A Swedish-born woman who now lives permanently in a small town near Boston MA relates how her native country’s tradition of baking lussekatter, or saffron buns, on St. Lucia’s Day* has an ancient pagan purpose. These sweet, yellow buns have the power to combat demons and the dark. She shared her recipe with the Boston Pagan Examiner. As you bake them, use any visualizations, chanting, or music that feels appropriate to combating demons and the dark in your life.
In a large bowl, mix:
2 packages dry yeast
½ cup lukewarm water
1 Tablespoon sugar
Let stand for five minutes. The yeast should foam.
Add more ingredients, all close to room temperature:
½ cup sugar, less 1 Tablespoon
½ cup butter, melted
1 cup light cream
2 cage-free eggs
¼ to ½ teaspoon powdered saffron (if the saffron is sold in threads, use a mortar and pestle to powder it)
Beat well with a wooden spoon.
Add 4 to 4½ cups of white flour, one cup at a time. Make sure all the flour is incorporated. You now have a lovely yellow dough. Cover with plastic wrap and refrigerate for 2 to 24 hours.
Turn dough out on a floured surface. Do not knead. Shape into “snakes,” then form “snakes” into S-shapes, tucking ends under so they look like infinity symbols. Place on greased cookie sheets.
Mix together:
1 cage-free egg
2 Tablespoons milk
Use to glaze the buns.
Tuck two or three raisins into each twist in the buns.
Let sit for 45 minutes, or until doubled in size. Bake at 375˚ F for 15 minutes or until golden. Let cool. Eat immediately, or store in sealed containers in the freezer. Makes 18 to 24 buns.
*St. Lucia's Day falls on December 13. This woman explains that by an older calendar once used in Sweden, December 13 was the Winter Solstice.
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