mikutadvent day 12
Every day you will discovered a new case! We prepared a lot of surprises, news & outfits to rock the end-of-the-year celebrations. ★
SURPRISE OF THE DAY ♥
Discover Lucia's tradition! Jacqueline is sharing her family recipe and tradition around tomorrow's special day.
Tomorrow on the 13th of December we celebrate Lucia in Sweden and the rest of Scandinavia. It is an old tradition to bring light and warmth into the cold and dark winters. Lucia is the “bearer of light” wearing a white dress and candles in her hair, followed by girls and boys also in white dresses with candles and stars in their hands. They all walk in a row, lightening up the dark and singing traditional Lucia songs in front of their parents, school or other places. After the performance we always eat Lussekatter (Saffron buns), gingerbread and mulled wine or coffee. So because of this, I thought it would be nice to share my best recipe of the delicious Lussekatter. A saffron bun which we make every year in December! This is an old recipe we have always used in our family, I hope you like it as much as I do!
INGREDIENTS
For 32 buns
50g yeast
150 g butter
5dl milk
1g saffron
1/2 teaspoon salt
1.5dl caster sugar
2 teaspoons baking powder
1,5 liters flour (ca 900g)
1dl raisins (optional in dough or for topping)
1 egg yolk
1 egg for brushing
1. Crumble the yeast into a big bowl.
2. Melt the butter and pour in the milk. Heat it until its finger warm 37°.
3. Pour the melted butter and milk into the bowl with the yeast. Stir until the yeast has melted.
4. Mix in the saffron, salt and sugar.
5. Mix the baking powder with the flour in a bowl, then add the flour mix little by little into the bowl with the saffron etc, add the egg yolk and then mix it all until the dough lets go off the bowl.
6. Let the dough rise for 40 minutes under a cloth.
6. Let the dough rise for 40 minutes under a cloth.
7. Take up the dough and knead it until its smooth.
8. Share the dough into 2 parts.
9. Form both parts to a roll and cut 16 even sized parts.
10. Roll out every little part and form a Lussekatt. Add a raisin each into the swirls.
11. Let them rise on a covered baking sheet for 30 minutes under a cloth. Set the oven on 225°.
12. Brush the buns with beaten egg and bake in the oven for 7-10 minutes, until the buns have gotten a nice golden color.
13. Let the buns cool down on a grid under a cloth.
14. Enjoy with some hot chocolate or mulled wine.
★ A tip is to warm the buns with some butter and sugar on top!
HAPPY LUCIA
Try the recipe and don't forget to tag us so we can see your creations! ♥
