The Swedish Lussekatter of Saint Lucia are very soft brioches prepared specifically for Saint Lucia’s Day on December 13.
These sweets are S-shaped and have a yellowish color thanks to the saffron in the dough.
They are decorated with raisins or candied fruit.
They will remain very soft for at least 2-3 days; if any are left over (which is very unlikely), you can warm them in the microwave for a few seconds to make them like freshly baked.
At home, they were an unavoidable success, as we are all lovers of sweets and especially leavened goods.
If you don’t have any recipes planned for this celebration, you absolutely must try this one I’m suggesting, even though it is not of Italian origin, it is still excellent.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Follow the recipe and make the Swedish Lussekatter yourself.
kcal 315 approximately per each Lussekatter
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 11 pieces
- Cooking methods: Electric oven
- Cuisine: Swedish
- Seasonality: Autumn, Winter, Saint Lucia
Ingredients to Make Swedish Lussekatter of Saint Lucia
- 13 1/3 oz all-purpose flour
- 7 oz bread flour
- 1 cup cup whole milk
- 1/2 cup sugar
- 2 tbsp warm water
- 3 1/2 oz butter
- 1/2 oz fresh yeast
- 1 medium egg
- 1 packet saffron powder or 3-4 threads
- Raisins for decoration
- 1 egg yolk
- 2 tbsp milk
Preparation of Swedish Lussekatter of Saint Lucia
I prepared everything in the stand mixer, but you can easily make the dough by hand.
In the stand mixer, combine the crumbled fresh yeast, water, warm milk, and mix well.
Add sugar, egg, saffron, softened butter, one ingredient at a time, and the flour a little at a time until you get a soft non-sticky dough.
Let the dough rise in a large bowl for about 2 hours or until it doubles in size.
Once risen, transfer the dough to a work surface and form it into a ball.
Take pieces of dough weighing about 100 g (3.5 oz) and create cords about 9 inches long, forming an S by curling one end inward and the other outward.
Prepare a baking sheet lined with parchment paper, place our brioches spaced apart, and let them rise again for at least 1 hour.
Meanwhile, soak the raisins in water for about 15 minutes, then drain and squeeze them well.
After time has passed, brush them with beaten egg yolk and milk, place raisins or candied fruit on top, and bake in a preheated oven at 350°F for about 13-15 minutes.
