On December 13, we love to celebrate the Swedish tradition of Lucia. Named after the martyr saint Lucia, the celebration marks the shortest day of the year in the advent season.
Due to the long, dark days, this tradition is about celebrating the light and candles play a large part. Children decorate a crown of candles and offer coffee, Lussebullar (Saffron Buns) and Pepparkakor (Swedish Gingerbread to those watching. All gather around to enjoy this special moment together as a community.
So this Lucia, why not embrace this wonderful tradition by lighting a candle and baking some traditional Swedish treats for everyone to enjoy together? Let us know how you’re celebrating by commenting below or sharing with #makethedayscount.
Here’s how to make your saffron buns:
- 300ml / 1 cup whole milk
- ½ g pack saffron
- 75g / half cup unsalted butter, cut into cubes
- 500g / 1 lb strong white bread flour
- 100g / half cup golden caster sugar
- 7g sachet fast-action yeast
- 1 large egg, beaten, plus extra for egg wash
- a little oil, for greasing
- 24 currants
Use a pestle and mortar to grind the saffron to a fine power and add it to a saucepan with the milk and butter. Steam gently until combined then set aside to cool.
In a large bowl, mix the dry ingredients, leaving a well in the middle to add the milk mixture along with the egg. Mix together and spend 10 minutes kneading until the dough is smooth and elastic. Set the bowl aside in a warm place like an airing cupboard or by the fireplace so that the mixture can rise. This should take around an hour. It’s really important that the dough doubles, so don’t be afraid to leave it even longer if necessary.
When risen, knock back the dough and divide into 12 equal portions. Cover the pieces you’re not shaping so they don’t dry out. Create the s shapes with the mixture and place on a lined baking sheet. Next heat your oven to 200C/180C fan/gas 6 and while it heats up, let the buns prove for a second time until they double in size. Alternatively, you can choose to leave them overnight in the refrigerator if you prefer.
When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.