Lussekatter: Learn The Special Technique for Perfect St. Lucia Buns!

It is customary to serve these bright, sunny saffron buns on St. Lucia Day (December 13) in Sweden, either for breakfast with coffee or for an afternoon fika treat paired with a steaming cup of Glögg.  Soft, slightly sweet and studded with golden raisins, cheerful St. Lucia Buns are a reminder that longer days and sunlight are just around the corner.

This recipe for St. Lucia Buns is a pleasure to make (and eat) and contains a special technique that makes them extra soft and billowy: the Tangzhong Method: a simple bread-making step which helps yeasted baked goods stay soft and tender.  The recipe is from Kristi Bissell's True North Kitchen Blog.

Would you enjoy baking Lussekatter together on Zoom?  I am offering a FREE Baking-Along-Together Zoom Class on Saturday, December 11th from 1:00-4:30. Save your spot here:

You can purchase a Baking Kit with all the necessary ingredients from Rulla Pulla on Esty:  The easy to use DIY baking kit makes 16 large, beautiful Lussekatter Buns, a wonderful treat at Christmas and throughout the year. 

While the Lussekatter buns are rising, we will prepare 2 easy Swedish Truffles: Snöbollar med Polkagris (Snowballs with Crushed Swedish Candy Cane) AND Julchoklad Pepparkakstryffel (Christmas Chocolate Gingerbread Truffles).

I will send you the recipes for the Swedish Truffles ahead of time, so you can purchase the ingredients. Making the truffles is optional, if you would rather not make them, you can log off while the Lucia Buns are rising.

So, pour yourself a cup of coffee or tea and let's make Lussekatter (St. Lucia Buns) and Swedish Truffles together!

If you enjoyed this article, please consider joining my Facebook Group: The Nordic Heart.  Tack!!

NOTE: if you prefer to use your own ingredients, here is the link to the True North Kitchen recipe we will be using for the class:


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