Celebrated each year on December 13, St. Lucia’s Day symbolizes light in a dark winter. Christmas-inspired treats, like these vivid saffron buns shaped like curled up cats, are served alongside singing, candle-carrying people dressed in white gowns. Here, Nichole Accettola of Kantine in San Francisco rethinks the traditional approach for lussekatter and works with a tangzhong, an Asian baking technique in which a portion of the flour and liquid in a yeast dough is cooked into a paste before being incorporated into the dough. This enables the flour to absorb and retain more liquid, which in turn allows the citrusy, pillowy buns to retain their moisture for longer.
Frequently Asked Questions
What is saffron?
Saffron derives from the autumn crocus flower (Crocus sativus), a perennial plant that blooms in the fall. The signature red threads in the center, or the stigma, are used in cooking and baking and have a floral, earthy flavor that becomes slightly sweet with notes of honey, found in soups such as cioppino and desserts like rice pudding. Saffron is among the most expensive spices in the world, commanding a wholesale price of up to $10,000 per pound.
Why is St. Lucia’s day on December 13th?
Prior to conversion from the Julian calendar to the Gregorian calendar in 1582, December 13 was the longest night of the year. St. Lucia’s day was thus celebrated with singing and fire to counteract the darkness and bad spirits.
Notes from the Food & Wine Test Kitchen
If the dough feels slightly wet, flour the work surface to help shape the buns.
Make ahead
Dough can be made through step 4 and kept for up to 12 hours in an airtight container in the refrigerator. When ready to bake, proceed with step 5 as directed.
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Publish date : 2024-12-02 02:03:00
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