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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/YX60N5S7Up-Y-5y0mA9t/44feaa67984c08c9dcf853a5f34e37.png "Swedish \"Lussekatter\"")
Source: Pixabay : jilbrundin0
Swedish "Lussekatter"
Lussekatter, or Lucia cats, are traditional Swedish yeast pastries that are baked for Lucia on December 13th. I have made this recipe several times and it is always a hit with my family and guests. They are soft, slightly sweet and have an incomparable saffron flavor. This recipe makes about 20 pieces.
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Ingredients
number of servings
20
- 1 Gram saffron threads
- 250 ml milk
- 75 Gram fresh yeast
- 200 Gram sugar
- 125 Gram melted butter
- 2 Eggs
- 1⁄2 Teaspoon salt
- 600 Gram Wheat flour
- Raisins for decorating
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Directions
120 min.
1. Step
To bake Swedish lussekatter, crush the saffron threads in a mortar. This step helps to extract the maximum flavor from the saffron.
2. Step
Warm the milk slightly, but do not let it get hot. It is important that the milk is only lukewarm, as milk that is too hot will kill the yeast and the dough will not rise.
3. Step
Crush the yeast in a large mixing bowl and stir in the lukewarm milk and 50 grams of sugar until smooth. This should take about 5 minutes until the yeast is completely dissolved.
4. Step
Add the melted butter, an egg, salt, the remaining sugar and the saffron and mix well.
5. Step
Gradually add the flour and knead into a smooth dough. Cover the dough and leave to rise in a warm place for approx. 1 hour until it has approximately doubled in size.
6. Step
Prepare 2 baking trays with baking paper.
7. Step
Divide the dough into 20 pieces and shape each piece into a strand about 20 cm long. Then twist the strands into \S\ shapes and place on the baking trays. Press a raisin into the center of each curve.
8. Step
Cover the tins and leave to rise for a further 30 minutes.
9. Step
Preheat the oven to 200 degrees.
10. Step
Whisk the remaining egg and brush the lussekatter with it. This gives them a beautiful golden color when baking.
11. Step
Bake the lussekatter for 15-20 minutes until golden brown.
12. Step
Leave the Swedish "Lussekatter" to cool on a cake rack before serving.
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