that they have to come directly from the oven, it's okay to freeze them and then heat them up. But if they are left out for like 45 minutes, they become super dry and not good at all, unfortunately they are still sold by the shops in this condition.

[@fridanygren4070]

I love saffron buns, it’s my favorite thing food wise with Christmas! I baked for first advent with my friends and am planning to bake this weekend again since I’ve already finished my quota from our shared batch. I would recommend that you by then from a cafe or bakery because the store bought ones aren’t that good - low on saffron and usually a bit dry. When it comes to raisins, you can put it in the dough too, but the most common way is one in each end. I usually hated them when we got them for Lucia in school cause they were always dry and full of raisins which I don’t like

[@SegerSims]

Lussekatt, Pepparkaka and Julmust for breakfast at Lucia morning, watching Lucia on Tv. Its a must at Lucia!

[@emmelisen]

I´m having non alcoholic Glögg to my Lussekatt and Pepparkaka. Varm and cosy.

[@kajsan760]

During December lussekatter replace cinnamon buns as the typical fika bun. You can get them in all bakeries and grocery stores. The most important days to eat a lussekatt is Lucia day, Christmas Eve, and (at least in my family) 1:st Sunday of Advent. I'm much better at baking than cooking (but probably not as good as your grandma), and I have the best recipe for lussekatter. If you happen to be in Linköping, Sweden during December, come and taste some. If you want to we could bake them together.

[@Nixima81]

I live 30 meters from my bakery, hard life having fresh bread and buns every day :}

[@Ozraevun]

If you want to know the taste but can't go to Sweden, try looking at your closest IKEA, they MIGHT have it, same with Julmust and Glögg. I'm PRETTY sure you can find those there this time of the year. He's using a Köksassistent or a Kitchen Assistant to make the dough, one of the best inventions imo. A must have for bakers, and if you have the good verison you can use it to make all sorts of things, not just baking. Also my mom started to make Lussekatter into an actual cat shape for me and my sister when we were kids and now it's just our family's way of making them. The shape is also easier for kids to make and my friends always loved her Lussekatter when they came over or I had to at School. (some tends to turn out hillarious as well so we always have great laughs when we're making them and see the finished result haha) Personally I hate raisins so I only allow them on the outside where I can easily remove them, but most storebought has raisins IN the dough, which I hate, but clearly I'm the minority.

[@robertpetre9378]

Alliteration in Friedrich’s Feeka is priceless 😅

[@jonaskarlsson6302]

I always let the saffron marinate in vodka for 2 days before baking lussebullar. I also take a little more saffron then in the recipe.

[@lindaleffler7708]

Lussekatter is a MUST both on Lucia and Christmas. Acually in all of december, from first of advent to new year.❤

[@SkepticalCaveman]

The raisins go on top so people can remove them easily. I always removed them as a kid.

[@friswing]

Lussekatter - Lucia cats, so the raisins are the eyes of the cat. You can eat Saffron buns all December, but on 13th of December, is the Lucia Day, and she comes very early in the morning, with coffee and Saffron Buns and Ginger bread. But of course we eat it for FIKA, all day.

[@Cavelabs]

The thing with baking is that you have to follow the instructions to the bone. No compromises. Follow the instructions regarding temperature and measurements. That's why I am better at cooking. I tend to just do as I feel at the moment.

[@rolandkarlsson7072]

Lussekatter is normally sold from just before Lucia to just after Xmas. It happens that you can get them other parts of the year, but it is not common. Maybe Easter. But, of course, you can make them anytime you want, as long as you can find (or have saved) saffron.

[@EEmB]

I LOVE saffron buns/lussekatter! It's addictive, I can never have enough of them! 💛💛😍

[@britt-marie5451]

I have lussekatter without saffron. We have two typer of lussekatter. We have Lucia early in the murning so the bun and pepparkakor = gingerbread will be breakfast

[@iabergils]

Haha not yeast. That's sourdough. It sounds as if that's what you're thinking of. That you have to watch and feed and stuff. Not yeast. You just buy yeast as is and put it in your dough. Recipes might differ slightly depending on whether you use dry or fresh yeast though but both are bought as is, ready to use, from the store 👍

[@yulligoteckg2]

When it comes to Lusekatt/saffron bun, there are a majoraty of swede's makes or buys buns without saffron and pics of rasens. There are other ways to bake the dough, for example my mom had baked saffron louth's and I had baked ones in muffin shape's with almond pulp inside them and they are good. 😋

[@evahugogard2755]

You can abdolutly put raisins in the dough too and I like it with som almondmass.. sugar and finly shopped almonds in a mix.. 😊

[@Beautiful_Doors_of_Sweden]

You can buy them at stores or cafés... but nothing is like the homemade ones. At least in my experiece. There are different ways to fold them, I used to do the julvagn/gullvagn or the prästens hår. The regular one is called julgalt I think.

