There are many different old reasons why the swedish people celebrate this day, dating back to before christianity. All from the winter solstice and the re-birth of the sun to Lussinatta, the Lussi Night. When "Lussi", a female being with evil traits, like a female demon or witch, was riding through the air with her followers, called Lussiferda.
Look here for more interesting information.
You will need: (Pre-heat oven to 250C / 480F)
- 150g Dairy Free Margarine
- 500 ml Vegan Milk (+ extra for brushing)
- 50g Fresh Yeast (or dry yeast equal to 50g, read on packet)
- ½ tsp Salt
- 1½ dl (½cup) Sugar
- 1g of Saffron (powder)
- 1.3 L Plain Flour (13 dl)
- Raisins/ Sultanas
- Melt your margarine and add your milk to it. Heat until finger warm with the saffron (37C / 98F)
- Dissolve the yeast with the milk/margarine liquid in a big bowl. Add salt, sugar and around 2/3 of the plain flour.
- Work the dough until shiny and add more of the flour. Saving 1-2dl (½-3/4cup) for the rolling of the dough later on.
- Sprinkle with flour and cover with a clean kitchen towel. Leave to rise in room temperature with out a drag until the dough has doubled in size. (approx. 45-60min)
- Once your dough has risen, put it on a floured work bench and cut into 30-40 pieces.
- Roll each piece into a sausage shape as thick as a finger and shape into the classic lussekatt-shape. (or shape of your choice, but remember that size will effect how long it has to be baked.)
- Place evenly on oven trays with baking paper and leave to rise until they almost double in size.
- Brush with dairy free milk and gently push a raisin/sultana in each swirl on the buns.
- Bake each tray in the middle of the pre-heated oven for 8-10 minutes. Until just golden.
- Enjoy your Swedish Saffron Buns.