Wednesday, December 20, 2017

Ute's Calendar


Hi Everyone!

I'm so excited to be part of my Dear friend Ute's Advent calendar at Bastel Traum. The posts there are Always super inspiring and if you love challenges you have to visit!

For the calendar the participants are asked to share something (Christmas) special from their country and I decided to share what I Think is the starting Point for Christmas - when we bake our Lucia Buns at the end of November.
I found this recipie here: Info and recipie from;

Bildresultat för lussekatter
Scandinavians celebrate St. Lucia’s Day on 13th December – the day we wake up early and sing the light into the darkness. Processions of children in white robes tied with red sashes walk through towns holding candles. At the front, a girl – the Lucia Bride – wears a wreath of real candles in her hair. In Sweden and Norway, saffron bread and buns are traditionally eaten on this day, and they are referred to as Lussebullar, Lusseboller or Lussekatter depending on where you are. We also enjoy these buns at our famous Glögg parties – they are proper festive!

This recipe is taken from our book The Scandi Kitchen by Bronte Aurell (RPS, £16.99) Photo by Peter Cassidy – available signed from our online store or in our cafe. Also available in all good bookshops in both UK, Scandinavia and USA.
  • 50 g fresh yeast or 25 g dried yeast
  • 400 ml whole milk, heated to 36–37°C
  • 1 g saffron powder (if using saffron strands, grind to a powder in a pestle and mortar and soak in the milk beforehand)
  • 150 g caster sugar
  • 200 g plain skyr, quark or Greek yogurt, at room temperature
  • 1 teaspoon salt
  • 1 egg
  • 175 g butter, softened, at room temperature
  • approx. 800 g white strong flour
  • handful of raisins
  • beaten egg, for brushing
  • 3–4 large baking sheets, greased and lined with baking parchment
How to:
If using fresh yeast, add the yeast and milk to a mixer with a dough hook attached. Mix until the yeast has dissolved, then add the saffron powder. If using dried yeast pour milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Add the saffron powder. Pour into a mixer with a dough hook attached. Add the sugar and mix together for a minute or so, then add skyr, quark or Greek yogurt, salt and egg, and mix well. Gradually add the softened butter in pieces and begin to add the flour gradually while mixing, making sure there are no lumps of butter. You’ll need around 800 g or so of flour, but the exact amount depends on how the dough feels. Keep mixing until you have a dough that is still sticky, but doesn’t stick to your finger too much when you poke it. Too much flour makes the buns dry. If you’re using an electric mixer, knead for about 5 minutes or knead by hand for 10 minutes. Leave the dough to rise in a warm place until it has doubled in size (about 30–40 minutes in a bowl covered with clingfilm).
Turn the dough out on a lightly floured surface and knead until smooth. Cut the dough into 30 equal-sized pieces. Roll each piece in your hand into a long cylinder, then transfer to the baking sheets and mould into an ‘S’ shape (see picture opposite). Add a single raisin to the centre of the point where the ‘S’ shape curves (two raisins for each bun). Leave to rise again for 25 minutes.
Preheat the oven to 200°C (400°F) Gas 6.
Brush gently with egg and bake them in the preheated oven for 10–12 minutes. The buns should have a slight tinge of brown on top. Leave to cool under a damp dish towel (this prevents them from becoming dry).

Hugs, Karin


Dotty Jo said...

Super card, and a yummy recipe too! Jo x

berucrafts said... you are so sweet... THANKS for the wonderful card and the delicious recipe... Can't wait to try this :) Hope you and your family have a blessing Christmas and a wonderful New Year 2018... THANKS so much that you was a part from the Adventcalendar 2017 by bastel-traum.... Hugs Ute

Nora Noll said...

This is so cute!! I adore the little owls and the wonderful die cut background. That recipe looks scrumptious!! Thank you for the inspiration this year!!

Lisa Elton said...

What a fun and festive little group they are! This is adorable Karin and what a terrific background. Those rolls look SO yummy. Wishing you and your family a Merry Christmas!

I Card Everyone said...

Darling card, delightful little cast of characters! ... delicious looking rolls, that I'd give anything to sink my teeth into!
Love and big Christmas hugs, Karin, to you, and yours!

lostinpaper said...

Oh so totally cute Karin, I adore these owls and have resisted them... but I am not so sure anymore lol. Happy Holidays my friend x

Nancy said...

Those little owl guys are too cute, I love hearing about holiday traditions from others too. Those yummy rolls look delicious, I often make raisen bread, and turn it into french toast. Hope you and your family have a jolly Holiday!

Francisca said...

oooooh This is also so nice