[@lucasholmberg5708]

I actually dont eat much saffron buns, but if/when I do its often around noon or 2-3pm with coffee at "fika" time. (I live in Sweden born and raised btw) :)

[@malcolmthorne9779]

Fresh baked lussekatter together with some hot drink lika cocoa, tea, coffee or glögg (a sweet mulled whine) is to die for.

[@kissekott]

I love lussekatter! I plan on baking some tomorrow acctually. This year I will make them, but with a twist. I'm gonna have vanilla filling inside them and dipped in sugar instead of having raisins. I hope they will turn out well. 😍 If you're going to Sweden next year, you absolutely must try a lussekatt or two..or five! 🙃

[@Metheglyn]

I think you are confusing yeast with sourdough. Sourdough, you have to cultivate, and it needs long time to ferment, when baking. Yeast, you just put into the milk or water, and when the dough has been kneaden, you let it rest for a bit while it raises. You can make it more complicated, adding seeds, grains, oil and/or butter, but as long as it's eaten freshly baked, it's hard to not have it taste good. You can follow a recipe, if you want a specific result, but in general yeast breads are much harder to ruin than for example most cakes, or sauces.

[@anjajosefsson8262]

I fill them with vanilla butter and at the end brush with butter and dip in sugar ! Definitely not dry then

[@EliaNathanaelSoderqvist]

You can enjoy lussekatter from the grocery store Ica too they bake em too

[@EEmB]

You should react to "Lucia for dummies" !

[@daw7563]

In Sweden you buy live yeast for baking in any store, it is not difficult. Making sour dough/bread is though, but not applicable in this case.

[@anetteandersson2778]

Got my own take on it . I make them as sugarbuns with white choclat in them insted . Thats to die for and of course julmust

[@christinawestberg6221]

The raisins should be soaked in water (or some brandy or rhum, I usually mix with a bit of water though) for at least half an hour before you put them in the bun

[@eaakerman8829]

Saffron buns with julmust is where it’s at!😀or coffey / tea I like saffron semlor also.I heard You Don’t like marzipan so maybe not no semla for you.

[@Ikaelgo]

Marzipan and ground almond paste is not the same thing. I don’t like Prinsesstårta (marzipan) but I love semlor (ground almond paste). So I, definitely, think you should try a high quality semla, Dwayne. In Stockholm you can go to Tösses, for instance.

[@Ikaelgo]

I used to live in London and made my lussekatter from dried yeast and ”stringy” saffron (you have to thoroughly ground it).

[@helenandersson2729]

I bake different kinds of saffron buns. They are ready by the 1st of Advent and then they are eaten until the end of Christmas. At Lucia, one is eaten for breakfast as they broadcast the Lucia train on TV.

[@evawettergren7492]

The raisins is often a love/hate depending on taste. I have grown to love them, but as a kid I always removed them. Which is why mixing the raisins in to the dough is considered bad for a lot of people. (Personally my favourite version is the one he mentioned at the end, some melted butter on top, dip in sugar... yum.)

[@Flokarl1]

Happy Lucia Day today!!! Come and celebrate it with us in Sweden ! You can do it allready in the early morning - as it should... Go listen and watch to Jonna Jintons video "Night of Light! .....as we celebrate Lucia coming with lights in her hair l,ightning up the darkest time of the year and the magic which will appear 11 days after

[@yuiop271]

I eat lussebullar for breakfast on advent as well

[@MrBern91]

You don't have to cultivate your own yeast. xD It's avaible for sale in the stores the year around :) Both sweetended and natural, and also dry. :P

[@mikaelhultberg9543]

You're gonna roll home from Sweden after eating so much good food.

[@emilholmstrom5966]

You can put raisins in the mix too but you must put some in the swirls. There are many varieties of this.

[@EliaNathanaelSoderqvist]

Your welcome to backe ❤

[@momma636]

I baked a bunch of them this past saturday. My kids have eaten them all! But when you come to Sweden and IF you come to Malmö I will bake you some lussekatter and even teach you how to bake

[@rolandkarlsson7072]

Lussekatt, pepparkaka and glögg. You are in heaven.

[@JMMC82]

You should make a video about “Swedish soft gingerbread cake” it’s so good and it’s not Christmas for me if I don’t get to eat saffron buns and soft gingerbread cake with warm mold wine 😊

[@Asa...S]

*mulled wine "mulled wine=glögg" "mold wine= mögelvin"

[@larsdahlgren4125]

Lussekatt = Lucifercat. Keeps the devil away, from the 1600's.

[@catarinasandberggunnarsson9557]

Love Lussekatter! 😊

[@swedishmetalbear]

I love Lussekatter. My mom makes the best ones. Hers' are moist and fluffy.. I love mine warm buns with cold chocolate milk which is how I had them since childhood.. Or with coffee.. either iced or hot.. Or milk tea..

