Lussekatter have a long history of traditions that comes with their sweet saffron scent.
St. Lucia died on the 13th of December 304 A.D. She was a your Christian martyr.
It is said that she was very beautiful, but totally devoted to her faith. In fact, when a suitor complimented her on her eyes, she removed them (hence the paintings with her holding a plate with a set of eyes) and gave them to him, so nothing would come in between her and her religion.
Incidentally, she is also one of the Patrons of my hometown of Perugia.
Recipe in Italian/ Ricetta in Italiano qui: https://blog.giallozafferano.it/growingupitalian/lussekatter-sofficissime-a-modo-mio-con-fiocchi-di-patate/
I will spare you the details of her gruesome death, and focus instead on the sweet saffron breads that bear her name: Lussekatter. The saffron gives the buns a sunny, bright yellow color, much needed in the dark winter days. I think it’s just appropriate since Lucia in Latin means “Lux” or light.
Every year I make these delicious buns, and this year I had a request for a vegan version. To my surprise, they turned out delicious! SOOOO delicious, that I decided to share the recipe with you. In addition this year I made a different shape besides the usual “eyes”. I made the St. Lucia crown.
Pretty cute, but unfortunately didn’t last long and ended up drowned in some delicious tea.
In conclusion, whether you are vegan or not, these easy, clean, delicious Lussekatter buns will be perfect for your holiday breakfasts and beyond.
- Preparation time30 Minutes
- Rest time2 Hours
- Cooking time25 Minutes
- Cooking methodOven
Prepare the dough
Vegan dough is best the day it is baked. Alternatively you could freeze the buns and re heat them when needed.