December holds many holidays that highlight cultural celebrations. In Sweden, one such holiday centers on light and the beginning of the advent, or Christmas, season. St. Lucia’s Day (also known as St. Lucy’s Day) honors a young Christian girl who was martyred in ancient Rome. She was killed for her devotion to God and her refusal to be married to a man she did not love. Legend has it that her eyes were gouged out, so sometimes painting of her show a young woman holding a tray with eyes placed on it.
Lucia is most often portrayed with her head encircled by a halo of lights. In many Scandinavia countries the youngest daughter dresses in a white gown with lights on her head and delivers baked goods to the family. In the old days they used candles for the head wreath – nowadays they use electric candles for safety sake. The candles symbolize the fire that refused to take St. Lucy’s life when she was sentenced to be burned. The name Lucia also means light.St. Lucia is the patron saint of Siciliy, Italy where she was born and her feast day is celebrated there. But St. Lucia’s Day is most associated with Scandinavia, where Dec. 13 is the longest night of the year. Since this a part of the world where nights are long and cold, celebrating light is important.
Celebrate with a traditional swedish treat, Lussekatter or St. Lucia Saffron Buns.
INGREDIENTS:
2 packages active dry yeast
1/2 cup warm water
2/3 cup lukewarm milk
1/2 cup sugar
1/2 cup margarine, softened
2 eggs
1/2 teaspoon cardamom, ground
1 teaspoon salt
1/2 teaspoon powdered saffron
5 to 5 1/2 cups flour
1/2 cup raisins
Margarine, softened
1 egg, slightly beaten
1 Tablespoon water
2 Tablespoons sugar
DIRECTIONS:
Dissolve the yeast in warm water.
Stir in the milk, 1/2 cup sugar, 1/2 cup margarine, 2 eggs, cardamom, salt, saffron, and 3 cups of the flour. Beat until smooth.
Stir in enough of remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth (about 8 minutes).
Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
Punch down on dough; divide into 24 parts.
Preheat oven to 350°F.
Shape each piece into rope, and form an S-shape, tucking the ends into a coil.
Place a raisin in the center of each end coil. Place rolls on greased cookie sheet.
Brush the tops lightly with margarine and let rise until doubled (about 30 minutes).
Mix 1 egg and 1 Tablespoon water and brush the buns lightly. Sprinkle with 2 Tablespoons of sugar.
Bake for 15–20 minutes.
