{"id":1034,"date":"2014-12-12T22:57:49","date_gmt":"2014-12-12T21:57:49","guid":{"rendered":"https:\/\/ingmar.app\/blog\/?p=1034"},"modified":"2021-10-12T14:39:52","modified_gmt":"2021-10-12T12:39:52","slug":"recipe-swedish-saffron-buns-lussekatt-lussebulle","status":"publish","type":"post","link":"https:\/\/ingmar.app\/blog\/recipe-swedish-saffron-buns-lussekatt-lussebulle\/","title":{"rendered":"Recipe: Swedish saffron buns (lussekatt or lussebulle)"},"content":{"rendered":"

\"Swedish<\/p>\n

The 13th of December is the St Lucy’s day<\/a> (Lucia) which is celebrated in Sweden and in other Scandinavian countries. Celebrating Lucia is always accompanied with eating delicious Swedish\u00a0saffron buns called Lussekatter or Lussebullar, or even Saffransbullar. It almost always goes together with some hot mulled wine (called gl\u00f6gg, see our traditional recipe here<\/a>) and gingerbread (pepparkakor).<\/p>\n

Even though lussekatt is strongly related to the celebration of Lucia it is fairly common to eat it other days in December as well.<\/p>\n

One of the challenges with baking lussekatt is to avoid making it too dry. There are plenty of recipes that claims to produce juicy saffron buns, many say that it is the use of quark that is the secret but it is not true. It is just clever marketing from the dominating brand for quark (Kesella) in Sweden who created this belief. There are a number of things you can do to make your Swedish saffron buns\u00a0more juicy:<\/p>\n

Make your Swedish saffron buns\u00a0more juicy<\/h2>\n