What is t is the story of Lucia? There was Saint Lucy, and she was to be burned. But, the fire did not consume her, and she became a saint. The current tradition in Sweden is traced to the 1700s. In that time, it was a celebration marking the long days of winter, and the soon return to having more light. It also marks the beginning of Advent, and the opening of the Christmas Season. So, some light fluffy buns are just the perfect thing!
Here is a recipe for you to try, it makes 16 servings if you make loaves, but see the photo below for some ideas about shapes:
Ingredients
- 1 cup hot water
- 1/2 cup golden raisins
- 1/4 cup dried currants
- 1/4 cup sugar, divided
- 1/2 teaspoon saffron threads, crushed
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 cup warm 2% reduced-fat milk (100° to 110°)
- 3 1/3 cups all-purpose flour, divided (about 15 ounces)
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- 2 large eggs, divided
- Cooking spray
Preparation
Combine 1 cup hot water, raisins, and currants in a bowl.
Cover and let stand 10 minutes or until raisins and currants plump. Drain and set aside. Dissolve 1 tablespoon sugar, saffron, and yeast in warm milk in a small bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, remaining 3 tablespoons sugar, salt, and cinnamon in a large bowl. Add raisins, currants, yeast mixture, butter, and 1 egg to flour mixture; stir until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Turn out onto a lightly floured surface; knead 3 times. Divide dough into 3 equal portions, shaping each portion into a 16-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal, then braid them, pinching the other loose ends to seal. Cover and let rise 1 hour or until doubled in size. Then, preheat oven to 375°. Lightly beat remaining egg in a small bowl. Gently brush dough with egg. Bake at 375° for 25 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
Cover and let stand 10 minutes or until raisins and currants plump. Drain and set aside. Dissolve 1 tablespoon sugar, saffron, and yeast in warm milk in a small bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, remaining 3 tablespoons sugar, salt, and cinnamon in a large bowl. Add raisins, currants, yeast mixture, butter, and 1 egg to flour mixture; stir until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Turn out onto a lightly floured surface; knead 3 times. Divide dough into 3 equal portions, shaping each portion into a 16-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal, then braid them, pinching the other loose ends to seal. Cover and let rise 1 hour or until doubled in size. Then, preheat oven to 375°. Lightly beat remaining egg in a small bowl. Gently brush dough with egg. Bake at 375° for 25 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
The names mean things - the bottom left, for example, is Priest's Hair. The shape above that is the Flattened Lucia Crown. The bottom right is The Boy, while the most usual shape, the Lucekatt, is the second from the top on the left. These are the ones you would see in a bakery.
On Lucia Day, Swedes get up early to watch a Lucia pageant at the famous Zorn mansion (Zorn was a painter, made many portraits, has one in the White House!) and then they often have other Lucia pageants. These photos show the Lucia Pageant at my school in Sweden. Lucia (a woman named Anna) walks at the front of the procession, with live candles on her head, and is followed by her attendants. At my school, they come to the dining hall and everyone sings, then we have Lussekattor (those yummy saffron buns) and then we go back to class, alas! 
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