Bergstrom's recipe for Lussekatter appears in Celebrating
Women's chapter on the Sankta Lucia festival.
LUSSEKATTER (Sankta Lucia Buns)
¼ teaspoon saffron
8 oz (1 cup) milk
1 tablespoon yeast
½ cup sugar
4 ounces (1 stick) butter
5 cups all-purpose flour
1 teaspoon salt
½ cup sugar
2 large eggs, beaten
1 beaten egg white for egg wash
Using a mortar and pestle, pound saffron threads
to break down the strands. In a small saucepan, heat milk
to lukewarm. Mix yeast with ¼ cup milk and 1 tablespoon
sugar. Set aside. On low heat, melt butter in
saucepan with milk. Add crushed saffron. Let cool.
In large bowl, mix together flour, salt
and remaining sugar. Stir yeast into cooled milk mixture.
Mix in to dry ingredients, beating to mix well. Add
beaten eggs. Knead in bowl for 5-7 minutes. Turn onto floured
board and knead another 7-8 minutes. Put dough
in lightly greased bowl, turn to coat all sides,
cover and put in warm, draft-free place to rise for about
1 hour. When dough has risen, knead lightly to push
out air and divide into about 10-12 small pieces.
Using the hands, roll each small piece
into a strip about 8-10” long. Shape each strip into
an S or a Figure 8. Place on lightly buttered cookie sheets.
Cover with clean cloth and let rise again until double
in bulk, about 1 to 1 ½ hours. Preheat oven to 375
degrees Fahrenheit. When dough has risen, brush lightly
with egg white. Bake in preheated oven for 15 minutes or
until lightly browned. Let cool on wire rack. Yield