Our Boosters are matching gifts up to $45,000. We have $32,467 to go. Your gift today will count twice!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Lussekake

    INGREDIENTS

  • 2 Tablespoons boiling water
  • 1/2 teaspoon crumbled saffron threads
  • 1 package active dry yeast
  • 1/4 cup warm water (105°-115°)
  • 1/2 cup butter or margarine
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 cup milk, scalded
  • 3-1/2 to 4 cups sifted all-purpose flour
  • 1 egg, well-beaten
  • Details

  • Yield: 24 buns
  • Prep Time: 3 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Sweden

Also Called: St. Lucy's Cake

For the feast of St. Lucy or Lucia on December 13 in Sweden, centuries ago, it was the rule that all work for the holidays must be finished before the break of dawn on the 13th. Often work went on all night, and at five in the morning, young girls were sent through the streets with breakfast for the workers. They wore white gowns and wreaths of candles on their heads to light the way. "Star boys" went with them, carrying torches; small "baker boys" followed with sweet buns, and little tots, dressed in red to represent the good and gay Christmas spirits who appear only on this day, wound up the procession. Here is the recipe your teen-age daughter may want to try. Just ask her not to light the candles in that wreath.

DIRECTIONS

Pour boiling water on saffron and let stand. Add yeast to 1/4 cup of warm water, stirring until dissolved. Let stand 5 to 10 minutes. Meanwhile, put butter or margarine, sugar, and salt in large bowl, add scalded milk, and stir until butter melts. Let stand until lukewarm and then blend in 1 cup of the flour. Beat smooth. Add yeast and mix well. Add about half the remaining flour and beat smooth. Beat in saffron-water mixture and egg. Add enough remaining flour to make a soft dough. Turn out on floured board. Let "rest" 5 to 10 minutes. Knead until smooth and elastic. Place in greased bowl, cover, and let rise in warm place until doubled, approximately 1 hour. Punch down. Make each bun with 2 strips of dough, 4 inches long and 1/4 inch in diameter. Form each strip into an S, coiling the ends snail fashion. Place one diagonally across the other, pressing together in center. Place a raisin in center of each coil. Cover and let rise until doubled. Bake at 375° for 15 to 20 minutes. Makes 24 buns.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Contentious Spirits, Beware! 9 hours ago
And here's another very old story: the secular media don't understand Catholic affairs October 29
How not to be persuasive October 29
Francis the Man, Francis the Pope October 28
Clarifying what it might mean for a pope to wish to change Catholic doctrine October 28

Top Catholic News

Most Important Stories of the Last 30 Days
Key synod report calls for 'gradualism' in Church response to irregular family situations CWN - October 13
As synod concludes, bishops issue message, approve document; Pope weighs in CWN - October 20
Synod of Bishops opens with Mass in St. Peter’s Basilica CWN - October 6