Saint Lucia buns (Lussekatter) from Savoring the Seasons of the Northern Heartland: 200 Recipes Blending Bold, New Flavors with the Traditional Foods of the Upper Midwest by Beth Dooley and Lucia Watson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 11, 2020

    I've never toasted saffron before and fear I nearly burnt it - waited for the threads to darken, but at that point they also smelled off. Used them anyway since they're too expensive to waste, steeped 30 minutes, then strained them out. That worked, but next time I wouldn't wait for the color to change. The dough was fairly stiff and I didn't even add a full 5 cups of flour; it took over 2 hrs to rise (granted, my kitchen is cool). I shaped the buns, chilled overnight, then proofed and baked the next morning. Didn't brush with butter (never done that before), just the egg wash. The buns were fairly traditional, perhaps slightly dry (next time I'll add less flour). I did enjoy the sprinkling of sugar on top.

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