Saffron bread (lussekatter) On the 13th of December we swedes celebrate the Italian Saint Lucia with a remarkable enthusiasm, surpassing any Italian festivities devoted to the same lady. One mandatory constituent in the celebration is a saffron-floured bun, in Swedish called "lussekatt". The shape of this bun may vary somewhat, but is always based on bread designs dating back to earlier Christmas celebrations in Sweden. ingredients: 50g (2 oz.) fresh yeast 1/2 dl (1/4 cup) warm water 100 g (4 oz.) butter 2 dl (1 cup) milk 1 dl (1/2 cup) sugar 1/2 tsp. Salt 1 egg 1/2 g (0.02 oz.) powdered saffron about 7 dl (4 cups) sifted all-purpose flour (400 g) beaten egg raisins Instructions: Take a large mixing bowl, dissolve the yeast in lukewarm water. In a small saucepan, melt the butter. Stir in the milk and pour the lukewarm mixture into the yeast. Beat in the sugar, salt, egg and saffron. Gradually stir in the flour and work the dough till smooth. Cover and let rise for 30 minutes. Turn the dough onto lightly floured surface and knead until smooth and shiny. Pinch off small pieces of dough; shape into 1 cm (1/2 inch) wide strips about 18 cm (7 inches) long. Shape into figures, the original lussekatt is shaped like an S. Place buns on bakingsheet and cover with cloth. Let rise till double, about 20 to 30 minutes. Garnish with a raisin in each curl and brush with beaten egg. Bake in preheated 250 degrees C (425 degrees F) oven for 10 minutes. Make 20 saffron buns. Eat and enjoy! (I hope that all translations between deciliters and cups and stuff like that are correct.) Niklas Brammer,The Fryxellska school, Vasteras, Sweden send comments to: niklasbr@fryx.vasteras.se or niklas.brammer@vasteras.mail.telia.com

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