Every year on 13th December, the Nordic people celebrate the day of St Lucia, the festival of light. On this day, originally the longest night of the year according to the Pagans, we rise early to bring in the light and break the spell of the darkness.
Processions of people singing walk, wearing long white robes tied with red sashes, through towns, holding candles and singing in the light. At the front, a Lucia bride – traditionally usually a girl but nowadays it can be both boys and girls – lead the way wearing a crown with real candles.
In Sweden and Norway, saffron flavoured wheat buns are often eaten on this day (in some places in Denmark, too). These buns have many names, the mopst common being Lussebullar (Lucia buns) or saffransbullar (saffron buns) or Lussekatter (Lucia cats – referring to the curled up shape of the buns, like a sleeping cat). We also enjoy these buns at our famous Glögg parties throughout the days of Advent. If you like saffron, you will really enjoy these – they are delicious alongside a hot cup of mulled wine.
This recipe is taken from Bronte Aurell’s new book ScandiKitchen Christmas (RPS, £16.99). Photo by Peter Cassidy.