Our batch of Lussekatter or saffron bread this year, for Lucia
I’ve asked some Swedish friends of mine, the significance of the festival of St. Lucia in Sweden. And few knew its actual significance, except that it arrived from Italy, back when Sweden was still Catholic (today it is more Lutheran), before 1700s.
Traditionally, Lussekatter are baked without raisins in them, but as you can see from our batch above in the picture, we cheated some with adding raisins in the dough. The bread is extremely fragrant, with the smell of saffron. It does tend to dry out quickly, also because of the saffron but we hope that with the raisins in the dough, it’d stay moist just slightly longer. The saffron bread, as with most breads, tastes best fresh out of the oven. But if left for the next day, it helps with heating the bread in the oven or in the microwave oven before eating. Enjoy with a warm glass of milk!
I found a fuller account of the festival of St. Lucia via a quick search on the internet. The information below is from the website of New Sweden
Continue reading “13th December: the festival of St. Lucia with Lussekatter”
“Enjoying good food with open senses” – a Fredrikssons approach to marmalades
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