Lussekake

A traditional Swedish treat, Lussekake, is a saffron-infused sweet bun, typically baked in unique 'S' shapes. Eaten during St. Lucia's Day celebrations on December 13 in Sweden, these golden-brown delights are a staple of the holiday season. Their golden hue symbolizes the return of light to the world, fitting for a festival of lights.

Ingredients

• Saffron - 1 gram
• Sugar - 100 grams
• Butter - 150 grams
• Whole Milk - 500 ml
• Active Dry Yeast - 25 grams
• All-purpose Flour - 1 kg
• Salt - 1/2 teaspoon
• Raisins - as needed, for garnish
• Egg - 1, for egg wash

Preparation

Soaking the Saffron

Begin by soaking the saffron threads in a few tablespoons of warm water for about an hour. This helps release its vibrant color and aroma.

Preparing the Dough

1. Warm the milk in a pot but ensure it doesn’t come to a boil. Remove from heat and stir in the butter until melted.
2. Add the soaked saffron along with the sugar to the milk mixture.
3. Let this saffron-infused milk cool to a lukewarm temperature, ensuring it is suitable for activating the yeast.
4. In a large bowl, sprinkle the yeast over the lukewarm saffron milk. Allow it to sit for about 10 minutes until frothy, a key stage for activating the yeast.
5. Gradually add half of the flour into the bowl, stirring continuously, followed by a pinch of salt.
6. Keep mixing until the dough starts coming together. Turn out the dough onto a floured surface and knead while adding the remaining flour as needed. Continue kneading for about 10 minutes until the dough is smooth and elastic.
7. Once kneaded, cover the bowl with a damp cloth and leave the dough to rise for 1-2 hours, allowing it to double in size. For a perfect rise, use a cooking timer.

Shaping and Baking

1. Preheat your oven to 200°C (392°F).
2. Once the dough has risen, divide it into approximately 30 equal pieces for smaller buns or 15 for larger ones.
3. Roll each piece into a rope of about 20-25 cm, shape it into the signature 'S' shape or other traditional forms like a figure eight.
4. Place the shaped dough on a baking sheet lined with parchment paper. Decorate each section of the 'S' with a raisin.
5. Beat the egg and brush each bun with this egg wash for a shimmering, golden glaze. Ensure full coverage for an even finish.
6. Bake in the preheated oven for approximately 8-10 minutes or until the Lussekake is beautifully golden. Set your cooking timer to avoid over-baking.

Serving and Enjoyment

Lussekake tastes best fresh out of the oven. Serve warm with a glass of glögg, Swedish mulled wine, or coffee. These buns are historically shared among families and gathered friends, with their rich saffron aroma filling the room and uplifting holiday spirits.

Store any uneaten Lussekake in an airtight container to maintain freshness for a couple of days. For a longer lifespan, freeze and rewarm as needed, savoring a piece of Swedish tradition at any time!