Edit December 13th: We have uploaded 24 Christmas Balls patterns which are available digitally, by clicking here.
Happy 2nd of Advent! Today, we are finally back in the kitchen, ready to prepare some delicious “Lussekatter” (saffron buns). These traditional Christmas buns are an essential item to serve during our Lucia celebrations on December 13th. If you’ve never heard of this tradition from Sweden, Norway and the Swedish speaking parts of Finland, you can find more information here.
Check out the baking video below and you’ll find the written recipe at the end of this post.
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OTHER NEWS THIS WEEK:
NEW!! The Classic Roundtrip onboard the Norwegian Coastal Express: Knitting along the world’s most beautiful coastline. September 11th-24th, 2020. We are delighted to announce this knitting trip of a lifetime to our beautiful country, Norway! This journey will be Hurtigruten’s classic roundtrip, which will take us northbound from Bergen, across the arctic circle and the North Cape, before arriving into Kirkenes and then start the journey southbound back to Bergen. This wonderful trip will last 14 days and 13 nights, out of which 11 nights will be spent onboard the newly renovated MS Finnarken and 2 nights will be spent in Norway’s second largest city: Bergen. The journey will include a visit to our favourite yarn factory Hillesvaag and loads and loads of knitting fun onboard! Half the spots for this cruise are already sold out, so make sure to book now, to avoid disappointment. More information available here.
Dream Knitting Cruise from Sydney to New Zealand. Yes!!! We are delighted to announce that we are returning to Australia and visiting New Zealand in 2020. Join us for this amazing 12 day, 11 night Knitting Cruise that departs from Sydney on March 27th, 2020 and visits all the amazing sights in New Zealand! More information is available here and here.
IN OUR WEBSHOP THIS WEEK: We hope you enjoy knitting all our Christmas patterns, such as our 24 Christmas balls the SIA, the Christmas Star and our Christmas Stocking!
Check out our webshop for loads of inspiring patterns!
RECIPE FOR LUSSEKATTER
150 gr melted butter
5 dl milk
150 gr sugar
13 dl flour
50 gr yeast
1/2 tsp salt
2 tsp cardamom
1 gr saffron
1 whipped egg to pensel buns
Raisins for decoration
1. Melt butter, add milk and saffron and set aside. Add some of the room temperated milk and butter mixture to the yeast, stir to dissolve the yeast and then add the rest of the liquid.
2. Mix flour, cardamom, salt and sugar into the milk, butter and yeast mixture and work into a dough, preferably using a kitchen aid. Let the dough rest and raise double its original size for about 30 minutes.
3. Add some flour to a surface and work the dough. Cut into approximately 20 pieces and shape them into the tradition s-shape (see video).
4. Put the buns on a baking sheet and let them rest for another 15 minutes while the oven heats to 250 degrees C.
5. Pensel the buns with some whipped egg and add the raisins. Baken in the oven for about 8-10 minutes, until golden.
Enjoy!!
33 comments
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Thanks, guys! That was really fun to watch, and they look delicious!
But the world wants to know….what is Arne working on???
Greetings from Australia! I thoroughly enjoyed this video and will certainly be giving the delicious looking Lussekatter a try. I enjoyed the homely touches while you baked, crocheting, Freja barking and the moose – I felt like I was standing in your kitchen with you. Thank you for your wonderful channel – I only discovered it yesterday. I have nearly finished knitting a pair of socks for my son – the pattern I learned from family in Germany. I knit the English way – throwing the yarn – and I have been trying the Norwegian way – I love it, it is twice as fast!
Off to find good saffron and will make these soon…enjoyed your video! I still make Arne’s Christmas cookies for our family Christmas dinner and other times when I get hungry for them as they are so good with tea!
MY FAVORITE GUYS,
THANK YOU FOR THE INSPIRATION, TO BAKE AND KNIT…
LOTS OF LOVE FROM CANADA…
Thank you so much…you two were so funny working together and having such fun. I enjoyed hearing the history behind the buns.
Loved seeing Freya, she is so cute.
Hilarious! You two are my favorite guys. Love this video and also watching the two of you learn how to bake or should I say, “Relearn to bake.” I wish you both a happy and Merry Christmas and keep posting and making us laugh. Great chemistry between the two of you.
