Luciadagen and Lussekatter: A Sweet Norwegian Tradition

 




Lussekatter (saffron buns)

Luciadagen, celebrated on December 13th, is a Scandinavian tradition that honors Saint Lucia, a symbol of light during the darkest time of the year. In Norway, this day is marked by candlelit processions, songs, and lussekatter (saffron buns). 

I think Luciadagen and lussekatter are a big deal for my Norwegian hosts. I’ve lived in Norway since 2017, and every year on December 13th, I get to enjoy these saffron buns—either at my kid’s kindergarten or during lunch at work, where a colleague bakes and shares those lovely buns with co-workers.

In 2020, Luciadagen fell on a Sunday, and I ate lussekatter at church. Norwegian churches have something called kirkekaffe, where people relax, drink coffee together, and enjoy whatever treats are provided after  Sunday mass/service.

I love saffron buns so much that I eventually learned to bake them myself! My recipe is adapted from that  by Det Søte Liv

What makes lussekatter unique is the beautiful golden color and delicate taste from saffron; the most expensive spice in the world.

0.75g of ground saffron sold at 79 NOK (approximately 7 USD)


My Lussekatt Recipe (Makes About 20 Buns)

Ingredients

  • 1 kg all-purpose flour
  • 170 g granulated sugar
  • 200 g salted butter
  • 1 tsp ground cardamom
  • 0.75 g ground saffron
  • 500 ml whole milk
  • 3 medium eggs + 1 egg for egg wash
  • 1 tbsp dry yeast
  • Raisins for decoration

Procedure

  1. Warm the milk to about 30–40°C and dissolve the saffron in it.
  2. In a mixing bowl, combine flour, sugar, cardamom, and yeast.
  3. With the mixer running at medium speed, add the milk-saffron mixture and the three eggs. Knead for about 5 minutes.
  4. Add the butter and continue kneading until the dough looks smooth and feels elastic (5–15 minutes depending on your mixer).
  5. Transfer the dough to a greased bowl, cover, and let it rise until doubled. I use less yeast, which means I don’t watch the clock—I wait for the dough to rise properly; that is, almost double.
  6. Punch down the dough and divide into desired portions.
  7. Roll each portion into a rope and shape into the traditional S-shape, curling both ends in opposite directions. You could also make into whatever shape you desire. 
  8. Decorate with raisins (usually placed at the center of each curl). Let the dough rise again for about an hour.
  9. Preheat your oven to 180°C.
  10. Whisk the reserved egg and  use a pastry brush to apply a thin, even layer over the buns.
  11. Bake for about 25 minutes , or until the buns have a beautiful golden shine.

Just before the second rise

Køs deg (Enjoy! In Norwegian)


Enjoy!

Historical note: The tradition of Luciadagen dates back to the Middle Ages and was originally tied to the winter solstice, which fell on December 13th in the old Julian calendar. Saint Lucia, whose name means “light,” became a symbol of hope and brightness during the darkest time of the year. Today, children often dress in white robes with candle crowns, singing songs as they bring light and warmth to homes and schools.

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