Recipe: Swedish St. Lucia Saffron Rolls (Lussekatter)

Tomorrow, December 13th, is a Swedish holiday, St. Lucia's Day.

I hold a special place in my heart for any holiday that involves two of my favorite things - special baked goods, and singing.  (Here's a video of the song!)

These rolls, called "Lussekatter" in Swedish (Lucia Cats) are a wonderful slightly sweet bread, made with saffron.  Saffron is the most expensive spice in the world, but you only need a little.  Don't leave it out.  Without it, these are not lussekatter.

Traditionally, a daughter of the family, usually the eldest, serves these rolls, dressed in white, with candles in her hair.

I skip the candles, and the Girl has not yet begun serving us.  Maybe next year.  You can also go a safer route and use battery operated electric candles in a crown.  That's an option.  Less wax in your hair.

My instructions are to make the dough in the bread machine.  I actually made the dough yesterday and let it rise in the fridge overnight.  This worked just fine.

Last night, including hand print.

This morning

Kids like to help shape them.

Swedish St. Lucia Saffron Rolls (Lussekatter)

1 c milk, slightly warmed
1/2 tsp crushed saffron
1/3 c melted butter
1 egg
1/3 c sugar
3 1/2 c flour
5 tsp yeast

Add saffron to the milk and allow to soak for a couple of minutes.

Place in the bread machine along with other ingredients, in the order suggested by your machine.  (Mine wants liquids first, then dry ingredients, with yeast last of all).  Set to dough cycle and allow to complete cycle (this usually takes about an hour and a half)

Pinch off small pieces of dough and roll into thin ropes about 8-10" long.  Coil half one way, and half the other to form an S-shape.  (Pinch ears if you like.  My kids liked).

Allow to rise for about 45 minutes, and then bake at 400 F for 10 minutes, or until golden brown.  Can be iced if you insist, but it's not necessary.  You can also put raisins in the center of each coil if desired.