Enjoy you two. Spend time watching your videos and picking up on some wonderful ideas. Thank you.
love your baking skills looks like your having loads of fun merry christmas
Watching your video was a delightful start to the day. Happy Christmas
I really enjoyed your company tonight. I make a Scandinavian pancake called Luffsa, we have t Christmas morning with sugar and cinnamon sprinkled on it.
Tomorrow I will make the Lusekatter: and hope it is as good as yours.
A little sad this Christmas. I am 77 and the last of my family so it will be a very small Christmas. I have a small tree in a plant pot, but there will only be gifts for my two dogs Chelsea and Elmo.
Blessings, patty-anne
Have a very cozy and pleasant Christmas with your pets. I am also in my 70s and look forward to spending a peaceful day alone, eating and drinking what I want, when I want. (Lots of chocolate.) I will listen to music and knit and re-read A Christmas Carol by Charles Dickens for the 55th time. I hope you will enjoy your day, too.
Thank you for the lovely receipt. Question: do you use 13dl or 13 gr of flour? Thanks for the answer, Edith Jacobs 🐞
As you haven´t got an answer jet I decided to give you one 😀
It is 13dl as 13 grams is very little
happy baking and merry X-mas
Loved your fun baking video! Thank you for posting it. I too will be searching for good saffron and making these soon for the holidays.
Friends coffee and Lusekatter~what a wonderful gift of the video and recipe from the two of you.
Merry Christmas from New Mexico,USA
Your baking video was hilarious !! The buns look delicious. I’ve never been successful with yeast, but it was very entertaining to watch you two succeed. Happy Holidays !!
Arne is so silly! 🙂
Loved the Lussekatter epsiode! I am going to make these.
Thank you for another fun video and the recipe for these very yummy looking buns.
Wishing you both a Merry Christmas and Happy New Year from Armstrong BC!
How about dried organic blueberries for eyes for Carlos’ Santa Lucia buns?
Really love your fun show every Sunday.
Best cooking show ever! Funny, fun, and informative, just like all your videos so far.
Really enjoy watching your videos! Merry Christmas from Virginia, USA!
I discovered you guys buy chance about 2 years ago and was immediately addicted. Your gardening, baking and knitting never fails to inspire me. You’re sooo fun to watch !
Happy St. Lucy Day!
Great video, love the comic relief aka moose! This Christmas will be very special as we have a brand new grandson to share it with. Merry Christmas from Jan, South Australia. xx
Absolutely loved this tutorial! So inspired, my husband and I got up at 5:00 am on the 13th to channel my Swedish routes and make our Lussekatter. No candles but we played Swedish Christmas music. We used dried cranberries instead of raisins. Man many thanks to you both.
For those who use a different measuring system, here’s what I ‘think’ the conversion might equal. Don’t quote me, but I think this will work. I’m going to try it today. I have much Scandinavian blood running through my veins, so maybe I have a chance for success? Thank you, Arne and Carlos, for making the world a beautiful place, by sharing your yourselves and your beautiful traditions! We love you and wish you much happiness in your lives!!
150 gr melted butter (1 cup)
5 dl milk (2 cups)
150 gr sugar (1 cup)
13 dl flour (5 1/2 cups)
50 gr yeast (1/4 cup)
1/2 tsp salt
2 tsp cardamom
1 gr saffron (1/4 tsp)
1 whipped egg to pensel (brush) buns
Raisins for decoration
I’m thinking 1/4 cup (50g) of yeast is way too much.
Perhaps the difference is fresh vs dry active. 50g fresh = 16.7g dry active
for this amount of flour, 2 sachets of active dry yeast.
Good laugh watching you. You both are great. Thanks for sharing. Please show us the moose.
Hi Arne and Carlos! I Laugh so much with you guys. Arne have the same humor as I do so, thank you for recording the most hilarious vídeo I have ever seen from you! I am trying this recipe for sure. Have a very happy holidays you two, thank you for sharing!
Mila Vieira (Portugal)
in Fahrenheit, 250C is a d**n hot oven ! almost 500 F –better be safe and go with 475F
Hi, Arne & Carlos,
I could never find your pattern for the Short Row Heel sock. How can I find this pattern. I watched the video with Arne & Carlos but I need more info. I’ve been using the Ger an Short Row Heel but I keep getting holes where the heel is.
Thank you. Patsy.