Saffron Buns, The Wild Hunt and the Saint of Eye Disease
What do these things have in common? Well, Scandinavian celebrations on 13th of December of course!
Lussekatter (Saffron Buns)
Yesterday I baked lussekatter in preparation for the 13th of December. These delicious saffron buns are sometimes also named djevelkatt or lussekatt meaning devil cat or lusse cat. They are traditionally baked on the 13th of December which is St. Lucia’s (Lucy) day celebrated in Norway and Sweden. The celebration rituals with a parade and a selected girl crowned with lights originated in Sweden around the 1800s (official in 1927) and migrated over to Norway in the 1900s. St. Lucia herself were from Sicily, and there are lots of different stories about her death. The one most frequently listed is where she dedicates herself to God as a virgin and refuses to marry a pagan. They tried to burn her on the stake, however, the wood would not catch fire and they had to stab her in the throat or gauge her eyes out. She died on 13th of December and is recognised as the patron saint of eye disease.
Image from https://newsletter.companionsofstanthony.org/newsletters/2017-fall/one-familys-sacrifice-for-saint-lucy/
Why do the Scandinavians celebrate a catholic saint from Sicily?
(Image of St. Lucy Prosession. Photo: Andrew McCaren/LNP/REX/Shutterstock)
As many other past traditions and pagan celebrations, it seems that the 13th of December also have roots back before Christianity and have been adapted to fit into the new religion. 13th of December used to be the solstice in the Julian Calendar, which means it was the longest and darkest night of the year. According to Norwegian folklore Lussi, a female malicious creature would travel around from household to household, followed by the dead. The veil is particularly thin on this day, and therefore it is dangerous to venture outside. It is also said that she rides a horse and accompanies Oskorei/Åsgårdsreia (similar to the Wild Hunt).
Painting «Åsgårdsreien» Peter Nicolai Arbo (1872).
Children should not venture outside during this night or they would risk being taken by Lussi and carried away on her horse into the night. Candles and light where used to ward off dark forces, and the symbol for the 13th on the Primstav (calendar staff) is usually a candle, bonfire, flame or cup. If this was not weird enough it is also said that on this night animals are able to talk, and you should not go to the barn and check on the animals or you would risk going blind.
Lussi will during this night check that you are done with your Yule preparations, especially your spinning or any task related to a circle. Which is very similar Sometimes you could see her face, white and distorted, against a window, and she would scream her warning:
”Inkje bryggja, inkje baga, inkje store eld hava!!”.
(Do not brew, do not bake, do not light a large fire!)
So, if you find yourself with nothing to do on this night since you can’t spin yarn or check on your cows, you could always try to find you soulmate. Before you go to bed recite this verse:
Lusseg, Lusseg den fromme
Lat det føre meg kome
Kem si kona eg skal bli,
Kem si seng eg skal reie,
Kem sin duk eg skal breie.
(Lussi, Lussi the pious
Let it bring me
For whom will I become a wife
For whom will I make a bed
For whom will I straighten cloth )
The saffron buns’ tradition can possibly be traced back to 1600s Germany. Saffron would symbolise the sun, since they turn the buns slightly yellow. The spiral shape could relate to old symbols for life and the sun. Lussekatter are baked goods symbolising light and life on the darkest night of the year. But why cats you might ask. Well, that possibly could be from a tale that the devil would disguise himself as a cat close to Christmas/Yule.
So, I will end this post with the recipe for these buns, if you want to risk baking tonight.
150g unsalted butter
5dl whole milk
50g of yeast
1 g of saffron (or ½ tsp turmeric, use turmeric for colour)
150g sugar
½ tsp salt
2tsp cardamom
13dl flour
1 whipped egg and raisins for decoration.
First melt the bitter and add milk and saffron. Activate the yeast with tepid water and a tiny bit of sugar in a separate bowl. Then mix all liquids. Add flour, cardamom, salt and sugar. Mix well and leave it to rise for 30 minutes.
When ready, divide the dough into 20 pieces and shape into the spirals (or whatever shape you fancy). Let them rise again for about 15 minutes in a warm spot whilst heating the oven to 250 degrees. Brush on egg and decorate with raisins. Bake them for about 5-8 minutes until they are golden.
Enjoy and do not do any spinning, cleaning or baking tonight!
