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Catholic Recipe: Lussekatter (Lucia Buns)


  • 1 cup milk, scalded
  • 1/3 cup butter or margarine
  • 2/3 cup sugar
  • dash of salt
  • 1 yeast cake, crumbled
  • 1 egg, beaten
  • 4 cups sifted flour
  • 1 cardamon seed, crushed
  • raisins


Yield: 2-2 1/2 dozen buns

Prep Time: 3 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Sweden


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Feasts (1)

Buns served on St. Lucia's Day (Luciadagen) in Sweden, December 13.


Add milk to butter, sugar, and salt, and stir until dissolved. Cool to lukewarm and add the yeast, stir well, then add egg. Gradually stir in flour and the crushed cardamon, and beat thoroughly. Place dough in a greased bowl, cover, and let rise in a warm place until double in bulk. Knead on a floured board for a few minutes. Roll a small portion at a time and cut into strips about 5 inches long and 1 inch wide. Place two strips together to form the letter X and curl out the ends. Decorate the center of each bun with four raisins. Place on a greased baking sheet and brush with beaten egg. Cover and let rise for 1 hour. Bake in a moderately hot oven (400┬░ F.) for 12 minutes. (Recipe of Hannah Johnson)

Recipe Source: Folk Party Fun by Dorothy Gladys Spicer, Association Press, New York, 1954