LUSSEKATTER | Swedish Saffron Buns for St. Lucia’s Day | 12 Days of Christmas 2022 ep.7

[@LibbeyBrennan]

I waited 364 days since you first posted this last year to make just for this day, for my granddaughter who is named Lucia. I knew nothing about St Lucia until I came across your video. What a success my first attempt was! Your cardamom buns are also spectacular. Thanks for the fun in the kitchen!

[@izuela7677]

Other then the typical S shape, you can do so many braid or sunwheel shaped Lussekattor and decorate them with rasin or chopped nuts patterns. Just don't accidentally do a swastika. They can sneak up on you when you are playing with repetitive patterns.

[@ceciliatolone]

Hahah noted! I’ll be careful 😅

[@hannahippo]

Hey Cecilia, I made cardamom buns the other day and remembered your trick of applying egg wash post bake so I gave that a try this time with half my buns. I really liked how they turned out and agree that they give the buns shinier look so I will be doing that from now on!

[@ceciliatolone]

Awesome! Glad you liked the technique!!

[@SB-pc3wt]

If you don't say doo doo doo doo doo, will they still round out nicely? So cute! ❤

[@masoomehbabaei5791]

Tack så mycket

[@pattybeauchamp1203]

I just found you …you are adorable & so fun to watch + a very good teacher…..I’ve been watching you for 2 days & it’s not even Christmas…I love this

[@victoriabyrne4303]

You're an amazing teacher, I'm learning so much from you!

[@RenySI5]

I made these yesterday and they were perfect and very tasty. Not as neatley shaped as yours but for first time making them - perfect just the same.

[@Cyber_Cochon]

Thank you so much for sharing, very clear instructions as usual !

[@ceciliatolone]

Glad it was helpful!

[@rolfsvensson5777]

Thank you dear!

[@makath3149]

Cecilia, thanks for that great recipe and super helpful introductions!! They turned out super soft and yummy! What exactly is the Cognac for? I think the amount is maybe little too big... Greetings from Germany. 😊

[@gretchen378]

Love these, but really enjoy my grandmothers 'saffron buns' that she learned to make from her mother-in-law who was from Sweden and they are more like a dense muffin with saffron and currants. Saffron is so yummy!

[@Patristix]

Excellent! Thank you! 🕯

[@ceciliatolone]

You’re welcome ☺️

[@elizabethhendriks9030]

yum!

[@danbev8542]

They look wonderful! Thanks very much!

[@ceciliatolone]

You are so welcome!

[@katrinhasnolife]

How much instant yeast should I be using? I don’t have fresh and the internet told me to use half the amount of fresh.. they are proofing now and not rising much after 3 hours :( I did activate the yeast by rewarming the saffron water to 110F and made sure it was working.

[@momma636]

50 grams of fresh yeast is about 14 grams of instant yeast.

[@selmabeyazgul8607]

Muhteşem..görünüyor.

[@fridajohansson3484]

From where is the lovely apron?😍

[@Larina-Josephine]

Shoud I use salted or unsalted butter? Does the fresh yeast have to be activated first? Do you use vetemjöl special, cake flour, or regular flour? Sorry for all the questions!

[@IngridPoole]

I used vanligt vetemjöl the last two times I’ve used her recipe, and they turned out lovely.

[@Larina-Josephine]

@@IngridPoole Thanks!

[@Rebecaladrondeguevara]

Could you do saffron buns gluten free? In any case, could you share any recipe.

[@jamie032300]

Great video! I read that soaking the raisins in water an hour before adding them to each bun keeps them from sucking moisture out of the lussekatter. Do you think that may be a good practice?

[@ceciliatolone]

Hmm well I think if you were adding raisins to the dough then that would be good, like adding in a cup full and mixing in. But the the two in the corners don’t really soak up moisture. It’s not gonna hurt if you want to soak the raisins but it’s not really necessary.

[@jamie032300]

​@ceciliatolone Thanks, that's good to know! Now I don't need to panic when they're ready to go in the oven and I forgot to soak them. 😅

[@thealiceftw]

@@jamie032300 I highly recommend soaking them!!

[@Alice-to6zl]

How long would you estimate that the second rise is?

[@ceciliatolone]

Depends on the environment but I’d say about 2 hours. If your environment is really warm it can be as quick as an hour. And if it’s cold and the dough is cold it can take 3 or even 4 hours. But you’re pretty safe with 2 hours.