[@piratsnygg]

Know what? If you come to Malmö, I can bake you something even better than lussekatter: a julkaka. It's saffron dough shaped like a sun, with remons (almond paste, butter and sugar) filling, and roasted almond flakes and nib sugar on top.

[@mattallen369]

If I eat saffron buns? Yes, any day in December, (home-made, or bakery, supermarket buns are very dry...) so, December... not any other month though, and for afternoon fika, never breakfast... (would never have a cinnamon bun for breakfast either, it's for afternoon fika... 😄

[@Ajnaeckros]

Also this is very un-Swedish of me, but I'm a pretty good cook/baker! I can bake a Semla and a Lussekatt for you, but you have to visit Helsingborg so I can hand it to you! 😁

[@beardman2161]

haha i just have a lussekatt and Julmust while watching this

[@viktoriabackeus7610]

You're overthinking the yeast thing, should be possible to buy either dry or well non dry yeast in the store. I set a dough and forget about it until I have time to do something with it. Extremely effortless.

[@ninniwikstrom8032]

Always lussekatter at lucia morning hehe

[@BerishStarr]

In Sweden you buy fresh yeast in small cubes, or dry yeast, surely you have those in Britain? I've baked many times, but I've never made my own yeast. Also, baking is not an art, its science 😆 Meaning, its all about numbers 😄✌

[@irishflink7324]

I have allreddy eaten Lussekatter can't help myself

[@filipthunell8631]

unless youre dealing with sourdough bread you can just use the yeast right out of the packaging

[@Upe-f9c]

Don´t forget glögg and pepparkaka (ginger snaps I think).

[@smievil]

7:08 people use those kind of brushes when baking?

[@smievil]

3:00 it's more like baking bread than baking cakes or cookies bread is easy

[@smievil]

if it's too messy you could still handle it with a scraper, but i think it may not get proper support when heated so it ends up looking odd but it might still feel great

[@anne-christineacpetersson6870]

Is there anyone elses kid that has portraid a lussecat in the line up behind Lucia and her maidens ?

[@MyNameHandle]

You have to eat saffron buns fresh though, they get pretty stale pretty fast.

[@ispbrotherwolf]

He puts them on the top so people like me can remove them before eating 😉

[@gasgam]

come here ! i dont bake but we can get baked. haha..

[@stefanbergkvist3193]

Mins min mor bakade lussekatter till Lucia grrr❤

[@vansting]

Give your grandma the Lussekatt receipt

[@bertil3887]

we eat saffron buns all over xmas

[@Vazlist]

Lussekatter are the best

[@gamester99]

The driest buns on the planet.

[@annanybom356]

If you ever come to South of Sweden you are invited to my house on a fika🙂

[@daw7563]

You have promised to visit Sweden for a while now, next spring, next summer and so on, be careful with your promises.

[@ceciliasoderman3316]

The young royals is pure fiction and not like The crown which is a mix of facts and fiction.

[@ing-mariekoppel1637]

I never eat saffron. Hate it. In my home they ate "Lucia Cats" of wheatbread with cardemom. That is feast for me.

[@euginiagruba5061]

No we dont eat Lusse cats every year in Sweden to Christmas Lucia day. In Sweden we eat Lusse cats almost every day November and December. Best day to eat Lusse cats peppar kaka and drink glögg. Are every Advent and 13 December Lucia day.

[@ellinorakerstrom6714]

My mother makes the best, juiciest lussekatter.... Its too much work for me though....

[@EliaNathanaelSoderqvist]

Lussekatter luciacats in english kind of

[@likusone420]

i allready started eat lool and u shoud go to sweden and eat sum good stuff u wond get disepointed

I'm sure someone has said it already but, at least to me, lussekatter (roughly translated to "Lucia Cats") and saffransbullar (more accurately a translation of the headline "saffron buns) are two very different things. One of them are shaped as in the video. Call it an S shape or whatever you want but they are, traditionally, highlighted by those two raisins. Saffron buns however are more like traditional Swedish cinnamon buns. Simply put, just add saffron to the dough and switch out the butter/sugar/cinnamon paste in it to one of mainly almond paste and butter.

[@matshjalmarsson3008]

I'm fairly good as both cooking and baking, but I din't like saffron and raisins

[@emmajonsson7436]

Äckligt. I can´t eat this, saffran or not!

[@YvonneJohansson-po3vm]

I don't like saffronbuns. I have taste it, but sorry.

[@AKP_C]

We eat them without saffron also and there is many diffrent shapes. Of course we eat them in the morning at Lucia 😃

[@EEmB]

Without saffron? I have never ever heard of anyone having a non-saffron lussebulle !