A Lussekatt. A what-a-cat? A Lussekatt!

This is not really a French thing. But it is available in Europe around the holidays, since the day it commemorates falls around now. It actually originated in Italy - Rome - actually, back when the Romans were crucifying people and throwing them into lion pits for being Christian. Very Uncool. Then, one day, a young girl came along and was so blessed by God that no matter what the guards did, she survived, even going so far as to continue talking after being stabbed in the throat, and seeing after her eyes had been gouged out. Eventually martyred, she's now celebrated with her own Saint's Day on December 13 every year.

Now, oddly, the holiday is considered more Scandinavian than Italian, I'm unsure why. And of course, it comes with its own holiday food, the most prominent of which is a bread bun seasoned with saffron and spices. Oddly, though, its name comes not from Saint Lucie or God, but from the Devil, who would often take the form of a cat. And the S-form is supposedly the shape of a sleeping cat.

So, for my friend Lucy, who is a little mix of saint, a little mix of devilish cat, here is the recipe for the Lussekatt, the pastry traditionally served on the Day of Saint Lucie:

Lussekatt (from the Radio Sweden website.)
Ingredients:

3 cups wheat flour

1/2 cup sugar

1/4 cup warm water

2 teaspoons dry yeast

1/2 cup butter (salted)

3/4 cup milk

1 g saffron

2 egg yolks, beaten with 1 tablespoon water

32 raisins

Preheat oven to 400 degrees Fahrenheit.

Combine 1 tablespoon sugar, warm water, and yeast in a bowl. Wait for yeast to bubble and foam.

In a saucepan combine butter, milk, and saffron.

Heat until warm and butter is melted, do not boil.

Let cool off for 8 minutes.

Add milk mixture to yeast in the bowl.

Add flour and 1/2 cup sugar and beat until dough is smooth.

Lay out dough on a lightly floured surface and knead for 1 minute. Transfer dough to a lightly oiled bowl, cover loosely, and let rise in a warm place for 1 hour.

Divide dough into 16 pieces.

Roll each piece into 1-inch-wide, 6-inch-long strips.

Coil ends in opposite directions, forming a tightly curled inversed S-shape.

Place on a baking sheet and let rise for another hour.

Brush buns with beaten egg yolk and place 1 raisin in the center of each curl, 2 per bun.

Bake 10-15 minutes until golden brown.