[@dina3927]

What can one substitute for cognac when wanting to make a non alcoholic version? :)

[@ceciliatolone]

Just a bit of extra water! Or even apple juice would probably be good though I’ve never tried that

[@dina3927]

@@ceciliatoloneI added a bit of extra water. They’re proofing right now. So excited 😅

[@ShenZA6]

@@dina3927 no overnight soaking? I just saw this recipe and I want to make it today

[@ShenZA6]

@@dina3927 how much water did you use?

[@dina3927]

@@ShenZA6I made half of the recipe so I just added 25g of Water instead of Cognac. Worked great. The buns turned out so well that I am making another batch today :D the dough is resting as we speak.

[@stellalindegren3220]

Is it possible to freeze them before proofing and storing them there for a week or so? If so, what's the best way to proof them? In the fridge over night and then letting them rise as usual?

[@ceciliatolone]

You can definitely freeze then defrost and proof later! A week in the freezer should be no problem. I have a video called cardamom bun tips and tricks and you can use those same tips for saffron buns 😊

[@stellalindegren3220]

@@ceciliatolone Perfect! Thank you for answering my question!

[@karindurehed3877]

Hello! I’ve just started on this recipe (I make lussekatter every year and was excited to try this totally profesh version!). I’m now having a completely frustrating issue that I have from time to time, with all kinds of doughs… the gluten just totally broke down during kneading. Do you, does anyone have any insights to share?! I’ve followed your recipe and method exactly. I bake a lot, and this happens about one in five times, so quite often. Google has given me nothing useful. Gah!

[@ceciliatolone]

When you say the gluten has completely broken down what do you mean? Like what does it look and feel like? And what does it look and feel like for you when it works?

[@karindurehed3877]

Gosh, thanks for asking! Well it starts out ok, and then instead of getting nice and tight it just flops out and starts breaking apart, while being worked in the machine. I’ve been thinking and thinking, and wonder if it happens when my dough is a bit too wet to start with, and then becomes over-kneaded by the time I get a bit more flour in there… does that make any sense to you?

[@karindurehed3877]

Scratch that, I now think it’s got something to do with FAT… I gather fat has a tendency to hinder gluten development. Making another batch now which is working out perfectly. Thanks for a lovely series of jul-videos! Lingonkaka next…

[@NemoDeGreef]

@ceciliatolone Is this the same recipe from the bakery where you work ? Lillebro ?

[@ceciliatolone]

Not quite, but very close

[@Alice-to6zl]

Could you substitute milk for the water in case you cant find milk powder?

[@ceciliatolone]

Yes! If you can use skim milk, that’s best, but whole milk wouldn’t be too big of an issue.

[@Alice-to6zl]

Oki thank you!

[@nindemir7564]

What's the different between Milk Powder and whole Milk in the Dough Please?

[@ummmbutwhy]

Hi Cecilia! I tried this recipe, and the dough was super sticky, so much so that I couldn't shape them without it sticking to my hands. I did replace the fresh yeast with dry yeast (half the amount), so maybe that could be it? What can I do to take away some of the stickyness?

[@ceciliatolone]

Next time add a bit more flour. Start with an extra 30 grams and mix for a minute or two. If it’s still sticky add another 30 and see how it feels

[@ummmbutwhy]

@@ceciliatolone Thanks so much! It still turned out absolutely delicious 😋

[@janecollette9504]

Shes talking with the case worker now

[@thejeffmorrison]

Add as much saffron as you like… or as much as you can afford

[@momma636]

buy saffron when it´s on sale and either put it in vodka or other alcohol i have some in my fridge since january that i put in vodka. Will soon be making these buns for christmas but after another recipe

[@momma636]

Baking these every year have already made at least one batch and NO RAISINS in my buns. The round thing you made is called a wheel eller hjulet in swedish, other shapes include baby Jesus, the priests hair , the crown, the churches gate. To name a few

[@allbackiceland]

Saint Lucia is famous for having her eyes gouged out, and the raisins are supposed to represent her eyes, so I don't think picking them out is a good idea!

[@ceciliatolone]

Wow! I didn’t know that 🤯🤯

[@brentperry3669]

I was with you until you offended all of us at Team No Raisin -_-