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Lussekatter (St. Lucia's Day Saffron Buns)

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          🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
This lussekatter recipe for saffron buns served on the feast of St. Lucia features a tangzhong, a cooked flour mixture that allows the bread to retain moisture and last longer.
The article from Food & Wine discusses Lussekatter, traditional saffron buns baked for St. Lucia's Day, celebrated on December 13th in Sweden and parts of Norway. These buns, also known as Lucia buns or saffron buns, are shaped into various forms, often resembling an 'S' or a cat's face, symbolizing light and the arrival of the winter solstice. The buns are flavored with saffron, which gives them a distinctive yellow color and a unique taste, and are often studded with raisins or currants. The article provides a recipe for making these buns at home, detailing the process from preparing the saffron infusion to shaping and baking the dough. It emphasizes the cultural significance of St. Lucia's Day, where the eldest daughter in a family traditionally dresses in a white gown with a red sash and a wreath of candles, serving these buns to her family, symbolizing the bringing of light during the darkest time of the year.

Read the Full Food & Wine Article at:
[ https://www.foodandwine.com/lussekatter-st-lucias-day-saffron-buns-8750432 ]